A gingerbread house is a festive, edible decoration typically associated with the holiday season, especially Christmas. It is crafted from pieces of gingerbread cookie dough baked into walls, roofs, and other structural components. The pieces are held together with royal icing, a thick, sugary "glue."
Key features often include:
Walls and Roofs: Decorated with icing to resemble snow, and often adorned with colorful candies.
Windows and Doors: Outlined with icing, sometimes filled with clear sugar sheets to mimic glass.
Roof Shingles: Made from overlapping candies like gumdrops, chocolate buttons, or peppermints.
Landscaping: Includes icing icicles, candy trees, or gingerbread figures such as snowmen or reindeer.
Details: Can range from simple to intricate, featuring pathways of sugar crystals, candy canes as structural posts, and edible glitter for sparkle.
The overall effect is whimsical and cozy, evoking a miniature, magical holiday world. Made using our versatile Inspiration Baking-All Purpose Flour Blend.
Check out our You Tube Video with step by step instructions.
The All Purpose Flour Blend will also make other delicious recipes with just a few tweaks! Check out our other recipes!
SERVINGS: One Gingerbread House
PREP TIME: 15 MIN
COOK TIME: 15-17 MIN
DRYING TIME FOR COOKIE PIECES: 5 HOURS OR OVERNIGHT FOR BEST RESULTS
DECORATING TIME: 1-2 HOURS
TOTAL TIME: UP TO 24 HOURS
INGREDIENTS
2 1/4 cups (282g) Inspiration Baking-All Purpose Flour Blend
2 Teaspoons Baking Powder double-acting
1 1/2 Teaspoon ground ginger
1 Teaspoon ground cinnamon
1/2 Teaspoon allspice
1/4 Teaspoon ground cloves
3/4 Cup Powdered Sugar (confectioners)
1/2 Cup Brown Sugar packed
1/2 Cup Shortening
1 Whole Egg
3 Tablespoons Molasses
Parchment to roll the dough out
Cake board for the Gingerbread house to sit on
Decorating ideas
Shredded unsweetened coconut flakes for snow
Jelly Gummies
White chocolate baking circles for the roof
Eatable beads
Colored icing
Royal Icing to "glue" the pieces together.
DIRECTIONS TO BAKE THE GINGERBREAD COOKIE PIECES
Preheat oven to 350°F Layer parchment paper on a at least two large baking sheets.
In a bowl whisk together all dry ingredients except sugars. Set aside.
Using a stand mixer with the paddle attachment, on medium high, beat the shortening and sugars together.
Add the egg and molasses to the sugar and shortening mixture. Mix on low for 30 seconds, then increase speed to medium and beat until well combine scraping the bowl at least one time.
Add the dry mix to the creamed mixture and blend on medium low for about 1 minute, scraping the bowl at least one time. The dough will be thick. If it is too dry, slowly add a little bit of water (1 teaspoon at a time). You don't want the dough to be sticky.
Remove the parchment paper from one of the large baking pans. Use it to roll the dough out to 1/4-inch thick. To be consistent, use a rolling pin with attachments for height. If you don't have one, use a ruler to ensure thickness is as even as possible.
Cut out each of the Gingerbread cookie cutter pieces making sure there is 1-inch between the cutouts. Carefully remove the dough between the pieces and place with the other half of the dough to mix together for the second half.
Leave the pieces on the parchment paper. Carefully slide the parchment paper with the cut out pieces back on to the baking pan. Don't try to move the cookie dough on the parchment paper, it does not move easily.
Repeat with the other half of the dough to complete all the pieces you will need.
two roof
2 side walls
2 end walls
Any other pieces if you bought in a kit or pieces you made from a template
Cut out any windows or doors before you bake
Follow the gingerbread house kit instructions
Bake each pan separate for 15-17 minutes until cookies begin to turn brown on the edges.
Remove the pan from the oven. Place the pan on a cooling rack for 10 minutes. Then gently slide the parchment paper with the cookies onto another cooling rack.
Completely cool. For the best results, leave the cookies out over night uncovered before assembly begins. If you want to assemble the pieces now, it is recommended to wait 5 hours before starting.
DIRECTIONS AND INGREDIENTS FOR THE ROYAL ICING (2 steps)
ROYAL ICING INGREDIENTS
6 egg whites
4 pounds powdered sugar sifted
Step 1--Royal Icing to "glue" the structure together
Whip 2 egg whites in a large bowl
Slowly add 5 cups of powdered sugar (confectioners sugar) sifted
Beat on high until soft and creamy. Peaks will form.
Place the frosting in a piping bag.
Frost with the tiny opening any decorations on the cookie pieces before assembly. Use the picture above as an example.
Once you have finished #5, cut the end off the piping bag to use the rest of the frosting to assemble the structure and finish decorating the outside.
Step 2--Icing for decorating the Gingerbread House
Lightly whip 4 egg whites in a large bowl
Slowly add the remaining sifted powdered sugar till combined.
Beat on high until soft and creamy. Peaks will form.
Place the frosting in a piping bag.
This is also a time to add color in separate bowls before placing in piping bags.
Use this icing to create snow on the roof, glue various candies for decorations, pipe colored icing with a a leaf tip to make trees, vines, wreath on the house, a colored door etc.
DIRECTIONS TO ASSEMBLE THE GINGERBREAD HOUSE
Assembling a gingerbread house is a fun activity the whole family can enjoy together! It’s helpful to have at least one other person assist by holding the cookie pieces in place as you construct the main structure and wait for the royal icing to dry. The KEY is to be patient and have fun.
If you bought a Gingerbread Cutter set, follow their instructions. General instructions are as follows:
Pipe a line of icing onto a cake board. Press one of the side walls so that it sticks firmly and stands on its own. If needed, spread additional icing to support the wall. This is where someone can help you.
Take an end wall and ice both the side edges. Pipe another line on the cake board where the end wall will sit. Press the end wall into place.
Repeat the process for the other two walls. Let the structure set for 2 hours before putting on the roof.
Spread a thick layer of icing on top of the walls. Pipe more frosting on the crest of the roof to make sure they will hold together when placed on top of the structure. The roof will be larger than the structure creating an overhang.
Let sit for 5-8 hours until dried.
Make second batch of Royal Icing to decorate the house, glue on candies, etc.
Once finished, dust the Gingerbread house with sifted powdered sugar.
Don't forget to use unsweetened coconut shreds for snow around the house.
Be creative!
NOTES:
Have a person help you. You can do it alone, but its easier with help.
Recommend waiting over night for the cookies to dry before assembly.
Purchase small decorating frosting that comes in a variety of colors for highlights.
Always use the Royal Icing to "glue" the structure together.
Comments