Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Easy Gingerbread House

3

0 min

Easy Gingerbread House


Please wait a bit while
Loanding

Time

0 min

Serving

12 persons

Calories

1132

Rating

3.00★ (3)

Cuisine

Author: Victoria Buriak
This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.

Ingredients

  • butter: 2 cups
  • brown sugar: 2 cups
  • molasses: 1 cup
  • dark corn syrup: 1 cup
  • lemon zest: 2 Tbsp (optional)
  • ground cinnamon: 4 tsp
  • ground nutmeg: 2 tsp
  • ground ginger: 2 tsp
  • salt: 1 tsp
  • ground mace: 1 tsp (optional)
  • all-purpose flour: 12 cups
  • confectioners' sugar: 1 pack (16 ounce pack)
  • egg whites: 3 piece
  • cream of tartar: 1 tsp
  • drop white vinegar: 1 piece

Metric Conversion

Stages of cooking

Easy Gingerbread House Photo 21
Easy Gingerbread House Photo 32
Easy Gingerbread House Photo 43
Easy Gingerbread House Photo 54
Easy Gingerbread House Photo 65
Easy Gingerbread House Photo 76
Easy Gingerbread House Photo 87
Easy Gingerbread House Photo 98
Easy Gingerbread House Photo 109
Easy Gingerbread House Photo 1110
  1. Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
    Easy Gingerbread House Photo 2
  2. Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
    Easy Gingerbread House Photo 3
  3. Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
    Easy Gingerbread House Photo 4
  4. Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
    Easy Gingerbread House Photo 5
  5. Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
    Easy Gingerbread House Photo 6
  6. Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
    Easy Gingerbread House Photo 7
  7. Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
    Easy Gingerbread House Photo 8
  8. Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
    Easy Gingerbread House Photo 9
  9. Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
    Easy Gingerbread House Photo 10
  10. Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.
    Easy Gingerbread House Photo 11

How did you like this article?

You may also like