Gingerbread Houses And Cookies

Gingerbread houses are a tradition in my family.  I remember my mom making them each each with us and the neighborhood kids.  The kids eyes always get big as saucers looking at all the candy choices.  I just made 9 gingerbread houses with my daughters girl scout troop.  The girls loved making their own houses and decorating them.  This recipe is also good for gingerbread people.  Unfortunately, all the ginger people got eaten before I had a chance to snap a picture.  This dough is very gingery and delicious.  This recipe comes from Rebecca Rather's book "Pastry Queen.  Happy house building.

Gingerbread Cookies or Gingerbread house:

Pre-Heat Oven:  375 degrees
Makes:  4 dozen cookies/1 gingerbread house
1 cup sugar
1/2 cup dark molasses
1/2 cup water
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup (2 sticks) butter
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1.  In a small pan on medium heat, melt the sugar, molasses, water, ginger, cinnamon and cloves together about 5 minutes.

2.  Take the pan off the stove and add the butter.  Allow to cool for 10 minutes.

Cooking The Sugar, Spices, And Molasses

3. In a mixer with the paddle attachment, add the flour, salt, baking soda and molasses mixture.  Turn until all ingredients have been incorporated.

4.  Scoop the batter into a plastic zip lock bag.  Cool the dough in the refrigerator for 6 hours or overnight.

Gingerbread Dough

5.  Remove the dough from the plastic wrap.  Pre-heat your oven to 375 degrees.  Roll the dough out on a floured surface to 1/4 inch thick.

Rolling Out Gingerbread Dough

6. Cut the dough using a cookie cutter or house mold with a knife.  Place the cut out dough on a parchment lined cookie sheet.  Bake for 10-12 minutes.

House Dimensions:  Make a mold from cardboard:  put the house together first with cardboard and tape together.  Glue the house to the cardboard house with the frosting.  The cardboard gives the dough some structure.

3"x5":  sides: 2
61/2" x 51/2":  sides: 2  
6" x 4 /1/2": roof: 2

 House Cut Out:  Gingerbread

Royal Icing:

3 large egg whites (can use pasteurized egg whites)
4 cups sifted powdered sugar
1 teaspoon lemon juice

Royal Icing

In a mixer with the whisk attachment.  Whip the egg whites until frothy about 4 minutes then add the lemon juice and powder sugar.  Mix until all ingredients are incorporated.  Store in the refrigerator for up to 3 days.

Gingerbread Houses