Gingerbread House Day

Gingerbread House Dough

Makes enough for a medium-size house

Dry ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt

Wet ingredients
¾ cup unsalted butter, softened
¾ cup packed brown sugar
¾ cup molasses
1 large egg

Instructions

1. Mix the dry ingredients
   Whisk the flour, spices, baking soda, and salt. Set aside.

2. Cream the butter and sugar
   Beat the butter and brown sugar until smooth. Add the egg and molasses and mix again.

3. Combine
   Add the dry ingredients gradually. The dough will be stiff. If it’s too soft, add a bit more flour.

4. Chill
   Wrap and refrigerate for at least 1 hour. Chilled dough spreads less and holds its shape.

5. Roll and cut
   Roll between parchment sheets to about ¼ inch thick. Cut out your house templates. Don’t move the pieces; bake them on the parchment you rolled them on to keep the shapes clean.

6. Bake
   Bake at 350°F for 12 to 15 minutes. They should feel firm around the edges.
   For extra strength, turn off the oven and let them sit inside another 10 minutes.

7. Cool completely
   Gingerbread must be fully cooled and dry before assembling.

Royal Icing (The ‘Glue’)

3 cups powdered sugar
2 egg whites or 3 tablespoons meringue powder plus 6 tablespoons water
½ teaspoon cream of tartar (optional for stiffness)

Beat until thick, glossy, and able to hold stiff peaks. Cover when not using because it dries fast.

Build Tips

• Assemble in stages so the walls can firm up before adding the roof
• Use cans or mugs to support walls while they dry
• If pieces don’t sit flush, gently sand edges with a microplane or small grater
• Add decorations once the structure is fully set