Description
A classic Gingerbread House recipe combining aromatic spices and rich molasses for a sturdy, flavorful structure, perfect for festive decoration. This recipe includes a robust gingerbread dough baked to firm perfection and a smooth royal icing made from egg whites and powdered sugar for assembling and decorating your gingerbread house.
Ingredients
Scale
Gingerbread Dough
- 28 oz all-purpose flour
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 7 oz vegetable shortening
- 6 oz sugar
- 16 oz molasses
- 1 large egg
- 5 crushed Jolly Ranchers or isomalt (for windows)
Royal Icing
- 16 oz sifted powdered sugar
- 2 oz pasteurized egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Prepare Dry Ingredients: Sift together the all-purpose flour, cinnamon, ground ginger, nutmeg, cloves, and salt in a bowl and set aside to ensure an even distribution of spices.
- Heat Shortening: Microwave the vegetable shortening or melt it gently on the stovetop until it becomes liquid but is not hot, preparing it for mixing with the sugars and molasses.
- Mix Wet Ingredients: In a stand mixer, whisk the melted shortening with sugar and molasses until well combined. Add the large egg and continue mixing until everything is incorporated.
- Add Dry Ingredients: Switch to the paddle attachment and gradually add the sifted dry ingredients to the wet mixture. Mix on medium-low speed until a smooth dough ball forms, being careful not to overmix.
- Roll Out Dough: Roll the dough out evenly to about 1/4 inch thick on parchment paper or a baking mat, aiming for consistent thickness for even baking.
- Freeze Dough: Optionally freeze the rolled dough for 20 minutes to make cutting shapes easier and to help dough retain its shape during baking.
- Cut Shapes: Use gingerbread house templates to cut out the shapes for the house components. Remove the excess dough, which can be re-rolled to create additional pieces.
- Bake: Place the cut dough pieces on a baking sheet and bake at 300ºF (150ºC) for 50-60 minutes until they are very firm to ensure structural integrity.
- Cool: Remove the baked gingerbread pieces from the oven and allow them to cool completely before handling or assembling the house.
- Make Royal Icing: In the bowl of the stand mixer fitted with the whisk attachment, combine pasteurized egg whites, sifted powdered sugar, and cream of tartar. Mix on low speed to combine ingredients.
- Whip Icing: Increase the mixer speed to high and whip for 1-2 minutes until the icing turns white and thick. Add vanilla extract and continue whipping until just combined, not exceeding 5 minutes.
- Store Icing: Transfer the thick royal icing into a bowl or container with a lid. It can be thinned down with a little water to desired consistency when ready for decorating and assembling the gingerbread house.
Notes
- Freezing the dough before cutting helps in maintaining sharper edges on shapes.
- The baking temperature of 300ºF is lower than typical cookie baking to avoid browning and ensure firmness for construction.
- Using pasteurized egg whites in royal icing ensures safety and stability.
- Crushed Jolly Ranchers or isomalt can be melted into window openings for stained glass effect.
- The royal icing consistency can be adjusted depending on use—thicker for assembling, thinner for decorating details.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Holiday Baking
- Method: Baking
- Cuisine: American
Keywords: Gingerbread House, Holiday Baking, Festive Recipe, Royal Icing, Molasses Cookies, Christmas Decoration
