Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the molasses and the egg until fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be thick and slightly sticky.
- Divide the dough in half, flatten each half into a 1 inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about a ¼ inch thickness. Using a gingerbread house template (you can find many online or draw your own), carefully cut out your pieces: two side walls, a front and back wall, and two roof panels.
- Transfer the pieces to your prepared baking sheets.
- Bake for 12 to 15 minutes, until the edges are firm and the centers are set.
- Let the pieces cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the pieces cool, prepare your royal icing. In a large, grease free bowl, whisk together the sifted powdered sugar and meringue powder.
- Add 6 tablespoons of warm water and beat with an electric mixer on medium high speed until stiff, glossy peaks form, about 5 to 7 minutes.
- The icing should be the consistency of spackle. If it’s too thick, add more water, one teaspoon at a time. If it’s too thin, add more powdered sugar.
- Transfer the icing to a piping bag.
- Pipe a thick line of icing along the bottom and side edges of your wall pieces and assemble them on your serving platter or cardboard base.
- Use canned goods to prop up the walls as they set for about 30 minutes.
- Once the walls are sturdy, pipe icing along the top edges of the walls and gently place the roof panels on top.
- Let the entire structure dry for at least 1 hour before you start decorating.
- Decorate with your favorite candies. Outline the door and windows, and create icicles from candies hanging from the roof.
Nutrition
Calories: 260kcalCarbohydrates: 50gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 40mgFiber: 2gSugar: 20gVitamin A: 100IUCalcium: 20mgIron: 1mg
Notes
For a stained glass effect, place crushed hard candies in window cutouts before baking.
For vegan or gluten-free versions, substitute ingredients as needed.
A properly assembled gingerbread house can last several weeks as a holiday decoration when stored in a cool, dry place.
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