Description
This classic gingerbread house recipe is perfect for holiday baking and decorating with the family. It yields a sturdy gingerbread structure that can be assembled and adorned with your favorite candies.
Ingredients
Scale
- 6 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup molasses
- 2 eggs
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup water
- Royal Icing:
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 1/2 cup water (adjust as needed)
Instructions
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and eggs until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with water, until a dough forms.
- Divide the dough into portions, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to 1/4-inch thickness.
- Use templates to cut out shapes for the gingerbread house walls, roof, and chimney.
- Place on baking sheets and bake for 10-15 minutes until edges are lightly golden. Cool completely.
- For the icing: Mix powdered sugar, meringue powder, and water until stiff peaks form. Use as glue to assemble the house and decorate.
Notes
Store assembled house in a cool, dry place for up to a week. Adjust icing consistency by adding more water if too thick.
Nutrition
- Calories: 120 per serving
- Sugar: 15g
- Fat: 3g
- Carbohydrates: 25g
- Protein: 2g