Gingerbread Chalet

The A-frame design on this pretty country chalet is easy enough for even first-timers to make. So gather the kids or grandkids and have a blast creating this fun holiday project. —Peggy Anderson, Haughton, Louisiana

1 ServingsPrep: 25 min. Bake: 15 min. + assembly

Ingredients

DOUGH:
1 cup butter, melted
1-1/2 cups packed dark brown sugar
1 egg
2 tablespoons molasses
1 tablespoon dark corn syrup
4 cups all-purpose flour
4 teaspoons ground cinnamon
1 tablespoon ground cloves
2 teaspoons ground nutmeg
2 tablespoons hot brewed coffee
2 teaspoons baking soda
ICING AND ASSEMBLY:
2 egg whites
3-3/4 cups confectioners' sugar
Hot water
15-inch-square display base (heavyduty cardboard or cutting board or piece of plywood, covered with foil wrapping paper or aluminum foil)
Serrated knife or emery board
Green, red and yellow liquid or paste food coloring
Pastry bags or heavy-duty resealable plastic bags
Pastry tips - #10 round, #5 round and #16 star

2 of 4

Gingerbread Chalet (continued)

Ingredients (continued)

2 cans (canned goods) from pantry for propping
Colored gumdrops
3 Andes mint candies, unwrapped
Spearmint candies or green gumdrops
Miniature pretzels twists
Additional confectioners' sugar
Cotton ball or batting

Directions

In a large bowl, combine butter and brown sugar until light and
fluffy. Add the egg, molasses and corn syrup. Combine the flour,
cinnamon, cloves and nutmeg; gradually add to butter mixture. In a
small bowl, combine coffee and baking soda; stir into the dough
(dough will be stiff).
Trace patterns onto waxed paper and cut out. Lightly coat two baking
sheets with cooking spray. Divide dough in half. Using a lightly
floured rolling pin, roll out the dough directly onto the baking
sheets to 1/8-in. thickness.
Position patterns on dough. Using a sharp knife or pizza cutter, cut
out according to quantities noted on each pattern piece. Remove
patterns. Remove dough scraps; cover, refrigerate and save to reroll
if needed.
Bake at 350° for 10-12 minutes or until golden brown. Remove to
wire racks to cool. Use remaining dough for cutout cookies (about 2
dozen).
To make icing: In a large bowl, beat egg whites until foamy.
Gradually add sugar and a few drops of hot water; beat for 12-15
minutes. If too stiff add additional hot water; if too thin, add
more sugar. Place a damp cloth over bowl and cover tightly between
uses.
To assemble chalet: Test cookie pieces to make sure they fit together
snugly. If necessary, file the edges carefully with a serrated knife
or emery board to make them fit.
Insert #10 round tip into pastry bag; fill two-thirds full with
icing. Beginning with the chimney, pipe a wide strip of icing along
the longest edge of chimney piece A. Angle and press the longest
edge of chimney piece B against it; set aside.
Ice along the two longer edges of chimney piece C. Press one edge
against the shortest edge of chimney piece A. and one against the
shortest edge of chimney piece B to form a triangle. Gently press
all three chimney pieces together (see Fig.1). Set aside to dry

3 of 4

Gingerbread Chalet (continued)

Directions (continued)

completely, about 3-4 hours.
Meanwhile, pipe icing along the two longest edges of both the front
and back chalet pieces. With longest sides pointing up, position
first one A-frame roof piece, then the other, at about a 45°
angle between the front and back house pieces. Press pieces gently
together to "miter" them. Prop with canned goods and set chalet
aside to dry, 3-4 hours.
When dry, pipe icing around bottom of chalet and position it in
center of display base. Press gently into place.
Referring to photo, center chimney on one side of chalet. Ice bottom
edge of chimney piece C and press onto peak of chalet so that the
chimney rises above it.
Ice the back of the door and center it on front of chalet, as
indicated on pattern. Press into place.
To decorate chalet: Frost both sides of A-frame roof with white
icing.
Referring to pattern for window placement, use #5 round tip to
outline windows on front of chalet with white icing. Using #10 round
tip, pipe around door. Also outline all chimney edges and around the
base of the chalet on all sides.
Tint a small amount of icing with green food coloring. Use #16 star
tip to make a wreath on the door and garlands over windows.
Tint a small portion of icing with red food coloring. Use #5 round
tip to add berries to wreath and garlands.
Cut six thin slices from gumdrops. Frost upper third of chalet front
with white icing; press gumdrop slices into icing. Using #5 round
tip, pipe white icicles randomly over gumdrops.
Tint a small portion of icing with yellow food coloring. Using #5
round tip, pipe two door hinges and a doorknob onto door.
For sidewalk, use white icing to adhere bottom of mints to display
base in front of chalet door. For bushes, ice the bottoms of the
spearmint candies or green gumdrops and position them in front of
the chalet.
To make pretzel fence, use white icing to "anchor" pretzels to
display base all around the chalet.
With a dab of white icing, attach one pretzel to the roof peak above
the gumdrops. Using #5 round tip, pipe icing "snow" on top of
pretzel on roof.
Tuck a wisp of cotton in the chimney for smoke. Dust confectioners'

4 of 4

Gingerbread Chalet (continued)

Directions (continued)

sugar "snow" on display base around chalet. Yield: 1 chalet.

Print Options

Include these items:

Gingerbread Chalet

Ingredients

Gingerbread Chalet (continued)

Ingredients (continued)

Directions

Gingerbread Chalet (continued)

Directions (continued)

Gingerbread Chalet (continued)

Directions (continued)