Gingerbread Cottage Recipe
Gingerbread Cottage Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This charming gingerbread cottage tastes as good as it looks, thanks to the subtle molasses flavor in this easy dough. —Linda Railey, Des Moines, Iowa
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min. + cooling

Ingredients

  • Gingerbread Cottage patterns on page XX:
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 2/3 cup molasses
  • 1/2 cup canola oil
  • 1/3 cup packed brown sugar
  • ROYAL ICING:
  • 3-3/4 cups confectioners' sugar
  • 4 to 5 tablespoons warm water
  • 3 tablespoons meringue powder
  • 1/2 teaspoon cream of tartar
  • Coarse sugar

Directions

Preheat oven to 300°. Cut out patterns for cottage walls and roof.
In a large bowl, whisk together flour, salt, baking powder and spices. In another bowl, whisk together egg, molasses, oil and brown sugar; gradually beat into flour mixture, mixing well. Press evenly into a well-greased 17x12x1-in. pan. Bake until golden brown and top springs back when lightly touched 25-30 minutes.
Immediately top gingerbread with patterns; cut with a knife. Cool completely on a wire rack (gingerbread will harden as it cools).
For icing, beat confectioners' sugar, water, meringue powder and cream of tartar on low speed until blended; beat on high until stiff peaks form, 4-5 minutes. (Keep unused icing covered at all times with a damp paper cloth; if necessary, beat again on high speed to restore texture.) Transfer icing to a pastry bag or food-safe plastic bag fitted with a pastry tip.
Pipe icing along base and edges of front wall and one side wall. Position at right angles to each other and place on a cardboard base; prop up with small jars. Repeat with back wall and a second side wall; let dry. Remove jars.
For roof, pipe icing along peaked edges of front and back walls; position roof pieces. Let dry. Decorate as desired with remaining icing and coarse sugar. Yield: 1 house.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Gingerbread Cottage in Country Woman December/January 2017

  • Gingerbread Cottage patterns on page XX:
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 2/3 cup molasses
  • 1/2 cup canola oil
  • 1/3 cup packed brown sugar
  • ROYAL ICING:
  • 3-3/4 cups confectioners' sugar
  • 4 to 5 tablespoons warm water
  • 3 tablespoons meringue powder
  • 1/2 teaspoon cream of tartar
  • Coarse sugar
  1. Preheat oven to 300°. Cut out patterns for cottage walls and roof.
  2. In a large bowl, whisk together flour, salt, baking powder and spices. In another bowl, whisk together egg, molasses, oil and brown sugar; gradually beat into flour mixture, mixing well. Press evenly into a well-greased 17x12x1-in. pan. Bake until golden brown and top springs back when lightly touched 25-30 minutes.
  3. Immediately top gingerbread with patterns; cut with a knife. Cool completely on a wire rack (gingerbread will harden as it cools).
  4. For icing, beat confectioners' sugar, water, meringue powder and cream of tartar on low speed until blended; beat on high until stiff peaks form, 4-5 minutes. (Keep unused icing covered at all times with a damp paper cloth; if necessary, beat again on high speed to restore texture.) Transfer icing to a pastry bag or food-safe plastic bag fitted with a pastry tip.
  5. Pipe icing along base and edges of front wall and one side wall. Position at right angles to each other and place on a cardboard base; prop up with small jars. Repeat with back wall and a second side wall; let dry. Remove jars.
  6. For roof, pipe icing along peaked edges of front and back walls; position roof pieces. Let dry. Decorate as desired with remaining icing and coarse sugar. Yield: 1 house.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Gingerbread Cottage in Country Woman December/January 2017

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