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Gingerbread House Recipe
Gingerbread House Recipe photo by Taste of Home

Gingerbread House Recipe

Publisher Photo
Here's a set of tasty house plans! You're sure to have a delectable gingerbread house using my recipe and building tips. —Christa Currie, Milwaukie, Oregon
TOTAL TIME: Prep: 1-1/4 hours Bake: 10 min./batch + cooling
MAKES:1 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 10 min./batch + cooling
MAKES: 1 servings

Ingredients

  • GINGERBREAD HOUSE DOUGH:
  • 2 cups sugar
  • 2 cups shortening
  • 2 cups dark molasses
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 9 to 10 cups all-purpose flour
  • ICING AND ASSEMBLY:
  • 8 cups confectioners' sugar
  • 6 tablespoons meringue powder
  • 3/4 to 1 cup warm water
  • Decorating bag
  • Large dot (#12) decorating tip
  • Spice jars
  • Candies and cookies for decorating

Directions

  1. Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
  2. Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic wrap. Cut patterns out of paper or cardboard.
  3. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15-in. x 10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed.
  4. Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns.
  5. Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use.
  6. To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.
  7. To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side.
  8. To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners.
  9. To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof.
  10. To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice. Yield: 1 gingerbread house.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Gingerbread House in Taste of Home December/January 1996, p16

Reviews for Gingerbread House

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 28, 2012

Write a set of recipe & directions from 'Taste of Home' Mag. Dec/Jan 1996, p16. The pattern for Gingerbread House is upon the computer. Look up Gingerbread House II.

MY REVIEW
Reviewed Sep. 26, 2012

This recipe is seriously flawed!!! The amounts need to be half (1 cp molasses, 1 cp shortening, 4 to 5 cups of flour). That is the way Christie describes it in her book and the way the dough comes out. If you follow this recipe on this page you will get a big crumble of dough-goo! I know from experience because I have been building gingerbread houses for years following Christie's recipe in her book. Trying this recipe (twice!) made me realize that the amounts are doubled compared to the original? Why? Besides, you only need "one cup of each" to get enough gingerbread to make this house.

MY REVIEW
Reviewed Dec. 7, 2011

This is such a beautiful Gingerbread House, that I wouldn't be able to eat it! :)

MY REVIEW
Reviewed Oct. 22, 2011

is this edible??

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