Gingerbread Chalet Recipe
Gingerbread Chalet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
1 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + assembly
MAKES:
1 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + assembly

Ingredients

  • DOUGH:
  • 1 cup butter (no substitutes), 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 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 mixing bowl, combine butter and brown sugar. Add egg, molasses and corn syrup. Combine 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 patters on next page 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 patters on dough. Using a sharp knife or pizza cutter, cut out according to quantities notes 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 mixing 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.
Editor's Note: This icing is for decorative purposes only. If the chalet will be eaten, you should substitute an icing recipe using meringue powder instead.
Download Patterns (PDF) >
Originally published as Gingerbread Chalet in Country Woman November/December 1998, p42

  • DOUGH:
  • 1 cup butter (no substitutes), 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 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
  1. In a mixing bowl, combine butter and brown sugar. Add egg, molasses and corn syrup. Combine 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 patters on next page 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 patters on dough. Using a sharp knife or pizza cutter, cut out according to quantities notes 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).
  2. To make icing: In a mixing 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.
Editor's Note: This icing is for decorative purposes only. If the chalet will be eaten, you should substitute an icing recipe using meringue powder instead.
Download Patterns (PDF) >
Originally published as Gingerbread Chalet in Country Woman November/December 1998, p42

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGingerbread Chalet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
aknana User ID: 765347 106769
Reviewed Dec. 18, 2008

"The recipe states, " Trace patters on next page onto waxed paper and cut out. " but there is no second page or pattern."

Loading Image