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
Total TimePrep: 25 min. Bake: 15 min. + assembly
- 1 cup butter, softened
- 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
- Assorted candies
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in 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; gradually beat into the dough. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
- 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, cut out according to quantities noted on each pattern piece. Remove patterns. Remove dough scraps; cover, refrigerate and save to re-roll if needed.
- Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Use remaining dough for cutout cookies of your choice.
- 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 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 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. Prop with canned goods and set chalet aside to dry, 3-4 hours.
- 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. Decorate chalet as desired with assorted candies.
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) >
Download Patterns (PDF) >
Nutrition Facts1 serving: 189 calories, 5g fat (3g saturated fat), 19mg cholesterol, 120mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 2g protein.
Originally published as Gingerbread Chalet in Country Woman November/December 1998
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