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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Gingerbread Chalet in Country Woman November/December 1998