Easy Gingerbread House Cookies Recipes

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GINGERBREAD HOUSES RECIPE BY TASTY



Gingerbread Houses Recipe by Tasty image

Ready to make your own Gingerbread Houses? Check out our guide and template for this recipe.

Provided by Vaughn Vreeland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 14

5 cups all purpose flour
1 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon kosher salt
nonstick cooking spray, for greasing
1 cup vegetable shortening
1 cup granulated sugar
1 cup molasses
4 large egg whites
1 teaspoon cream of tartar
6 cups powdered sugar, sifted
water, as needed

Steps:

  • Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
  • Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
  • Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
  • Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
  • Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
  • Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
  • Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
  • On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
  • Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
  • Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
  • Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
  • Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
  • Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
  • Decorate the house with more royal icing and your desired decorations.
  • Enjoy!

Nutrition Facts : Calories 834 calories, Carbohydrate 142 grams, Fat 26 grams, Fiber 1 gram, Protein 8 grams, Sugar 96 grams

GINGERBREAD HOUSE



Gingerbread House image

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

Provided by Taste of Home

Time 1h25m

Yield 1 gingerbread house.

Number Of Ingredients 16

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

Steps:

  • 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. , 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. Cut patterns out of paper or cardboard., 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 15x10-1/2-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. , 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., 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. , 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., 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., 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., 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., To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.

Nutrition Facts :

EASY GINGERBREAD HOUSE COOKIES



Easy Gingerbread House Cookies image

Gather the family to bake and decorate gingerbread houses. It's sweet fun, made easy with cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 container (1 lb) Betty Crocker™ Rich & Creamy creamy white or vanilla frosting, if desired
Assorted small candies, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
  • Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
  • Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.

Nutrition Facts : Calories 370, Carbohydrate 50 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cookie (Undecorated), Sodium 400 mg, Sugar 25 g, TransFat 0 g

SIMPLE GINGERBREAD HOUSE



Simple gingerbread house image

Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h12m

Yield Makes 1 house with 12 portions

Number Of Ingredients 14

250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger
200g flaked almonds
2 egg whites
500g icing sugar, plus extra to dust
125g mini chocolate fingers
generous selection of sweets of your choice, choose your own colour theme
1 mini chocolate roll or a dipped chocolate flake
few edible silver balls
template (see tips below)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won't quite come together, add a tiny splash of water.
  • Cut out the template (download from the tips below). Put a sheet of baking paper on a work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
  • Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few minutes to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
  • Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
  • Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.
  • Using the icing, stick sweets around the door and on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off - the icing will pull away, leaving a pointy trail. Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you've made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week.

Nutrition Facts : Calories 636 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

EASY GINGERBREAD HOUSE



Easy Gingerbread House image

This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.

Provided by KathyMayhewHall

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h40m

Yield 12

Number Of Ingredients 15

2 cups butter
2 cups brown sugar
1 cup molasses
1 cup dark corn syrup
2 tablespoons lemon zest
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground mace
12 cups all-purpose flour
1 (16 ounce) package confectioners' sugar
3 egg whites
1 teaspoon cream of tartar
1 drop white vinegar

Steps:

  • Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
  • Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
  • Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
  • Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
  • Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
  • Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
  • Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
  • Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
  • Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.

Nutrition Facts : Calories 1132.1 calories, Carbohydrate 199.5 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.8 g, Sodium 488.2 mg, Sugar 83.1 g

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From tfrecipes.com
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Top Asked Questions

What is the best recipe for Ginger and gingerbread cookies?
Preheat the oven to 375 F. Cut six cookie sheet-sized pieces of parchment paper and set aside. In the bowl of a stand mixer, combine flour, ginger, cinnamon and allspice. Whisk to combine. Pour baking soda into a small container and set aside. In another small bowl, whisk the eggs and set aside.
How do you roll out gingerbread cookie dough?
The most successful way to roll out this gingerbread cookie dough is between two sheets of parchment paper. It will stick to your counter no matter how much you flour it. Re-roll the scraps so you have enough dough for the entire house. Every house needs sturdy walls, right?
What is the difference between gingerbread cookies and gingerbread houses?
The gingerbread cookies are soft in the centers and crisp on the edges, but the gingerbread house shapes are much more sturdy and solid. Let’s compare the house recipe to the cookie recipe: Other than that, the recipes are pretty similar.
How long to bake a gingerbread house?
Bake house pieces for about 18-20 minutes or until edges are lightly browned. Bake chimney pieces for about 12-13 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is KEY for cooling– the gingerbread house edges very slightly curl up otherwise.

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