Gingerbread Cookies For Gingercake House Recipes

GINGERBREAD HOUSE

Steps:

• Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
• Preheat oven to 375 degrees F.
• Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
• Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
• Bake at 375 degrees F for about 15 minutes until dough feels firm.
• Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
• Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
• Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
• Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
• Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
• Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

GINGERBREAD HOUSE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and generously spray a 9-cup gingerbread house cake mold with nonstick baking spray.
• Whisk the flour, gingerbread spice and salt in a medium bowl. Set aside. Whisk the molasses, oil and granulated sugar in a large bowl. Combine 1 cup boiling water with the baking soda in a heat-proof measuring cup and stir to dissolve. Whisk the water mixture into the molasses mixture until well combined. Whisk in the flour mixture and then the eggs until combined.
• Pour the batter into the prepared cake mold and bake until the edges are set and a toothpick inserted in the center comes out clean with a few wet crumbs, 50 to 55 minutes. Cool for 10 minutes in the pan before unmolding onto a cooling rack to cool completely.
• For the icing: Combine the confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with the whisk attachment. Add 5 tablespoons water and beat on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
• Transfer 1/2 cup of the icing to a small bowl, add food coloring for desired shade of green and stir to combine. Transfer the green icing to a piping bag and snip off the tip. Transfer the remaining icing to a second piping bag and snip off the tip.
• For the decorations: Transfer the cake to a baking sheet or decorative tray. Use the green icing to pipe trees and shrubbery on the sides of the house. Use the white icing to pipe windows and outline the roof and eaves. Sprinkle with the shredded coconut for snow. Decorate the house and grounds with candies such as gumdrops, candy canes, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar.

GINGERBREAD COOKIES FOR GINGERCAKE HOUSE

Steps:

• Whisk flour, baking soda, baking powder, spices, and salt in a bowl; set aside.
• Cream butter and sugar with the paddle attachment on high speed until fluffy, about 3 minutes. Add egg and molasses; mix 2 minutes. Reduce speed to low and gradually mix in the flour mixture. Halve dough; wrap in plastic wrap. Refrigerate at least 1 hour or up to 3 days.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough out to slightly thicker than 1/8 inch. Using a 1 1/4-inch scalloped square cookie cutter, make 80 pieces for roof, walkway, and small window; use a 1 1/2-inch scalloped square cutter to make 2 pieces for large windows. Using a scalloped pastry wheel, cut out 8 pieces trim (9 by 1/2 inch each), a 3-by-2-inch door, 2 squares (2 inches each) for doghouse roof, and a 1-inch arched door for the doghouse. Transfer to lined sheets; refrigerate 30 minutes.
• Use a wooden skewer to make decorative holes along edges of trim, doors, and windows. Bake until set and edges are just beginning to darken, about 12 minutes. Transfer on parchment to a wire rack; let cool completely before decorating. Let icing dry at least 3 hours.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

SOUTHERN GINGERBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired.