Peppermint Gingerbread House Recipes

GINGERBREAD HOUSE

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.

PEPPERMINT GINGERBREAD HOUSE

Steps:

• For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside.
• Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight.
• Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
• Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
• Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
• Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
• For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla extract, peppermint extract and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
• Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw 2 windows on 1 of the side panels. Pipe icing onto the backs of 4 of the pieces of peppermint gummy candy and attach them to the sides of the windows for shutters. Create a decorative trim by piping 12 dots along the top of the panel; attach 6 of the candy-coated chocolates by pressing them onto every other dot. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour.
• Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on half of the white jelly beans. Pipe a large dot of icing onto the back of 1 of the green gumdrops and attach it to the panel just above the line of jelly beans; pipe a small dot of icing in the center of the gumdrop and add a red cinnamon candy. Pipe icing to draw a door; attach a red cinnamon candy with a dot of icing to make a doorknob. Pipe icing to draw 2 windows and press a red cinnamon candy into each corner of each window. Pipe icing onto the backs of 6 of the gummy bears and attach 3 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour.
• Decorate the back panel: Using the piping bag fitted with the small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining white jelly beans. Pipe a large dot of icing onto the back of the remaining green gumdrop and attach it to the back panel just above the line of jelly beans; pipe a small dot of icing in the center of the gumdrop and add a red cinnamon candy. Pipe icing to draw 2 windows and press a red cinnamon candy into each corner of each window. Pipe icing onto the backs of the remaining 9 gummy bears and attach them along the bottom of the panel in a row. Let the panel rest until set, 30 minutes to 1 hour.
• Decorate the roof panels: Using the piping bag fitted with a small tip, pipe dots of icing onto the backs of 8 of the white chocolate melting wafers and attach them to the bottom edge of 1 of the roof panels to create a row of roof tiles. To lay down the "glue" for the next row of wafers, pipe short lines (about 1/2 inch each), starting on the roof panel above each wafer and finishing in the center of each wafer. For the second row of tiles, place a wafer on top of each icing line to affix it to the roof, partially overlapping the wafers in the first row. Continue piping lines and adding wafers in overlapping rows until the entire panel is covered. You should have about 6 rows, depending on the size of your wafers. Repeat with the second roof panel. Using a fine mesh strainer, dust the panels with confectioners' sugar. Let the panels rest until set, 30 minutes to 1 hour.
• Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing onto the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front panel with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the side panel on the base to reinforce it. Prop up the side with a can. Repeat the process with the remaining side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour.
• Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing onto the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof set until completely dry, 30 minutes to 1 hour.
• Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular walkway in front of the house; line the edges with white sprinkle-coated gummy candies and pave the middle with crushed rock candy. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with pearl sugar. Attach a row of sprinkle-coated gummies along the bottom of each side panel by pressing them into the snowdrifts.
• Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the mini marshmallows. Dust the house with confectioners' sugar and let rest until dry.

GINGERBREAD RANCH HOUSE

Steps:

• In a large bowl, cream butter and brown sugar. Beat in corn syrup and eggs. Combine the next five ingredients; gradually add to creamed mixture. Divide into three portions. With a lightly floured rolling pin, roll out one portion of dough directly onto a greased baking sheet to 1/4-in. thickness., With a sharp knife, cut out four 6-1/4x4-in. rectangles for ranch house sides and roof pieces. On two pieces, score two 2-1/2-in. high by 1-1/2-in. wide window outlines., Roll out second portion of dough. Position front and back wall patterns on dough; cut out. Score windows and door window on front. Cut out one 6-1/2-in. x 2-1/2-in. rectangle for porch awning., Bake at 400° for 10-12 minutes or until lightly browned. While still warm, place patterns over baked dough; trim. Cut out windows completely; cool. (Save cutouts for another use.), Place front and side walls on a foil-lined baking sheet. Spoon 2 teaspoons crushed hard candies into each window cutout. Bake at 400° for 3-4 minutes or until candy is melted. Cool completely on baking sheet before removing., For icing and assemble: In a bowl, beat egg whites, confectioners' sugar and cream of tartar on low for 1 minute. Beat on medium for 6-8 minutes or until stiff. Tint 3/4 cup icing green. Cover; refrigerate until ready to use., Cut a small hole in the corner of a pastry or plastic bag; insert #5 tip. Add some of the white icing. (Press plastic wrap over surface of unused icing and refrigerate between uses.) Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board;prop with small cans. Repeat with second side section and back. Let dry; remove cans. Trim edges of windows, door window and door frame with icing. For doorknob, attach a red M&M with icing., For roof: Pipe icing along top edge of house. Position roof pieces; let dry. For roof tiles, cut 50 sticks of gum into thirds widthwise. Pipe and icing line 1/2 in. from bottom of one side of roof. Curve gum pieces and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered., Repeat on other side. Pipe a thick line of icing along top roof seam. Using the same technique, place final row of gum pieces at right angle to direction of roof tiles; let dry., For porch and awning: On covered board in front of ranch house, spread white icing into a 7-1/4x3-1/4-in. rectangle. Press cheese crackers 1/8 in. apart into icing; let dry. Pipe two mounds of icing 1 in. from the front of porch corners. Position peppermint sticks upright in mounds; let dry, propping if necessary. Pipe additional icing on peppermint stick tops and along one long edge of awning piece., Press long frosted edge against facade and over peppermint sticks; let dry. Pipe icing over top of awning. Press nine whole sticks of gum side by side lengthwise into icing; curve ends down., For antlers: Secure malted milk ball to a small piece of waxed paper with a dab of icing; pipe two antlers. Let dry; carefully peel away waxed paper. Center antlers above awning; attach holly berry and leaf sprinkles with icing., For cacti: Break a third off each pretzel rod; discard. For the arms (branches), break curved sides off pretzel twists and attach to sides of rods with icing; let dry. Using green icing and #16 tip, pipe small stars to completely cover one side of each cactus., Add white sprinkles; let dry. Turn over and repeat. Pipe white icing mouths; add remaining red M&M's for tongues. Attach brown M&M's for eyes; let dry., For hats, place caramel-filled chocolate candies inside curved center of two chocolate slices; pipe a hatband of icing to secure. Attach holly berry and leaf sprinkles; let dry., For rocking chair: Break pretzel sticks in half for chair legs. Attach with icing to the bottom of one chocolate slice; let dry. For rockers, cut remaining stick of gum in half lengthwise. Pipe a small amount of icing on tips of chair legs; attach gum strips and curve slightly. Let dry; invert. Pipe icing along back short side of chair seat; press remaining chocolate slice into icing for chair back. Let dry., For finishing touches: Carefully pipe swags of icing along tops of side windows, along edge of awning and around awning posts. Add light bulb sprinkles. Position cacti on board next to house and secure with icing; prop with small cans. Place hats on cacti. Place rocking chair in front of porch.

CHRISTMAS GINGERBREAD HOUSE

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks. Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms. Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.
• Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Turn the chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. Roll out the 4 smaller portions; use the templates to cut out 4 walls. Cut windows and a front door into the walls as desired. Roll out remaining dough portions; use the templates to cut out 2 roof panels.
• Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.
• Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.
• Lightly whisk 2 egg whites in a large bowl. Gradually beat in about 5 cups of the confectioner's sugar until a smooth icing forms with firm peaks.
• Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall. Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.
• Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.
• Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.
• Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies. Finish the gingerbread house with a thin layer of sifted confectioners' sugar.