While this year may feel a little different, there are some traditions that will keep our spirits bright, our bellies happy, and bring a smile to our faces. This holiday season, PASSION FOR CAKES shares their best gingerbread holiday house recipe. Keep the kids busy, make decorations for your tree, and create a gingerbread house that the whole family can enjoy for the holidays.
There are no rules when it comes to decorating gingerbread houses. The ONLY rule is to have fun!
Old Fashioned Holiday Gingerbread Cookie House
- 3 1/2 cups all-purpose flour
- 2 tsp Baking Soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups molasses
- 2/3 cup soft (not melted) butter
- 1/3 cup boiling water
Combine the molasses, softened butter, and water in a large bowl. Stir in flour, baking soda, spices, and salt. Blend well. Should be soft enough to separate and roll into 4 large dough balls. Cover and chill in the fridge for 3-5 hours (or overnight if you prefer).
Bring the dough out of the fridge about 30 minutes before you’re ready to roll! Preheat the oven to 375◦F. Knead dough and then on a baking sheet lined with a non-stick mat or parchment paper, roll dough with a floured rolling pin to 1/4-inch thickness. Cut into Gingerbread house shapes (template provided here) or use your favorite cookie cutters. Place in the middle rack of the oven and bake for about 10-12 minutes (until cookies are cooked on the edges). Bake all required house elements and leave them to cool.
Royal icing is perfect for assembling your gingerbread house or decorating your holiday cookies. You can make the recipe below which calls for Meringue powder and cream of tartar – or for a quick time saver – go ahead and buy the pre-made royal icing at your local grocery store (usually sold in the bakery department around Christmas time) no one will ever know, and you’ll save yourself the extra hassle! Some recipes call for egg whites instead – which I recommend if you’re an experienced baker and want the extra challenge!
- 1 bag (two pounds) of powdered sugar
- 6 Tablespoons meringue powder (online or from your local bakery)
- 1/2 teaspoon cream of tartar (online or sometimes at your local grocery store)
- 1 teaspoon vanilla
- 14 Tablespoons water
- pinch salt
In a large grease-free mixing bowl, combine all the dry ingredients together and then add the vanilla and slowly add the water a little bit at a time (reserving about 3 Tablespoons of water) – mixing as you go. Once all ingredients are wet, beat with a mixer on high for several minutes until the royal icing is stiff and fluffy. Add the remaining water a little bit water at a time to thin the icing to your desired consistency. Should be thick enough to pipe and not too thin or runny – add remaining water as needed. Always store Royal icing in an airtight container. If it’s too thin – add icing sugar, if too thick – add a little dash of water a little bit at a time.
Once you have all your gingerbread pieces and royal icing ready, you’re ready to make your edible house.
- Find a gingerbread base (large cutting board, large platter, or food-safe cardboard cake board.
- Using your cardboard templates as a guide, start to “glue” the sides of the house together with royal icing, chimney separate, and roof separate. Let each section dry (patience is key here ?). Once all sections have dried, then assemble the house base, roof, and accents (doors, etc.).
- Decorate with Icing sugar and your favorite holiday candy & treats
Want to print this recipe? Click here to download the pdf
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Recipe, Template, and Instructions provided by Corina Ludwig firstname.lastname@example.org
Questions? Reach out anytime. I’d love to hear from you. Send me a picture of your finished house and I’ll showcase it on my website… https://www.passionforcakes.com Victoria, BC | Custom cake designs for special events.
To find out more, email Corina directly using the form below.