Ingredients
- Butter6 tablespoons
- Buttermilk3/4 cup
- Light Brown Soft Sugar1 cup, packed
- Molasses1/2 cup
- Eggs1 large
- King Arthur Unbleached All-Purpose Flour5 cups
- Baking soda1 teaspoon
- ground ginger1 teaspoon
- Cinnamon1 teaspoon
- Table Salt1/2 teaspoon
- Egg Whites3 large
- Cream Of Tartar1/2 teaspoon
- Powdered sugar4 cups, unsifted
- Natural Food Coloring
- King Arthur Pure Vanilla Extract
Creating gingerbread houses is a delightful holiday activity that combines creativity with baking. This construction gingerbread recipe yields a sturdy dough perfect for building, ensuring that your house will stand the test of time, or at least until you eat it! The dough is flavored with warm spices, making it not only functional but also delicious.
The method begins by melting the butter and mixing it with buttermilk, sugar, and molasses. An egg is added for richness, while a blend of flour and spices provides the necessary structure to the dough. After mixing, the dough is chilled to firm up before rolling out and cutting into various shapes for your gingerbread house.
Baking the gingerbread until set and just lightly browned is essential for achieving the right texture; you want it stiff enough to hold together but not so hard that it’s unpalatable. After baking, the pieces are trimmed and allowed to cool completely before assembly. For decorating and assembling, a royal icing is made by whipping egg whites with sugar, creating a strong adhesive that will keep your house together.
This recipe also allows for creativity with flavors and colors. You can add extracts or natural food coloring to the icing to match your festive theme. Once assembled, your gingerbread house can be a centerpiece for your holiday celebrations, and any leftovers can be stored for future enjoyment.
Instructions
Prepare the Dough
10 minIn a large saucepan, melt butter and buttermilk together over low heat. Remove from heat and stir in brown sugar and molasses, followed by the egg. In a separate bowl, whisk together baking soda, spices, and salt with 1 cup of flour before adding to the wet mixture. Mix until combined, then gradually add remaining flour until a smooth, stiff dough forms.
Chill the Dough
Divide the dough into two halves and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to roll out later.
Preheat the Oven
5 minSet your oven to 350°F (175°C) to preheat while the dough chills. This ensures that the oven is ready for baking as soon as the dough is rolled out.
Roll and Cut the Dough
15 minTake a quarter of the chilled dough and roll it out on parchment paper to about 1/8 inch thick. Cut out desired shapes for your gingerbread house, and transfer the parchment with the cut pieces to a baking sheet. Repeat with remaining dough, re-rolling scraps as needed.
Bake the Gingerbread
12 minBake the gingerbread pieces in the preheated oven for 10 to 12 minutes until set and lightly browned at the edges. Remove from the oven and trim any rough edges while still warm. Allow the pieces to cool completely before using them for construction.
Make the Royal Icing
10 minIn a large bowl, beat egg whites with cream of tartar until foamy. Gradually add confectioners' sugar, whipping continuously until the icing becomes stiff. Cover the icing until ready to use, keeping it in a pastry bag for longer storage.
FAQ
Yes, you can prepare the dough in advance. After mixing, wrap it tightly in plastic and refrigerate for up to 3 days before rolling out and baking.