Gingerbread House Recipe

Table Of Content

• Graham Cracker Gingerbread Houses
• How To Store Pre-Assembled Graham Cracker Houses
• Assemble all your supplies before the gingerbread house decorating begins.
• Receive Recipes & Special Offers
• How to make a gingerbread house — and cute gingerbread people, too
• Choose a cool dry day to make the gingerbread house.

But it was at the limit, so an even slightly smaller mixer probably wouldn't work. I had a hard time portioning and rolling out the dough until it had been at room temperature for at least 15 minutes, at which point it became much easier. Haven't tasted the final product yet but the raw dough tastes amazing with the zest.

Graham Cracker Gingerbread Houses

You can use royal icing to fill and straighten the edges, or you can use a micro planer to carefully shave off excess cookie on the sides (Image 28). The rolled out dough is easier to cut if it’s frozen, so you can choose to freeze it for about 30 minutes before cutting it. Add the flour a little at a time, and mix it in by “pulsing” (turning on the mixer in short bursts) the stand mixer on low speed (Image 9). This will prevent the flour from flying everywhere, and the dough from being overmixed.

How To Store Pre-Assembled Graham Cracker Houses

I’m including templates (in the recipe card) to make either 1 larger gingerbread house (which I demonstrate in the video) or two smaller houses (shown above). This recipe will make enough to do either one of these. Pipe a thick layer of icing on the second wall piece and put it in between the front and back of the house, opposite of the other wall.

Assemble all your supplies before the gingerbread house decorating begins.

I used the Ateco 352 leaf tip and Ateco 32 star tip to create the different types of branches and leaves on these trees. I recommend starting a little above the base of the overturned sugar cone and working your way up to the top to cover it with icing. I was able to hold it on the inside with my fingers and just twist my wrist to work around the cone. Then once the houses are all done, move them to another location and clean up all the sprinkles and icing and mess in one go. For the icing, a stand or hand mixer is necessary to get the right texture to hold the house together. The icing is ready when it is smooth, glossy, and holds a stiff peak.

Position the pieces at a 90° angle and place on the cardboard base. Repeat the process with the back wall and a second side. The exact time will depend on how thick the icing is applied, but it should be dry to the touch. Using the photo at the beginning of this article as a guide, decorate side walls, front and back walls of house with icing and assorted decorations to make windows and wreath. Add shingles to roof pieces, attaching the round cutouts with a small amount of icing and overlapping them slightly, using photo as a guide.

*Best Method for Rolling the Dough*

That way, you don't risk smudging the piping and knocking down gumballs. Move the base of the house to a platter or board to make moving the house easier, and make sure to let the four walls set before attaching the roof pieces. This year we decorated our graham cracker gingerbread houses with our homeschool group, and the boys had a ton of fun!

How to make a gingerbread house — and cute gingerbread people, too

Scrape down the bowl as much as possible to prevent the flour from settling at the bottom of the bowl. Next, add the sugar, and cream the butter and sugar together until the mixture is creamy (Images 4 and 5). Make sure to scrape the sides of the bowl so that the butter and sugar mix well.

Get Into the Holiday Spirit With the Gingerbread House Festival - New Hampshire Magazine

Get Into the Holiday Spirit With the Gingerbread House Festival.

Posted: Tue, 07 Nov 2023 08:00:00 GMT [source]

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Transfer parchment with cutouts to rack to cool completely. Making a gingerbread house from scratch is a fun family (or solo!) project for the holidays. Not every gingerbread dough recipe will work, though.

Choose a cool dry day to make the gingerbread house.

Royal icing is the “glue” that holds the house together. It’s also the glue adhering any candies to the walls and roof. As you can see in these photos, I covered the roof with royal icing before piping the buttercream on. As the royal icing dried, it gently dripped off the sides and looked like snow. By itself, your gingerbread house looks a little lonely, but a few smart additions can make it stand out.

Bake 8 to 10 minutes or until firm in center; transfer parchment with cutouts to cooling rack to cool completely. I have enjoyed making gingerbread houses almost every year since! When Paul and I were newly married, we would invite couple friends over to decorate gingerbread houses with us. When the girls were little, I opted for the easier approach of just buying gingerbread house kits from the store.

Remove the extra parts around the pieces you cut (you get to eat these “scraps” your reward for the day!”. Get recipes, tips and NYT special offers delivered straight to your inbox. Just got the first batch out of the oven and the gingerbread itself is delicious.

To the modern cook, making a gingerbread house may seem nearly as daunting as building a real house. But, like dyeing Easter eggs, it’s a rewarding, hands-on way to connect to holiday traditions of the past. Stretched over a few winter evenings or a weekend, it’s a festive effort — especially with a group. This guide, made with help from Bill Yosses, the former White House pastry chef (and our chief gingerbread adviser), will lead you through the process step by easy step. 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.

To make door and stained-glass window, with front wall still on parchment paper, replace front wall pattern piece (with door and window cut out). Carefully cut small door opening from front wall and remove cutout; set aside for later. Using a 1 1/2-inch circle cutter, cut small opening for window near top of front wall; remove cutout and any crumbs, and discard. In small resealable food-storage plastic bag, place two clear hard fruit candies, and seal. Using flat side of meat mallet, gently pound to crush candies.

Try using shredded wheat cereal to create a thatched roof, pretzel rods to form a log cabin or candy pebbles to make a stone facade. In a large bowl, whisk together the flour, salt, baking powder, ginger, cinnamon and cloves. In another bowl, whisk together the egg, molasses, oil and brown sugar.