Sturdy & Sweet Gingerbread House Dough and Royal Icing
This recipe yields a robust yet delectable gingerbread dough, designed specifically for creating enchanting gingerbread houses that stand the test of time (and gravity!). With the perfect balance of spices and sweetness, your gingerbread creations will not only look amazing but taste delightful too. The dough is easy to work with and won't sag or crack, making it perfect for the festive season. These tips, including using aluminum foil for easy transfer, cutting windows and doors before baking, and decorating with various candies, will ensure your gingerbread house turns out beautifully. Whether it’s for holiday traditions or creative baking fun with family, this recipe promises a great experience from start to delicious finish.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Molasses
3/4 cup (None)
Sugar
3/4 cup (None)
Ground Ginger
2 tablespoons (None)
Ground Ginger (for flavor)
2 teaspoons (None)
Ground Cinnamon
2 tablespoons (None)
Ground Cinnamon (for flavor)
2 teaspoons (None)
Unsalted Butter
3/4 cup (Chopped into cubes)
Baking Soda
1/4 teaspoon (None)
Egg
1 (Beaten)
All-Purpose Flour
5 1/2 cups (None)
Egg Whites (or meringue powder alternative)
3 (None)
Cream of Tartar
1 pinch (None)
Powdered Sugar
1 lb (None)
Instructions
1
In a large saucepan, combine molasses, sugar, ginger, and cinnamon. Heat on medium until it comes to a boil. Watch closely as the mixture will bubble vigorously upon adding the baking soda; stir to combine.
2
In a large mixing bowl, place the chopped butter, then pour the hot molasses mixture over it, allowing the butter to melt. Stir in the beaten egg until fully combined.
3
Gradually add flour to the mixture, kneading until you achieve a stiff dough; add more flour as necessary. Divide the dough into two portions, forming each into a rectangle. Wrap each mound in plastic wrap and chill in the refrigerator for at least 1 hour.
4
Once chilled, preheat your oven to 325°F (165°C). Roll out the dough to a thickness of 1/4 inch on a floured surface or aluminum foil cut to size. Cut out the desired shapes for your gingerbread house and transfer them to lined baking sheets.
5
Bake in the preheated oven for approximately 20 minutes, or until the edges are firm and the dough is a dark golden brown. Allow cooling completely on the baking sheets before removing.
6
To make royal icing, combine the egg whites (or meringue powder with warm water) and cream of tartar in a clean bowl. Use a stand mixer with a whisk attachment to whip until the mixture reaches stiff peaks, about 5 minutes.
7
Set aside 3/4 of the icing and cover with a damp towel to prevent hardening. Gradually add more powdered sugar to the remaining icing for a thicker consistency, suitable for ‘gluing’ parts of the house together.
8
For a sturdy assembly method, caramelize sugar in a saucepan and use it to adhere walls together. Royal icing can then be used to cover any seams and for decorative touches.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main purpose of this gingerbread recipe?
The recipe is designed to create a robust and sturdy gingerbread dough specifically for building gingerbread houses that stand up without sagging or cracking.
How long should the gingerbread dough be chilled before rolling?
The dough should be wrapped in plastic and chilled in the refrigerator for at least 1 hour.
What is the recommended oven temperature for baking the gingerbread pieces?
The oven should be preheated to 325°F (165°C).
How long do the gingerbread house pieces need to bake?
Bake the pieces for approximately 20 minutes until the edges are firm and the dough is dark golden brown.
What is the thickness for rolling out the gingerbread dough?
The dough should be rolled out to a thickness of 1/4 inch.
How do I prevent the gingerbread dough from sagging?
The recipe creates a stiff dough specifically formulated to be sturdy and resist sagging or cracking during assembly.
What ingredients are needed for the royal icing?
You will need 3 egg whites (or meringue powder alternative), 1 pinch of cream of tartar, and 1 lb of powdered sugar.
How do I keep the royal icing from hardening while I work?
Set aside the icing you aren't immediately using and cover it with a damp towel to prevent it from hardening.
What are the primary spices used in this recipe?
The recipe uses ground ginger and ground cinnamon for both structural integrity and flavor.
How do I prepare the butter for the dough?
The unsalted butter should be chopped into cubes before pouring the hot molasses mixture over it.
Can I use meringue powder instead of fresh egg whites for the icing?
Yes, the recipe allows for meringue powder mixed with warm water as an alternative to egg whites.
What happens when you add baking soda to the molasses mixture?
The mixture will bubble vigorously once the baking soda is added, so it must be watched closely.
How much flour is required for this recipe?
The recipe calls for 5 1/2 cups of all-purpose flour, added gradually until the dough is stiff.
What is the best way to transfer cut gingerbread shapes to the baking sheet?
You can roll the dough directly onto aluminum foil cut to size for easy transfer to the baking sheets.
How do I achieve a thicker royal icing for 'gluing' the house?
Gradually add more powdered sugar to the icing to reach a thicker consistency suitable for structural assembly.
What is a sturdy alternative method for adhering walls together?
You can caramelize sugar in a saucepan and use it as a very strong adhesive for the wall joints.
How long should I whip the royal icing?
The icing should be whipped using a stand mixer with a whisk attachment for about 5 minutes or until it reaches stiff peaks.
Should the gingerbread pieces be cooled before assembly?
Yes, the pieces must cool completely on the baking sheets before you attempt to remove or assemble them.
How many portions should the dough be divided into before chilling?
Divide the dough into two portions and form each into a rectangle before wrapping and chilling.
Is this gingerbread house edible?
Yes, the recipe is designed to have a perfect balance of spices and sweetness so it tastes as good as it looks.
What should I do if the dough is not stiff enough?
You should gradually add more flour as necessary while kneading until the desired stiffness is achieved.
When should windows and doors be cut?
It is recommended to cut windows and doors out of the dough shapes before baking.
What is the role of cream of tartar in the royal icing?
A pinch of cream of tartar helps stabilize the egg whites to achieve the necessary stiff peaks for the icing.
What type of molasses should be used?
The recipe calls for 3/4 cup of molasses, which provides color, flavor, and structure.
What equipment is best for making the icing?
A stand mixer fitted with a whisk attachment is recommended for whipping the royal icing effectively.
Can I use royal icing for decoration?
Yes, royal icing is perfect for both structural 'glue' and covering seams with decorative touches.
What items can I use for decorating the house?
The recipe suggests using various candies to decorate the house once the structure is assembled.
Does the dough require kneading?
Yes, you must knead the dough while gradually adding flour to ensure it reaches a stiff, workable consistency.
What is the first step in making the dough?
Combine molasses, sugar, ginger, and cinnamon in a large saucepan and heat on medium until the mixture boils.
Is this a good recipe for holiday family activities?
Yes, this recipe is specifically noted for being a great experience for holiday traditions and creative baking fun with family.