I have a question though – my gingerbread turned out SUPER dark compared to your pics. Here’s my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. Set aside. Your THICK royal icing is now ready to be thinned down to the consistency you desire. I have a gingerbread house pattern that you can use to make your own gingerbread houses. And maybe you’re the same? This was a great recipe and easy to make, though I did not add quite as much flour as it was crumbly. I used the recipe just as is for the “cement”. According to my calculator, the amount should be 5 cups. shortening is really expensive, but margarine is not. Grease an 8 x 8-inch cake pan. I honestly have not made a lot of gingerbread houses but I feel like I could do some legit complicated designs based on what I have learned with this gingerbread house recipe and making a couple of practice ones. And even though they make a beautiful Christmas decoration, don’t forget to eat all your hard work!! Make them ahead of time and all they have to do is decorate . Just go by the recipe card. This recipe doesn’t spread but it does puff a tiny bit. hi can i store the leftover dough on room temperature ? What should I do? Could i keep it in a piping bag or something to keep it soft or would it separate or get hard? I’ll definitely up the cinnammon :p. This recipe is for a sturdy gingerbread house, if you make the dough softer it could potentially collapse The crunchy texture is normal. It’s also the glue adhering any candies to the walls and roof. The most successful way to roll out this gingerbread cookie dough is between two sheets of parchment paper. I prepared the dough, rolled it out on the parchment paper in the baking trays and kept it in the fridge till next day, then took the trays out of the fridge one by one, cut the shapes and bake. If they aren’t completely melted then you can do another minute but don’t leave them in too long or they will burn. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Happy Holidays!! But I mixed in a little water to thin it out as needed for decorating the cookie cut outs. Thank you so much for responding with that extra clarification. You might be surprised to find out that the gingerbread that is used to make those amazing houses are made with something called “construction gingerbread” meaning it’s not meant to be eaten and is really only for building. Dried super hard! I’ve never made a real gingerbread house until today. After sitting out for a few days, it becomes soft, but still very tasty. Heat oven to 350 degrees. Just curious Liz. I used light corn syrup bc I didn’t want it too dark, came out quite nice! What are the rough measurements of the pieces of your template? If you’ve ever tried to put together a gingerbread house, you know it can be a bit challenging! Keep an eye on the color, if you feel like they are getting too dark, you can take them out sooner. I just need to make a small house for the top of a 6” cake; can this recipe be halved? We used this recipe to build a gingerbread house that was over twelve feet tall! Now attach the other sidewall. Also, did you use cooking molasses or fancy molasses in the recipe? Then you can put on the back piece. It was just grandmas unsulphered molassas. Set aside. I baked 40 minutes total (35+5 for the windows). Also, instructions to thin the royal icing would be handy in one spot as well. Step 2 – Melt the vegetable shortening in the microwave or on the stove until it’s just barely melted. Thanks! Mine almost looks like a dark chocolate cookie! As for the taste, I found it most unpleasant. This recipe CAN be eaten? Are they a necessity and is there anything we can do? I followed the directions to a t, used the attached house template, and measured the 1/4″ heighth of the rolled out dough at many points and was not able to get three houses out of one batch. No need to wrap them. It was very successful, which I’m grateful for because the last time I attempted this, my pieces basically melted. Step 3 – Attach the sidewall and place it on a flat surface. Made with both shortening and butter, crusting buttercream “sets” and doesn’t stay sticky– it’s ideal for decorating gourmet cakes, cookies, and gingerbread houses. Thanks so much for sharing this:-D. Merry Christmas to you and your family Liz! That is why I weigh everything! if so how many days? There are so many beautiful (and SIMPLE) decorated gingerbread houses out there. So I know this is basic stuff but if you could clarify the molasses and shortening measuring so I can make sure I’m doing it correctly with the correct tools. I’m baking challenged and don’t have a scale (maybe Santa will get me one). For the Dough: Trim a sheet of parchment paper to fit the interior of a half sheet pan. Just don’t cut through your silicone mat! Ginger, and ginger baked goods, have been around forever. However they baked really dark @ 300 for 55 minutes. We are trying to make a larger house this year and I want to make some ahead of time. They can also be frozen for up to 3 months, thaw at room temperature before using. I want to make a ginger bread house but have no scales. If you want to add a brick texture, now is the time to press it into your dough, BEFORE you cut. Hi I know you have already said that we can make the dough early and keep. lucky for you it’s SUPER easy! There was a slight spread to the edges, so I immediately used an X-acto knife to straighten. I had to make a huge house so i tripled the recipe and it worked so beautifully! I remember watching one of those cooking shows and a judge commented that someone used the dry measuring cup for wet ingredients (or vice versa) and really blew my mind. We tried the recipe 2 different ways but the smooth ball won’t seem to form and we don’t have paddle bits. Do you weigh all your ingredients when baking cakes as well? King Arthur Flour website has a section you can print that gives the weights over everything and you can print it. Use a pizza cutter or small knife. The google amount isn’t correct either. I do not have a scale to measure the dry ingredients. 0 0. And the windows so pretty! Can I make the dough a few days ahead of rolling and cutting? Chilling the dough is imperative– otherwise the house pieces will lose shape and constructing will be impossible. Re-roll the scraps so you have enough dough for the entire house. Can I replace 1/2 the molasses with dark corn syrup? In this special FREE series, I reveal my most powerful SECRETS to great baking. Good for you! Ingredients. This just makes cutting out the templates a little easier and helps them to hold their shape. I know it’s fluid ounces but is this recipe done with pouring out the molasses and weighing it? I added a crushed peppermint steeple on top (ice cream cone) and it became a cute little church (and I am not religious but it was still cute). I can see where it makes more sense and will be much more accurate. My granddaughter gluten intolerant. Thanks! I have been planning on making a gingerbread house for some time now. Super pretty gingerbread cookie windows! If you want more gingerbread house ideas check out my 25 best gingerbread house ideas post. Will the cookies stay crispy if I bake them several days in advance of construction? I only used 1 piping tip for the entire house: Don’t forget to chow down on your beautiful creation if you’re in the mood for eating it. Everything can be prepared in advance, see my make ahead tip after the recipe instructions. 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