Gingerbread Recipe

To assemble the box pieces: 1. To assemble the gingerbread boxes, place the stiff white Royal Icing in a pastry bag fitted with a round tip that has a 3/8-inch opening. Arrange baked pieces on a counter or work surface so that when the icing has been added, the boxes can be easily assembled. 2. For each box, place the larger 3.5” square, smooth side up, on the counter or work surface. Lay a smaller 3” side piece, smooth side down, on each of the four sides of the base. Pipe white Royal Icing along the sides and lower edges of each of the side pieces. Pipe the white Royal Icing along each edge of the base. Bring the two adjacent sides of the box up so that the corners meet and the lower edge is sitting on the base of the box. Hold the sides in place for 30 seconds or until they will stand upright on their own. 3. Bring up the remaining two sides to complete the box. Hold the sides in place until the box can support itself (about 1 to 2 minutes). Pipe additional Royal Icing on the top and corners of each box as desired. Support them by using drinking glasses or similar object to hold them upright until completely dry, about 3 hours. 4. Decorate the 3.5” lid as desired and allow to dry.

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 7

    cups all-pourpose flour

  • 1

    tsp baking soda

  • 1/2

    tsp baking powder

  • 1

    cup of unsalted butter

  • 1

    cup brown sugar

  • 4

    stp ground ginger

  • 3

    tsp ground cinnamon

  • 2-1/2

    tsp ground allspice

  • 1-1/2

    tsp salt

  • 2

    eggs

  • 1

    cup molasses (preferably unsulphured)

Directions

Sift flour, baking soda and baking powder in a bowl. In a mixer cream together butter, sugar until light and fluffy. Blend in spices and salt. Add eggs and molasses. Pour in flour mixture and mix on low speed setting until dough forms and comes together. Divide dough in thirds and roll each piece to a 1/8 thickness between 2 pieces of parchment paper. Chill on cookie sheet for 45 minutes. Heat oven to 350F, remove dough from refrigerator, cut desired shapes. Bake until crisp, 8-10 minutes. Cool on wire racks.

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