Construction Gingerbread for Gingerbread Houses

Clear, easy-to-follow instructions for the making and construction of your perfect Christmas gingerbread house. Have fun!

Photo by Chantal D.
Adapted from kingarthurflour.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kingarthurflour.com

Ingredients

  • DOUGH:

  • 3/4 cup 3/4

    cup buttermilk

  • 6 tablespoons 6

    tablespoons butter

  • 1 cup 1

    cup brown sugar

  • 1/2 cup 1/2

    cup molasses

  • 1 large 1

    large egg

  • 5 cups 5

    cups King Arthur Unbleached All-Purpose Flour

  • 1 teaspoon 1

    teaspoon baking soda

  • 1 teaspoon 1

    teaspoon ground ginger

  • 1 teaspoon 1

    teaspoon ground cinnamon

  • 1/2 teaspoon 1/2

    teaspoon salt

  • CONSTRUCTION ICING:

  • 3 large 3

    large egg whites*

  • 1/2 teaspoon 1/2

    teaspoon cream of tartar

  • 4 cups 4

    cups (1 pound) unsifted confectioners' sugar

  • Food coloring, optional

  • Peppermint oil, lemon extract, vanilla extract, or the flavor of your choice, optional, to taste

  • Or substitute 1/4 cup meringue powder combined with 1/2 cup cold water.

Directions

DOUGH: In a large saucepan, heat the buttermilk and butter until the butter is just melted; remove from the heat. Add the brown sugar and molasses, then beat in the egg. Whisk the baking soda, spices, and salt with 1 cup of the flour. Add this to the wet mixture and mix until incorporated. Add flour 1 cup at a time until you have a smooth, stiff dough. It should be stiff enough to be flexible, and neither crumbly nor sticky. Divide the dough in half, flatten each half, and wrap in plastic. Refrigerate for at least 1 hour. Preheat the oven to 350°F. Using a quarter of the dough at a time (return the unused portion to the refrigerator), roll the dough 1/4-inch thick on a piece of parchment. Cut your construction pieces as needed, pulling away the scraps to be re-rolled. Transfer the dough, parchment and all, to a baking sheet. Bake the dough for 15 to 18 minutes, until set and very lightly browned at the edges. Remove from the oven and trim any rough edges while the pieces are still warm. Cool completely before using for construction. To make the royal icing: In a large bowl, whip the egg whites with the cream of tartar until foamy. Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it'll be and the faster it'll harden up. Cover the bowl of icing, taking out only as much as you'll need immediately. The easiest way to store the icing for long periods of time is in a plastic pastry bag, or zip-top food storage bag.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: