Gingerbread houses have long been a beloved tradition during the holidays, and now you can create this delicious, festive treat at home with your little ones! Baking with kids is not only fun but also a great opportunity to teach them about measurements, patience, and the joy of creation in the kitchen. With this easy gingerbread house recipe, you'll have a wonderfulbonding experience while creating edible art together.
Before we dive into the recipe, let's talk about the gingerbread dough. Unlike traditional gingerbread cookies, gingerbread house recipes create thicker, sturdy pieces that can hold together and support the weight of candies and frosting. The dough is usually made with molasses, providing a rich, spicy flavor that's uniquely gingerbread. Now, let's get started!
Easy Gingerbread House Recipe
The key to a successful gingerbread house is a tried-and-true recipe and well-planned construction. This recipe yields about five square gingerbread pieces (four walls, one roof in two parts) and one door. You'll need a gingerbread house template to guide you in cutting the dough and assembling the house.
Before you begin, be sure to adjust your oven rack to the lower third of your oven and preheat it to 350°F (175°C). Grease your baking sheets or line them with parchment paper. Make sure you have a large enough workspace for rolling out the dough and plenty of counter space for assembly. Now grab your aprons, and let's get baking!
Ingredients
The ingredients list is quite simple: flour, baking soda, salt, ground ginger, cinnamon, molasses, and butter. Eggs and brown sugar serve as binders and sweeteners. You'll also need royal icing for "gluing" the house together and frosting for decoration.
Dry ingredients: All-purpose flour, baking soda, salt, ground ginger, and cinnamon.
Wet ingredients: Unsalted butter, light brown sugar, molasses, eggs.
For royal icing: Powdered sugar, meringue powder, and water.
Preparation
In a large bowl, stir together the dry ingredients – flour, baking soda, salt, ginger, and cinnamon. Set aside. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the molasses and mix well.
Beat in the eggs one at a time, then gradually add the dry ingredients to the wet, mixing just until combined. The dough may be slightly sticky, but that's okay. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
Rolling and Cutting the Dough
Remove one dough portion from the refrigerator and let it soften for 10-15 minutes. On a lightly floured surface, roll the dough to about ⅛ inch (3 mm) thick, keeping the edges as even as possible. Place your gingerbread house template on the rolled dough and cut around the pieces with a sharp kitchen knife or pizza cutter.
Transfer the cut pieces to a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. Gently gather the scraps, re-roll, and cut additional pieces until you have the desired number of walls and roof pieces. Repeat with the remaining dough portion. Chill the cut dough pieces for 15-30 minutes before baking.
Baking the Gingerbread Pieces
Bake the chilled gingerbread pieces for 12-14 minutes or until the edges are lightly golden. Allow the pieces to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, you're ready to assemble your gingerbread house!
To ensure a sturdy house, allow the icing to dry completely before adding any additional candies or decorations. This might take several hours or even overnight. Be patient, and soon your wonderful gingerbread masterpiece will be ready to enjoy – or at least take a few photos with before you indulge!
Baking with kids can be a messy but magical experience. Don't be afraid to experiment with different designs, colors, and embellishments. There's no wrong way to have fun and create lasting memories in the kitchen. Happy baking, and happy holidays from our family to yours!