The **New York Times**' iconic Gingerbread House recipe has been delighting families during the holiday season for years, blending the art of baking with the joy of creativity. This cherished tradition invites you to bring your own twist to the classic gingerbread house, while indulging in a fun kitchen experience with loved ones.
The **NYT**'s recipe, first published in 1999, was created by former food editor, Lois Elie, and has since become a beloved part of many families' holiday traditions. This comprehensive guide will walk you through the process, ensuring you recreate with confidence and precision the **New York Times**' renowned Gingerbread House.
Ingredients and Tools
Before you embark on your gingerbread house adventure, ensure you have all necessary ingredients and tools. The **NYT** recipe yields four 11x5-inch houses, requiring:
- 5 cups all-purpose flour
- 1½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¾ cup unsalted butter, softened
- 1½ cups packed light brown sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 5 tablespoons honey
- 1¼ cups blackstrap molasses
Unique Tools
In addition to standard baking equipment, you'll need specific tools for this project:
- Gingerbread house templates (find **NYT**-approved templates online)
- Rolling pin
- Parchment paper
- Baking sheets
- Pastry brush
- Royal icing or purchased tubing frosting for assembly
- Candy and small toys for decoration
Preparation and Baking
Begin by preparing your dough. In a large bowl, whisk together flour, baking soda, and spices. In another bowl, cream butter and brown sugar until light and fluffy, add eggs, one at a time. Stir in molasses and honey, then gradually add flour mixture.
Wrap dough in plastic wrap and refrigerate for up to 3 days, or freeze for up to 1 month. When ready, preheat oven to 350°F. On a lightly floured surface, roll dough to ⅛-inch thickness, cut out templates, and place shapes on parchment-lined baking sheets. Bake 10 to 15 minutes, until firm and lightly golden.
Assembly
Once baked and cooled, use royal icing to attach house pieces, leaving spaces for the roof. Allow to dry completely before decorating. For the roof, pipe a border of icing onto the top of two long sides of the house, and attach the roof pieces, holding them in place until set.
Use remaining icing to create designs, patterns, and shapes on your house. Add candy and small toys for added charm. Allow everything to dry completely before serving and enjoying your **New York Times** Gingerbread House.
The **New York Times**' Gingerbread House recipe provides a rich platform to create lasting memories with family and friends. So, gather your loved ones, adorn your aprons, and embark on a gingerbread adventure that captivates the joy of the holidays. Happy building, and happy holidays!