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    TaraTeaspoon » Recipes » Christmas Cookies

    This page contains affiliate and sponsored links. See my full disclosure.

    Gingerbread House Façades

    Published: Dec 12, 2014 · Updated: Aug 14, 2022 by Tara Teaspoon

    Jump to Recipe Pin Recipe
    Pinterest image for Gingerbread House Façades with text
    Gingerbread House Façades

    When I build a holiday gingerbread house, I’m always a tiny bit sad to have only one to decorate. I also dislike waiting for the frosting-glue to dry. Soooo impatient!

    I’m solving problems all over the place: Just make the front!
    These cute houses are perfect for little hands to decorate, or big-person creativity! How cute would these look lined up on a mantle?

    Create your own shape or use the template below. (Print it out so it’s about 4-by-5-inches)

    • Decorated Gingerbread House Facade
    • Gingerbread House Facade decorated with green and red candies
    • Gingerbread House Facade decorated with white icing
    • Gingerbread House Facades decorated with green and red candies
    • Gingerbread House Facades decorated with green and red candies

    📖 Recipe

    Gingerbread House Facades decorated with green and red candies

    Gingerbread House Façades

    Tara Teaspoon
    Have just as much fun decorating the fronts of these individual cookies as a whole house. Easier to eat for sure!
    5 from 3 votes
    Print Recipe Pin Recipe
    Work Time 1 hour hr 15 minutes mins
    Cook Time 9 minutes mins
    Total Time 2 hours hrs 35 minutes mins
    Course Dessert
    Servings 8 to 10 house façades

    Ingredients
      

    • 3 cups all-purpose flour (plus more for work surface)
    • 2 teaspoon ground ginger
    • 2 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground pepper
    • ½ cup unsalted butter (softened)
    • ½ cup packed light brown sugar
    • 1 large egg
    • ½ cup unsulfured molasses
    • 1 Gingerbread House Façade template (see below)
    • 1 cup Royal Icing (recipe graphic below)
    • 4 to 5 oz assorted candy

    Instructions
     

    • In a bowl, whisk together flour, ginger, cinnamon, salt, baking soda, baking powder, cloves and pepper; set aside.
    • In a large bowl, beat together butter and sugar until light, about 2 min. Beat in egg and molasses until combined. Add flour mixture; beat until a dough forms. Halve dough, wrap in plastic wrap, flatten into disks and chill until firm, about 45 min.
    • Heat oven to 350ºF and place rack in center. Line two baking sheets with parchment. On a floured work surface, using a floured rolling pin, roll out dough to ⅛-inch thickness. Using template and a small knife, cut out houses and transfer to prepared sheets. Bake until set, 7 to 9 min. Transfer sheets to wire racks and let cool 2 min. Transfer cookies to racks and let cool completely.
    • Transfer 1 cup icing to a decorating bag fitted with a small plain tip (tip #3). Secure end of bag with a rubber band, squeezing out air. Decorate façades with icing and candy.

    Notes

    A great idea for a mantle display!

    Nutrition

    Calories: 526kcalCarbohydrates: 91gProtein: 6gFat: 16gSaturated Fat: 10gCholesterol: 53mgSodium: 246mgPotassium: 404mgFiber: 2gSugar: 53gVitamin A: 416IUCalcium: 95mgIron: 4mg
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    royal icing in a piping bag
    Print

    Royal Icing

    This is my go-to royal icing recipe! It's a meringue-based decorating icing that dries shiny and hard for perfect cookies. I use meringue powder.
    Course Baking, Dessert
    Cuisine American
    Keyword royal icing
    Prep Time 20 minutes minutes
    Total Time 20 minutes minutes
    Servings 20 Makes about 2 ½ cups
    Calories 91kcal
    Author Tara Teaspoon

    Ingredients

    • 1 pound (about 4 cups) confectioners' sugar
    • 4 tablespoons meringue powder (or powdered egg whites)
    • ¼ cup water

    Instructions

    • In a bowl, combine confectioners' sugar and meringue powder and ¼ cup water.
    • Beat on low speed until soft or stiff peaks form (depending on the consistency you want), about 5 min. Scrape down the sides of the bowl regularly.
    • Add more water near the end to adjust the consistency for flooding versus piping.

    Notes

    Storage: If not using immediately, store in an airtight container for up to 3 days.
    This type of icing dries out quickly (and if it dries out in your piping tip it's a mess to clean up), so cover your piping tips with plastic wrap or a damp paper towel even if you are setting them aside for just a few minutes.
    Keep containers of royal icing covered tightly as well.

    Nutrition

    Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 11mg | Potassium: 9mg | Sugar: 22g | Calcium: 1mg | Iron: 1mg

    Recipe and Food Styling Tara Bench
    Photography Ellie Miller
    Prop Styling Renata Chaplynsky

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Mary Bench says

      May 05, 2019 at 9:56 pm

      These are so fun! Must try them.

      Reply
    2. Marie says

      July 23, 2020 at 7:08 pm

      I love your idea of only decorating the front of the house! Cuts out so much of the mess and drying time. Genius! I can see my festive gingerbread mantle already!

      Reply
      • Tara says

        July 23, 2020 at 9:39 pm

        Awesome! I love the idea of putting them on the mantle!

        Reply
    3. Lori says

      December 03, 2022 at 10:26 pm

      Have you ever tried gluten free gingerbread cookies? What flour do you use?

      Reply
      • Tara Teaspoon says

        December 05, 2022 at 4:19 pm

        I haven't made these gluten free but they should be great. I always use Cup4Cup brand GF flour.

        Reply
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    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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