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)
Gingerbread House Façades
Have just as much fun decorating the fronts of these individual cookies as a whole house. Easier to eat for sure!
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
Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.
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.
Servings 20 Makes about 2 ½ cups
Calories 91kcal
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
Festive Christmas Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
