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
- 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
- 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.
- 1 lb confectioners’ sugar 1 lb box
- 4 tablespoon meringue powder or powdered egg white
- In a bowl combine sugar and meringue powder and ¼ cup water. Beat on low speed (adding more water as needed), scraping down sides of bowl, to stiff peaks, about 5 min. (If not using immediately, store in an airtight container up to 3 days). Stir before using.
Recipe and Food Styling Tara Bench
Photography Ellie Miller
Prop Styling Renata Chaplynsky
Festive Christmas Recipes
- Chocolate Snowman Cookies
- Honey Cinnamon Cut Out Cookies | Tara Teaspoon
- Baked Sweet Potato Cubes With Cinnamon Meringue
- Classic Iced Oatmeal Cookies
- Maple Caramel Pie with Hazelnuts
- Blossom Cookies with Cashew Butter and Chai Spice (Chai Cookies)
- Classic Peanut Butter Blossom Cookies
- Delicious Sides To Go With Ham Dinner