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Gingerbread House Dough & Icing

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“Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.”
1 House

Ingredients Nutrition


  1. Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
  2. Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
  3. Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
  4. Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
  5. Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
  6. Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.

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