Searching for gingerbread inspiration?  The following resources bring an abundance of gingerbread ideas including a house template, dough and icing recipes, decorating ideas and how-to tips. 

 

GREAT BOOKS TO REFERENCE FOR GINGERBREAD HOUSE CREATION

 

 

RECIPES

GINGERBREAD DOUGH*

This recipe makes enough dough for a basic house.  A heavy-duty mixer will ease the dough-making process. 

 

CREAM UNTIL LIGHT AND FLUFFY

2 sticks (1 cup or 230 g) butter

¾ cup (100 g) firmly packed brown sugar

ADD AND BLEND ON LOW SPEED

¾ cup (250 g) molasses

SIFT, ADD, AND BLEND UNTIL ALL THE FLOUR IS ABSORBED:

5 ¼ cups (630 g) all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

½ teaspoon ground cloves

1 teaspoon salt

                Add and blend:

¾ cup (177 ml) cold water

Spread the dough out on a sheet pan, cover it tightly with plastic wrap, and refrigerate it until you’re ready to roll it out (ideally overnight; three hours minimum).  It should keep well in the refrigerator for approximately three days.

WHEN READY TO BAKE:

1. Line large baking sheets with parchment paper.
2. Roll dough 1/4″ thick and cut according to your template.
3. Bake at 325 F until firm but not too dark around the edges, about 12-15 minutes.
4. Cool completely before assembling your house.

 

Tip

Softening your butter by getting it to room temperature before beginning the creaming process will  give you a helpful head start – especially if you’re kneading by hand.

 

ROYAL ICING*

You should have enough icing to construct and decorate your basic house with this recipe.  However, because the icing will eventually dry out, you might make just half the recipe for constructing your house, then whip up the second half when you’re ready to decorate.

 

5 ¼ cups (630 g) confectioners’ sugar

1 tablespoon and 1 ½ teaspoons cream of tartar

½ cup egg whites (120 ml)

Sift the sugar after measuring it.  Add the egg whites and cream of tartar to the sugar mixture.  Combine the ingredients with a hand mixer on low speed, then beat them on high for two to five minutes, until they’re snow-white and fluffy.

Keep you icing bowl covered with a damp towel to retain moisture; the mixture crusts quickly when it’s exposed to air.

Tip

Royal icing is hands down the best choice for assembling and decorating gingerbread houses.  Most other icings contain shortening or butter that will eventually soak into the gingerbread and could cause your house to soften and collapse.

*Gingerbread dough and royal icing recipes from Making Great Gingerbread Houses by Aaron Morgan and Paige Gilchrist

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Click Here for Kohler Foundation's Gingerbread Pinterest Board

 

Past Entries for More Inspiration