One of our editors, Chelsey Mass, is creating new traditions this year with her little family. Making a gingerbread house with her sweet Charlie. Today we are sharing the fun they had making a darling A -Frame Gingerbread house. It seriously looks too good to eat…sharing the details below..including the recipe for the gingerbread to make the main house frame.
Gather up your kiddos and plan a fun afternoon for the holidays making a new tradition…gingerbread houses.
Chelsey explains…keep in mind we asked our toddler to help throughout the process, obviously we didn’t give her free reign. She helped roll out dough, mix the frosting, add the green frosting to the sugar cones, add the frosting to the roof, while we were putting the chocolate disks on. Her absolute favorite part was sprinkling the entire gingerbread with clear sprinkles for “snow”
We also drew our house out ahead of time on a piece of paper, the triangle piece and the roof piece. This helped when it came time to cut out. Roll your gingerbread dough on a piece of parchment paper or silicon baking mat, doing this will help keep all your pieces straight when they bake, instead of attempting to transfer them from counter to cookie sheet.
4 teaspoons ground cinnamon
Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
Roll out dough and cut into desired shapes (roll your dough 1/8″ thick – the thicker the better, if you roll too thin you run the risk of your ginerbread breaking) , working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
royal icing recipe: (aka edible glue)
4 egg white
1 tsp of cream of tarter
4 cups powdered sugar
Vanilla optional (keep in mind you wont be eating this so omit this step if you want pure white frosting)
Beat egg whites & cream of tarter until foamy. Hand mixer works best. Add powdered sugar to mixture, if you want thicker frosting add more powdered sugar, for thinner, add water.