INGREDIENTS
3/4 c.
(1 1/2 sticks) butter, softened
3/4 c.
packed brown sugar
2/3 c.
molasses
1
large egg
1 tsp.
pure vanilla extract
3 1/4 c.
all-purpose flour
1 tbsp.
ground ginger
1 tsp.
baking soda
1 tsp.
ground cinnamon
1/2 tsp.
ground cloves
1/2 tsp.
kosher salt
1/4 tsp.
ground nutmeg
Sugar Cookie Icing, for decorating
Sprinkles, for decorating
DIRECTIONS
- In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
- In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
- Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.
- Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men and transfer to baking sheets.
- Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.
DAY ONE: Make the dough and refrigerate it; prepare your cardboard plan.
ReplyDeleteDAY TWO: Cut the gingerbread into shapes of walls / roof and bake; allow gingerbread to cool for 24 hours.
DAY THREE: Assemble the house; allow icing that holds walls together to dry for 24 hours.
DAY FOUR: Decorate.
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Download the plan here. (click link for PDF)
MAKE THE DOUGH
Note: while this dough is technically edible, it’s more of a structural gingerbread. It has no leavening and is very dense and very hard. The spices add scent and color, so feel free to add more if you wish.
Ingredients
2 cups light corn syrup (or dark corn syrup for a darker house)
1 1/2 cups firmly packed light brown sugar (or dark brown sugar for a darker house)
1 1/4 cups margarine
9 cups all-purpose flour
1/2 t salt
2 T cinnamon
2 T ginger
2 t cloves
In a microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely. Stir until smooth.
In a large bowl, combine flour, spices and salt. Add syrup-sugar-margarine mixture.
Wrap the dough in plastic and let it rest at least 30 minutes at room temperature. It can also be put into the refrigerator a day or two, or until you’re ready to cut out and bake the pieces.
PREPARE CARDBOARD PATTERN
Print out the plans and transfer the shapes onto cardstock or cardboard. Cut out the shapes of the walls, roof and chimney.
MAKE AND BAKE THE HOUSE
Heat the oven to 350 degrees.
Roll out the dough 1/4-inch thick onto a sheet of parchment to fit your baking pans or sheets. A consistent thickness to the dough will make assembly easier and the finished house look better. Tip: Use rolling pin rings if you have them.
Dust the cardboard patterns with flour and place them on the rolled-out dough. Cut the pieces. Use the leftover dough for stepping stones, trees, etc.
Try to group similar sized pieces on the same sheet. Due to its size, the roof will need its own baking sheet.
About 10 minutes into the total baking time of 12-15 minutes (small pieces will need less, larger pieces will need more), remove baking sheets from oven and lay the pattern pieces on top of the gingerbread and trim the edges (be careful, it will be hot). Even though there is no leavening, the dough will expand and the edges of the pieces will have spread a bit. Return to oven for an additional 5-8 minutes.
Allow gingerbread 24 hours to cool before assembling the house.