Gingerbread Recipe For Gingerbread House Making

 

Last year I bought a gingerbread house cookie cutter set. The recipe on the back of the package worked well. I used the same recipe this time. 

I made a triple batch and it was the perfect amount. We made 5 houses and had a few spare parts. If we hadn't needed our spare parts we could've made 6 houses.

Gingerbread Triple Batch

1 1/2 cups Butter, room temperature  

1 cup Sugar 

1 cup Molasses

1 TBS. Ground Cinnamon

1 TBS. Ground Ginger

1 TBS. Baking Soda

3 Egg Yolks

1 TBS. Vanilla Flavoring 

3/4 Salt

6 cups Flour

Place sugar, molasses, cinnamon, and ginger in large sauce pot over medium low heat. Bring to a boil, stirring frequently. 

Remove from heat. 

Stir in baking soda. 

Stir in butter one tablespoon at a time, sitting well after each addition. (Room temperature butter is really helpful for this step.)

Add egg yolks, vanilla, and salt, stirring to combine.

Add flour, a cupful at a time, stirring to combine. 

Turn dough out onto a lightly floured surface and knead until dough comes together and is no longer sticky, adding flour a tablespoon at a time of necessary. 

Place dough in refrigerator for 2 hours or until thoroughly chilled. 

Divide dough into 6 sections. Working with one section at a time, to each section to 1/8 inch thickness. Cut out cookie and house pieces. Place on cookie sheet. 

Bake at 325°F. for 12-18 minutes or until edges are lightly brown. 

Remove from oven. 

Cool on cooling racks. 

Once cool assemble with royal icing.

Royal Icing (AKA Construction Glue)

3 Egg Whites

3 1/2 - 4 cups Powdered Sugar 

Beat with whisk to form thick icing. Spoon into plastic bags. Snip a small hole in the corner of each plastic bag to make a piping bag.