Share This RecipeUse the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Gingerbread House Cookie Dough and Royal Icing
Gingerbread houses are one of the most charming (and delicious) traditions of the holidays. This recipe below makes enough dough for a medium size house. Have fun!
Write a review
- 1 cup Butter, softened
- 1 cup Brown Sugar
- 1 1⁄3 cups Molasses
- 4 Eggs
- 8 cups All Purpose Flour, divided
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 tsp. Ground Allspice
- 1 tsp. Ground Cloves
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- - ROYAL ICING
- 2 lbs. Confectioners' (Powdered ) Sugar
- 1 tsp. Cream of Tartar
- 6 Extra Large Egg Whites
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter and brown sugar until smooth.
- Stir in the molasses and eggs.
- Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon and ginger then beat into the molasses mixture.
- Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces.
- On a well floured surface, roll out dough to 1/8" to 1/4" thickness.
- Cut into desired shapes.
- Place pieces 1" apart onto parchment lined cookie sheets.
- Refrigerate for 15 minutes.
- Bake for 10 to 12 minutes in the preheated oven.
- Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar.
- Using an electric mixer on high speed, blend in egg whites beating for about 5 minutes, or until mixture is thick and stiff.
- Keep covered with a moist cloth and plastic wrap until ready to decorate.
- Mixture can be covered tightly and refrigerated but must be re-beaten when re-used.
Nino Salvaggio http://www.ninosalvaggio.com/