Gingerbread House Cookie Dough and Royal Icing

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Gingerbread House Cookie Dough and Royal Icing
Serves 1
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!
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  1. 1 cup Butter, softened
  2. 1 cup Brown Sugar
  3. 1 1⁄3 cups Molasses
  4. 4 Eggs
  5. 8 cups All Purpose Flour, divided
  6. 1 tsp. Baking Soda
  7. 1 tsp. Salt
  8. 1 tsp. Ground Allspice
  9. 1 tsp. Ground Cloves
  10. 1 tsp. Ground Cinnamon
  11. 1 tsp. Ground Ginger
  13. 2 lbs. Confectioners' (Powdered ) Sugar
  14. 1 tsp. Cream of Tartar
  15. 6 Extra Large Egg Whites
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together the butter and brown sugar until smooth.
  3. Stir in the molasses and eggs.
  4. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon and ginger then beat into the molasses mixture.
  5. Gradually stir in the remaining flour by hand to form a stiff dough.
  6. Divide dough into 2 pieces.
  7. On a well floured surface, roll out dough to 1/8" to 1/4" thickness.
  8. Cut into desired shapes.
  9. Place pieces 1" apart onto parchment lined cookie sheets.
  10. Refrigerate for 15 minutes.
  11. Bake for 10 to 12 minutes in the preheated oven.
  12. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  1. In a medium bowl, sift together confectioners' sugar and cream of tartar.
  2. Using an electric mixer on high speed, blend in egg whites beating for about 5 minutes, or until mixture is thick and stiff.
  3. Keep covered with a moist cloth and plastic wrap until ready to decorate.
  4. Mixture can be covered tightly and refrigerated but must be re-beaten when re-used.
Nino Salvaggio