How to Make a Classic Gingerbread House - BettyCrocker.com

Updated at: Thu, 17 Aug 2023 09:01:51 GMT

Step 1

Gather your supplies and equipment

Step 2

Make the dough

Step 3

Roll, cut out and bake the walls and roof

Step 4

Make the icing

Step 5

Stand mixer or electric hand mixer

Step 6

Decorator bag and small round tip (check your craft store or substitute a resealable plastic bag with one of the corners snipped off)

Step 7

Dough will roll out better after a rest of at least 2 hours, so do this step ahead if possible.

Step 8

1. In large bowl, mix flour, baking soda, ginger, allspice, cinnamon, cloves and salt. In bowl of a 5-quart (or larger) electric stand mixer fitted with paddle attachment, beat shortening and brown sugar on medium speed, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in molasses and 1 1/8 cups cold water until mixed well. On low speed, beat in one-fourth of the flour mixture until mixed well, repeating in one-fourth amounts of flour mixture, beating well after each addition, until mixture forms into a ball. Scrape side of bowl occasionally. Divide dough into 4 equal portions; shape into round disks and wrap in plastic wrap. Refrigerate at least 2 hours or up to overnight.

Step 9

EXPERT TIP We tested this recipe with a 5-quart electric stand mixer. A combination of an electric hand mixer and mixing by hand may also be used. Since all mixers vary, you’ll want to be sure the mixer’s motor can handle it; the beating and mixing time may take a little longer. Depending on your style of stand mixer, you may also need to mix the last amounts of flour by hand if you notice that the motor seems to be working too hard.

Step 10

1. Heat oven to 375°F. On lightly floured 16x12-inch piece of cooking parchment paper, roll one dough disk 1/4-inch thick, into 12x9-inch rectangle. Place two side-wall pattern pieces on dough, at least 1/2-inch apart. (See photo below.) Cut around pattern pieces with pizza cutter or sharp knife. Remove pattern pieces; remove dough scraps, and reserve for rerolling. Transfer dough cutouts and parchment to large cookie sheet.

Step 11

EXPERT TIP Typically, we consider parchment paper a nice-to-have, rather than need-to-have, but not in this recipe. Parchment makes it easier to roll and transfer pieces between the counter, cookie sheet and cooling rack. When rolling out gingerbread dough, we recommend attaching one end of the parchment paper to end of countertop with tape. Tape remaining end to top of countertop. This will help reduce the amount of slipping during rolling. You can also place heavy objects on corners of parchment paper.

Step 12

2. Bake cutouts 10 to 13 minutes or until firm in center; remove from oven. With cutouts on pan, carefully replace pattern pieces on top of baked dough cutouts, and trim around edges; discard any trimmings, and remove pattern pieces. (Pan and dough will be hot.) Return cutouts to oven 4 to 6 minutes longer or until dry and lightly browned. Transfer parchment with cutouts to rack to cool completely.

Step 13

3. Allow cookie sheet to cool completely before moving onto next pieces, or use another large cookie sheet if you have more than one. Working one piece at a time, repeat process with remaining dough, rolling, cutting and baking front wall, back wall and roof pattern pieces on cooking parchment paper until all six pieces are done.

Step 14

EXPERT TIP It’s important to allow cookie sheets to cool in between batches but that doesn’t mean you can’t speed it up. Here’s our favorite trick Allow sheet to cool to room temperature (this will help you avoid warping your pan), then run pan under cold water, dry it and you’re ready for the next batch.

Step 15

4. To make door and stained-glass window, with front wall still on parchment paper, replace front wall pattern piece (with door and window cut out). Carefully cut small door opening from front wall and remove cutout; set aside for later. Using a 1 1/2-inch circle cutter, cut small opening for window near top of front wall; remove cutout and any crumbs, and discard. In small resealable food-storage plastic bag, place two clear hard fruit candies, and seal. Using flat side of meat mallet, gently pound to crush candies. Spoon crushed candies into opening, making sure candies touch edges of baked dough. (Do not mound candy in opening.) Carefully transfer parchment to large cookie sheet; return to oven 4 to 6 minutes or until melted. Remove from oven; cool 5 minutes on cookie sheet. Transfer parchment and baked piece to cooling rack to cool completely. Carefully remove parchment from gingerbread house pieces.

Step 16

5. On lightly floured 16x12-inch piece of cooking parchment paper, roll remaining dough 1/8-inch thick. With lightly floured 1-inch round cutter, cut at least 120 circles to make shingles from dough, and transfer to large parchment-lined cookie sheet, spacing slightly apart. If necessary, reroll scraps, and continue with cutouts. Bake 8 to 10 minutes or until firm in center; transfer parchment with cutouts to cooling rack to cool completely.

Step 17

6. On lightly floured 16x12-inch piece of cooking parchment paper, roll remaining dough scraps 1/8-inch thick. With lightly floured 2- to 3 1/4-inch and 1 1/2-inch round cookie cutters, cut out desired shapes for gingerbread men and women, trees and stepping stones. Transfer to large parchment-lined cookie sheets. Bake 8 to 10 minutes or until firm in center; transfer parchment with cutouts to cooling racks to cool completely.

Step 18

Royal icing is used to attach decorations and hold together walls and roof together. Mix up a batch using the below.

Step 19

1. In large bowl, beat royal icing with electric mixer on low speed until mixed. Change speed to high and beat 7 to 10 minutes, scraping bowl occasionally, until very stiff. If desired, add gel food color to icing to create different looks for decorating.

Step 20

2. Spoon 1 cup of the icing into small decorating bag fitted with small round tip or cut small corner off end of off a plastic food storage bag; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.

Step 21

EXPERT TIPS Royal icing dries quickly when exposed to air. Be sure to keep icing bowl covered with plastic wrap while you’re decorating. If piping tip or tip of squeeze bottle gets clogged, use a toothpick to loosen, and squeeze to remove clump.

Step 22

Decorate the House

Step 23

1. Using the photo at the beginning of this article as a guide, decorate side walls, front and back walls of house with icing and assorted decorations to make windows and wreath. Add shingles to roof pieces, attaching the round cutouts with a small amount of icing and overlapping them slightly, using photo as a guide. Let decorated gingerbread pieces stand at least 30 minutes until icing is set, before assembling the house.

Step 24

EXPERT TIP It’s much easier to decorate when walls and roof pieces are laid flat, so we recommend adding all the bells and whistles before assembly. This part is really the most fun, so get little bakers in on the action. This would be a great project to keep kiddos occupied at a cookie exchange.

Step 25

2. Uncover remaining icing and add additional icing to piping bag as needed for assembly. Cut larger tip from end of decorating bag.

Step 26

Once you’ve added your decorations and allowed time for the frosting to set, it’s time to build your house.

Step 27

1. Working with front wall piece and one side wall piece, pipe thick line of icing on one end of the side wall seam and on one of the inner edges of front wall; place pieces together, attaching the icing. Add more icing to support the seam, if necessary. Prop up walls with cans or bottles; allow to set 30 minutes. Repeat for remaining back wall and side wall pieces, attaching all sides of house; allow to set 30 minutes.

Step 28

EXPERT TIP Using something sturdy during your assembly will help ensure a successful gingerbread house. We recommend using glass bottles, cans or other heavy containers as temporary support until your icing is set. You can also use a couple of empty jars or bottles as support for the roof, leaving them inside when adding the roof pieces. The jars we used were about 6 inches tall.

Step 29

2. Carefully attach one side of the roof to the top of one side of the house using thick line of icing on top edge of side wall, top edges of front and back walls and the inside outer edges of the roof piece. Roof piece will hang slightly over the edges. Hold in place 1 to 2 minutes until icing starts to set. Use one to two jars or bottles for support underneath; allow to set 30 minutes. Repeat with remaining roof piece. Attach front door, leaving slightly propped open; allow to set 30 minutes.

Step 30

EXPERT TIP You’re almost there, so don’t rush this step. Instead, take a minute to ensure your can or bottle supports are the right height before you pipe on the Royal Icing.

Step 31

3. Using the photo at the beginning of this article as a guide, decorate outside with any remaining final touches. Lightly dust shingles with powdered sugar, if desired.

Step 32

EXPERT TIP For the perfect light and even dusting of “snow,” fill a mesh sieve with powdered sugar and hold high above your house. Then, gently shake.

Step 33

Before you shop for decorations, decide on a decorating theme like the ones below.

Step 34

Roof Pipe a scalloped pattern onto the roof for shingles and add a colorful M&M’s® candy inside each shingle. Continue the rainbow-color theme by lining the peak of the roof and eaves with a line of gumdrops.

Step 35

Windows Pipe on with frosting and add shutters made from sticks of gum, licorice or any other candy that fits.

Step 36

Roof Pipe a diamond pattern on roof for shingles and dot each “x” with a red cinnamon candy to keep to your color theme. At the roof’s peak, add a thick line of icing and decorate with round peppermint candies.

Step 37

Windows Piped on windows really pop when they’re adorned with peppermint sticks shutters.

Step 38

Landscaping Add a peppermint stick light pole anchored in a gumdrop base.

Step 39

Roof Add a thick layer of icing and top with finely shredded coconut. Along the eaves, pipe a row of icicles.

Step 40

Walls Cover walls with pretzel rods sandwiched together with thick lines of royal icing for a log cabin look.

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