Gingerbread House Cookies Recipes

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
• Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
• Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes. , Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.

Steps:

• Mix the shortening, sugar, ginger, cinnamon, salt and cloves in the bowl of a stand mixer fitted with the paddle attachment on medium speed until a smooth paste forms, 1 to 2 minutes. Add the egg, molasses and vinegar and mix on low until combined. Scrape down the bowl and mix, about 30 seconds more. Add about half of the flour and mix on low until combined. Add the remaining flour and mix until smooth. Turn the dough out onto a clean work surface and knead until smooth, sprinkling the work surface and dough lightly with flour if sticky. Divide the dough in half.
• Working with one half at a time, roll out the dough on a piece of parchment paper until it is 1/4 inch thick, sprinkling it with flour if it starts to get sticky. (Don't go too thin! I place 1/4-inch dowels on either side of my dough to ensure that it is evenly rolled out.) Repeat with the second portion of dough. Chill the rolled dough on baking sheets until the dough feels chilled and is slightly firm, about 1 hour in the fridge or 30 minutes in the freezer. (Alternately you can wrap both pieces of dough in plastic wrap and chill for 2 hours or overnight before rolling.)
• Preheat the oven to 350 degrees F.
• For the basic gingerbread house template, cut out the following patterns: One rectangle panel measuring 7 x 5.5 inches for the sides of the house (you will use this twice). One rectangle panel measuring 8.5 x 6 inches for the front and back roof panels side (you will use this twice). And, one piece measuring 6 inches wide at the base, 6 inches to the roof line and slanted to a peak 9 inches from the bottom for the ends of the house (you will use this twice).
• For the advanced gingerbread house mansion, make 2 more batches of dough. For the advanced gingerbread house mansion template, cut out the following patterns: One rectangle panel measuring 10 x 8.75 inches for the front and back of the house (you will use this twice). One rectangle panel measuring 11 x 6.5 inches for the front and back roof panels (you will use this twice). And, one piece measuring 9 inches wide at the base, 9 inches to the roof line and slanted to a peak 12 inches from the bottom for the ends and center support of the house (you will use this three times).
• Plus, one piece measuring 2 inches wide, 2 inches to the low slant line and 3.25 inches to the high slant line for the sides of the chimney (you will use this twice). One small rectangle panel measuring 2 x 3.25 inches for the front chimney panel. And, one small square panel measuring 2 x 2 inches for the back chimney panel.
• Plus, one piece measuring 4 inches wide at the base, 5 inches to the lowest roof line and 7 inches to the highest roof line for the extra room (you will use this twice). One square panel measuring 4.5 x 4.5 inches for the extra room wall. And, one rectangle panel measuring 5.5 x 5 inches for the extra room roof.
• Plus, one triangle measuring 4 inches at the base and 1.5 inches high at the center peak for the front porch. One small rectangle panel measuring 1.5 x 3 inches for the front porch roof panels (you will use this twice). One small rectangle panel measuring 2 x 0.5 inches for the flower box panels (you will use this eight times). And, one rectangle panel measuring 2 x 3.25 inches for the front door.
• Use the gingerbread templates and a sharp chef's knife or craft knife to cut out the pieces, rerolling the scraps as needed. Leave about 1/2 inch between each piece. I like to cut the pieces directly on the parchment and then peel away the scraps to avoid moving the cut pieces.
• For the basic gingerbread house: From one of the pieces with the peaked roof (this will be the front of the house), use a square or rectangular cutter to make a door and a round cutter to make a center window above, cutting straight down and leaving the perforated pieces in while the dough bakes.
• For the advanced gingerbread house mansion: From the side panels of the house, use a round cutter to make a center window, and from the front and back of the house, use a square or rectangular cutter to make windows, cutting straight down and leaving the perforated pieces in while the dough bakes.
• To make the trees, use tree-shaped cookie cutters or a tree template to cut out trees in pairs. Use a sharp paring knife or a craft knife to cut one tree in each pair in half. Use a round cutter to cut out one circle per pair to use as the base of the tree.
• Bake until the centers are firm to the touch, rotating the pans back to front and top to bottom during the last 10 minutes of baking, 25 to 28 minutes total (20 to 25 minutes for the smaller pieces). For the extra-large pieces for the advanced gingerbread house mansion, lower the oven temperature to 300 degrees F and bake an additional 15 to 20 minutes. Don't be afraid to bake the gingerbread a few minutes longer if you are unsure--we need these pieces to be strong!
• While the dough is still warm, use the cutters or a paring knife to remove the doors and windows to achieve a clean cut. Transfer the parchment with the gingerbread house pieces to a flat surface and allow to cool completely before removing from the parchment. For larger or more detailed houses it is helpful to allow the baked gingerbread to rest uncovered overnight.
• For the advanced gingerbread house mansion: To make the windows, separate the hard candies by color and use a rolling pin to gently crush them in a resealable plastic bag. Transfer the candies to separate silicone baking cups or microwave-safe bowls and microwave on high in 20-second increments, stirring with a skewer in between, until melted, 30 to 60 seconds. Place a clean piece of parchment under each window, then pour the melted candy into the window holes and let cool, 1 to 2 minutes. Use a cutter of your choice to gently press a design into the windows and let cool completely, 15 to 20 minutes.
• Assemble the gingerbread house or mansion and decorative elements as directed and allow the icing to dry completely overnight before decorating.

Steps:

• Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
• Preheat oven to 375 degrees F.
• Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
• Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
• Bake at 375 degrees F for about 15 minutes until dough feels firm.
• Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
• Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
• Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
• Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
• Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
• Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

Steps:

• Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
• Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
• Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
• Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
• Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.

Steps:

• Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
• Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
• Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
• Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
• Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
• Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
• Frost or decorate cooled gingerbread cookies as desired.

Steps:

• Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. , Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic. Cut patterns out of paper or cardboard., Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. , Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns., Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. , To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars., To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side., To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners., To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof., To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.

Steps:

• Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
• Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
• With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
• In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
• Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
• When ready to bake, heat the oven to 350 degrees.
• Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
• Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
• Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
• Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

Steps:

• Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
• Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
• Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
• Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
• Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
• Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
• Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
• Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
• Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
• Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.

Steps:

• In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
• Remove from heat; stir in soda (it will foam up).
• Stir in margarine till melted.
• With a fork, stir in egg, then flour.
• On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
• Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
• Cut with cutters.
• Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
• Makes about 3 dozen 3" gingerbread people.
• NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.