Gingerbread House Recipe
When my sons were small I attempted gingerbread houses just about every holiday season.
Some homemade cabins were a success and some failed, or should I say crumbled.
I was thrilled to see the kits come out, a d-i-y gingerbread house in a box, perfect. But I didn't have a lot of luck with homemade or the house-in-a-box kits.
Why do I keep trying? I think it's all about making memories. Like the time I tried to make "Dump Cookies" with my then 4 year old granddaughter. She only remembers me accidentally "dumping" all the candies that were supposed to go into the cookie dough, right into the wet (but clean) sink.
I don't give up, when it comes to cooking.
The Sunday before Thanksgiving I poured over recipes for gingerbread, then I returned to my favorite flea market and walked the aisles looking for the used gingerbread dough mold from Longaberger that I saw the day before.
The recipe below is from that kit, called "Longaberger Gingerbread Country Cabin."
Now that I have everything, I'm ready to round up the grandchildren!
- 6 cups flour
- 3 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup butter, softened (do not use margarine)
- 1 cup sugar
- 1 cup molasses
- 2 egg yolks
- 1/2 cup cold water
- House Decor:
- candy canes
- candy corn
- candy pumpkins
- candy stars
- novelty candies of any variety
- jelly beans
- spice drops
- Canvas pastry bags
- Plastic coupler to connect to bag with a tip
- Decorating tips - one #9 writing tip
- Meringue powder (powdered egg whites)
- Food colors(oil based ones create deeper colors)
- baggies to hold pastry bag and keep icing moist
- your imagination and that of at least one child
- Preheat oven 325 degrees.
- Decide what type of cabin you will make:
- Oil the mold and blot out excess oil with paper towel.
- In medium bowl combine flour, cinnamon, ginger, allspice and salt and set aside.
- In large bowl beat together the butter and sugar at high speed until fluffy.
- Add molasses and egg yolks and beat until smooth.
- Continue beating as you add dry ingredients from first bowl a little at a time.
- Then add water. Dough should be stiff and a little dry.
- Shape dough into two balls
- Wrap one in plastic.
- Press the other into section of the mold. Use a table knife to level off the back of each piece.
- Use your fingers to gently remove a tip of each section and carefully peel out the shapes.
- If a piece sticks place a tiny ball of the dough on the back and press it into the piece to help grip and remove it.
- Lay pieces 1/2" apart on a cookie sheet.
- Reuse the mold to make additional pieces that will be needed to complete make your planned cabin.
- Bake 20 minutes and let cool on a cookie sheet for 10 minutes. Trim away rough edges. Move all pieces to cooling racks and let cool completely at least 25 minutes.
- 21/2 cusp powdered sugar
- 2 egg whites
- 1/4 teaspoon cream of tartar
- Beat on high for 5 minutes or until it peaks and is glossy.
- Divide into sections and tint with food colors.
- MERINGUE ICING:
- 2 level tablespoons of meringue powder (powdered egg whites)
- 1 pound powdered sugar
- 31/2 ounces of warm water (less than a half cup)
- beat all ingredients on high for 7 to 10 minutes ... Keep covered with a damp cloth.
- To restore texture, re-beat
- The Gingerbread Cabin recipe and ingredients are taken from the Longaberger Gingerbread Country Cabin pamphlet that comes with the 1997 Longaberger Gingerbread Mold in the photo above.
Here's another unique design for gingerbread cabin design.
What an awesome gift for the creative baker in your family.
This is the gingerbread kit that I'm using in this article. Can't wait to post photos of the kids helping and the final product. It may be a cabin, it may be a row of condos, it may be a flop, but we're getting pictures and having a blast.