Reviews
Add Rating & Review
Back to Gingerbread Cookies for Gingercake House
All Reviews for Gingerbread Cookies for Gingercake House
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Gingerbread Cookies for Gingercake House
Recipe Summary
Yield: Makes enough for one gingercake house and landscape
Ingredients
Ingredient Checklist
3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
1/2 recipe Royal Icing
Cook's Notes
Cookies can be stacked (separated by parchment paper) and stored in airtight containers for up to two days.
Gallery
Gingerbread Cookies for Gingercake House
Recipe Summary
Yield: Makes enough for one gingercake house and landscape
Gallery
Gingerbread Cookies for Gingercake House
Gingerbread Cookies for Gingercake House
Gingerbread Cookies for Gingercake House
Recipe Summary
Yield: Makes enough for one gingercake house and landscape
Recipe Summary
Yield: Makes enough for one gingercake house and landscape
Yield: Makes enough for one gingercake house and landscape
Makes enough for one gingercake house and landscape
Ingredients
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1/2 recipe Royal Icing
Directions
Whisk flour, baking soda, baking powder, spices, and salt in a bowl; set aside.
Cream butter and sugar with the paddle attachment on high speed until fluffy, about 3 minutes. Add egg and molasses; mix 2 minutes. Reduce speed to low and gradually mix in the flour mixture. Halve dough; wrap in plastic wrap. Refrigerate at least 1 hour or up to 3 days.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. On a lightly floured surface, roll dough out to slightly thicker than 1/8 inch. Using a 1 1/4-inch scalloped square cookie cutter, make 80 pieces for roof, walkway, and small window; use a 1 1/2-inch scalloped square cutter to make 2 pieces for large windows. Using a scalloped pastry wheel, cut out 8 pieces trim (9 by 1/2 inch each), a 3-by-2-inch door, 2 squares (2 inches each) for doghouse roof, and a 1-inch arched door for the doghouse. Transfer to lined sheets; refrigerate 30 minutes.
Use a wooden skewer to make decorative holes along edges of trim, doors, and windows. Bake until set and edges are just beginning to darken, about 12 minutes. Transfer on parchment to a wire rack; let cool completely before decorating. Let icing dry at least 3 hours.
Cook's Notes
Cookies can be stacked (separated by parchment paper) and stored in airtight containers for up to two days.
Cook’s Notes
Cookies can be stacked (separated by parchment paper) and stored in airtight containers for up to two days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingerbread Cookies for Gingercake House
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingerbread Cookies for Gingercake House
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
