INGREDIENTS GINGERBREAD HOUSE:
- 3 c all-purpose flour
- 1 T ground ginger
- 1 T cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- 3/4 tsp ground cloves
- ½ tsp salt
- ¼ c unsalted butter, softened
- ¼ c shortening, softened
- ½ c loosely packed dark brown sugar
- ⅓ c granulated sugar
- 1 large egg
- ½ c unsulphured molasses
- 1 tsp pure vanilla extract
- Zest of one small orange
INGREDIENTS GINGERBREAD COOKIES:
- 3 c all-purpose flour
- 1 T ground cinnamon
- 1 T ground ginger
- ¾ tsp baking soda
- ¾ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ c unsalted butter, softened
- ¼ c shortening
- ½ c packed brown sugar
- 1 egg
- ½ c unsulfured molasses
- 2 tsp vanilla extract
- 1 c powdered sugar (for rolling out)
INGREDIENTS POWDERED SUGAR ICING:
- 2 c powdered sugar
- 2-3 T whole milk
- ½ tsp vanilla extract
INGREDIENTS BUTTERCREAM FROSTING:
- ¼ c unsalted butter
- ¼ c shortening
- 3 c powdered sugar, sifted
- 2 tsp vanilla extract
- 2 T whole milk
- Gel Food Coloring
GINGERBREAD HOUSE:
Yield: 20-30 Depending on the Size/Shape
DIRECTIONS:
1. Sift flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt into a large bowl and set aside.
2. Combine butter, shortening, brown sugar, and granulated sugar and beat until light and fluffy.
3. Add egg, molasses, and vanilla, and beat on medium until smooth.
4. Add flour mixture and mix on low speed until combined smoothly.
5. Wrap dough in plastic and chill (2 hours).
6. Roll out dough to ⅛” thick.
7. Cut out pieces, and chill on baking sheet for 15 minutes.
8. Bake at 300 for 30-35 minutes
9. Let cookies cool on pan for 10 minutes and then transfer to a rack to cool.
GINGERBREAD COOKIES DIRECTIONS:
Icing: Royal Icing Recipe
1. Whisk flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg in a large bowl, and set aside.
2. Cream butter, shortening, and sugar until light and fluffy (about 2 min).
3. Add in eggs, molasses, and vanilla, and beat on medium speed until combined.
4. Reduce mixer to low, and gradually add flour mixture until just combined.
5. Divide dough into equal portions and form each into a ball.
6. Wrap tightly in plastic wrap, and chill for at least 2 hours.
7. Roll out dough to ⅛” thick, cut into shapes, and place on parchment-lined baking sheet.
8. Bake 8-10 min at 350 for a softer cookie, and 10-12 min for a snappier cookie.
9. Remove from oven, let cool for 5 minutes, and then transfer to wire rack.
10. Icing- Whisk all ingredients together in a bowl until smooth and pipe onto cookies.
POWDERED SUGAR ICING DIRECTIONS:
1. Whisk all together until smooth.
BUTTERCREAM FROSTING DIRECTIONS:
1. Whisk all together until well combined.
