From: sallysbakingaddiction.com
Tags: christmas, cookies, kid, 48 hours
Last Made: Dec. 30, 2024
Scott:
Ana:
Alex:

Ingredients

  • Gingerbread
    • 3 cups (375 g) flour
    • 1/4 tsp baking soda
    • 2 tsp ground ginger
    • 2 tsp ground cinnamon
    • 1/2 tsp ground allspice
    • 1/4 tsp salt
    • 6 Tbs (85g) butter, softened
    • 3/4 c (150g) brown sugar
    • 1 egg, room temperature
    • 1/2 c dark molasses
    • 1 Tbs water
  • Royal icing
    • 2 cups (240g) confectioner's sugar
    • 1.5 Tbs meringue powder, or 1.5 egg whites
    • 1/4 tsp cream of tarter (only if using egg whites)
    • 4-7 Tbs water (for both powder or whites)
  • Buttercream
    • 1/2 cup (95g) shortening, room temperature
    • 1/2 cup (115g) butter, softened
    • 4 cups (480g) confetioners' sugar
    • 2 Tbs milk
    • 1/4 tsp vanilla
    • 1/8 tsp salt

Steps

Make Gingerbread: - Bring butter and egg to room temperature (30 min) - Combine gingerbread dry ingredients. - In a new bowl on a stand mixer, cream butter and brown sugar. Add egg, molasses, water. Beat on high. Reduce speed. Slowly mix in dry ingredients until combined. - Divide in half. Flatten to 4" disks. Plastic wrap. Refrigerate at least 2 hours, up to 3 days - Preheat oven to 350. - Working one disk at a time, roll out to 1/4" between 2 pieces of parchment paper. (A toothpick is a good measuring stick). Place template pieces on rolled out gingerbread. Cut oversized. Trim parchment paper and transfer to baking tray. - Bake 18-20 minutes. If sheet is already hot from a previous batch, 15-18 minutes. - As soon as the tray comes out, lay the template back on the gingerbread and cut to size with pizza cutter. Transfer to flat surface to cool. - Store up to 1 week at room temperature. Make royal icing - If using eggs, beat with cream of tarter sauce until stiff - Combine sugar and meringue powder (if using) - Add water, 1 Tbs at a time and beat. The longer you beat, the stiffer it gets. Stop adding water or beating when the icing falls off of the wisk in 5-10 seconds Make gingerbread house - Use a small piping bag or squeeze bottle to glue the sides together. Prop up with mason jars for 2 hours while it dries. - Add the roof. let dry 4-6 hours before decorating Make buttercream - Bring shortening and butter to room temperature (30 min) - Cream shortening and butter - Add remaining ingredients. Beat to desired consistency. You may need to add more milk (0.5-1 Tbs at a time) Decorate

Comments

    scott @ Dec. 21, 2020, 9:58 a.m.
    Roll and cut oversize. Then trim back immediately after baking
    scott @ Dec. 21, 2020, 9:58 a.m.
    Roll between heavily floured wax paper. After rolling out a little bit, re-flour