My daughter Courtney and I decided to give gingerbread houses a try this year. This one is her creation and . . .
this one is mine. Not perfect but not bad either.
The reason we decided to give it a go was because I just recently got some Cookie House Molds from Pampered Chef.
These bad boys made it so easy to make the houses. It came with both a gingerbread recipe and a royal icing recipe which were both very easy to make and then I had a bunch of Christmas sprinkles so we didn’t bother getting any candy.
I also got the Pampered Chef Christmas Cookie Mold
and made a batch of those which mostly got eaten but we did use the Christmas trees, a snowman, a chimney and the wreaths on our houses.
The best part was the fun we had together making them!
Gingerbread House Dough
1 (16 oz) package refrigerated sugar cookie dough
3/4 cup flour
2 tablespoons molasses
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1 Preheat oven to 350. Brush molds with oil.
2 Using a mixer, combine all ingredients. Press dough into molds.
3 Place molds on cookie sheets and bake 25 minutes until cookies are light, golden brown. Allow to cool in molds 12 minutes. Cool completely before assembling.
4 cups powdered sugar
3 tablespoons meringue powder (you can get this at a craft store or Walmart)
1/8 teaspoon cream of tartar
6 – 7 tablespoons water
1 Combine all ingredients in mixer bowl and beat on medium for 5 – 7 minutes or until icing is glossy and holds peaks. Keep covered with a damp towel as icing dries out quickly.
2 Fill piping bag fitted with small round tip with icing and assemble houses.
I doubled the gingerbread recipe and it filled the house molds twice and the cookie mold once. I did not double the icing recipe but still had plenty.
recipe from Pampered Chef