This fabulous recipe will surely compel you to attempt the much-feared Gingerbread House from scratch. It’s small enough for the family to finish in a couple of days, only just complex enough to still be fun to make from scratch, and delicious enough to make you want more!
I’ll add a bit more just to prepare you:
- You will need 4-5 hours in total, including 1 hour to chill the dough. If you want to get that out of the way, I suggest you make the dough ahead and chill overnight.
- You will need a very methodical approach. This way, you won’t feel overwhelmed. You can see the images below where I demonstrate the steps.
- The cookies will not be hard right after you take them out of the oven. A strict 12 minutes is the way to go.
- It’s a small house! You can make all of this with only 2 cups of flour.
- Don’t make the caramel for the windows beforehand! Make it when the cookies are baked and ready to be decorated.
COMBINE in medium bowl
2 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 teaspoon nutmeg
1/2 teaspoon ginger
BEAT for 2 minutes
1/3 cup sugar
1 stick (113g) melted butter
1/4 cup soy milk
1/4 cup molasses
Beaten butter and sugar mixture
STIR wet mixture into dry mixture until a dough forms. Add more flour if dough is too wet, 1/2 a teaspoon at a time.
CHILL for 1 hour or overnight.
ROLL out and cut into shapes.
BAKE at 350F or 180C for 12 minutes.
BRING TO BOIL
1/3 cup water
2/3 cup sugar
SIMMER until thick and light golden. Use immediately.
WHISK until combined well
2 cups icing sugar
1/4 cup oatmilk