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.

Recipe

Gingerbread cookies

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

WHISK TOGETHER

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.

Caramel Windows

BRING TO BOIL

1/3 cup water

2/3 cup sugar

SIMMER until thick and light golden. Use immediately.

Icing 

WHISK until combined well

2 cups icing sugar

1/4 cup oatmilk