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Classic Gingerbread House
Classic Gingerbread House
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Prep Time:
2 hours 45 minutes
Total Time:
10 hours
Ingredients:
  • 10 1/2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 cup shortening
  • 1 1/2 cups packed brown sugar
  • 2 cups mild molasses
  • 1 1/8 cups cold water
  • 2 clear hard fruit candies (red, yellow, blue or green)
  • 4 1/2 cups powdered sugar
  • 1/3 cup warm water (105°F to 115°F)
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • Green gumdrops, snaps pretzels, candy-coated chocolate balls, assorted holiday sprinkles
Instructions:
  • Combine flour, baking soda, ginger, allspice, cinnamon, cloves, and salt in a large bowl. In the bowl of a 5-quart (or larger) electric stand mixer with paddle attachment, cream shortening and brown sugar until light and fluffy. Mix in molasses and 1 1/8 cups cold water until well combined. Gradually add flour mixture in four parts, mixing well after each addition until dough forms a ball. Divide dough into 4 portions, shape into disks, wrap in plastic, and refrigerate for at least 2 hours or overnight.
  • Preheat oven to 375°F. Roll out one dough disk on a lightly floured 16x12-inch piece of parchment paper to 1/4-inch thickness into a 12x9-inch rectangle. Place two side wall pattern pieces on the dough, evenly spaced. Using a pizza cutter or sharp knife, cut around the pattern pieces. Remove the pattern pieces and save the dough scraps for later. Carefully transfer the dough cutouts and parchment paper to a large cookie sheet.
  • Bake the cutouts for 10 to 13 minutes or until the center is firm, then remove from the oven. Place pattern pieces on top of the baked dough cutouts, trim around the edges, and discard the trimmings and pattern pieces. Return the cutouts to the oven for 4 to 6 minutes until they are dry and lightly browned. Transfer the parchment with cutouts to a rack to cool completely.
  • Ensure the cookie sheet is completely cool before proceeding to the next steps, or use an additional large cookie sheet if needed. Work on one piece at a time, repeating the process of rolling, cutting, and baking the front wall, back wall, and roof pattern pieces on cooking parchment paper until all six pieces are completed.
  • Cut out the door from the front wall pattern and set it aside. Use a 1 1/2-inch circle cutter to make a window opening near the top of the front wall, then remove and discard the cutout.
  • Place two clear hard fruit candies in a small resealable plastic bag and seal. Crush candies gently using the flat side of a meat mallet. Spread the crushed candies over the baked dough, ensuring they touch the edges without mounding them. Transfer the parchment paper to a large cookie sheet and bake for 4 to 6 minutes until melted. Let it cool for 5 minutes on the cookie sheet, then transfer the parchment and baked piece to a cooling rack to cool completely. Finally, carefully remove the parchment paper from the gingerbread house pieces.
  • Roll out the remaining dough to 1/8-inch thickness on a lightly floured 16x12-inch piece of cooking parchment paper. Use a lightly floured 1-inch round cutter to cut out at least 120 circles from the dough. Place the circles on a large parchment-lined baking sheet, leaving some space between each. Re-roll any dough scraps and repeat the cutting process. Bake for 8 to 10 minutes until the centers are firm. Transfer the parchment with the cutouts to a cooling rack and let them cool completely.
  • In a large bowl, use an electric mixer on low speed to mix the Royal Icing ingredients until combined. Increase speed to high and beat for 7 to 10 minutes, scraping the bowl occasionally, until the mixture is very stiff.
  • Transfer 1 cup of icing into a small decorating bag with a small round tip attached, or snip a small corner off the bag and seal it. Cover the remaining icing with plastic wrap to keep it fresh; set aside.
  • Decorate the side walls, front, and back walls of the house with icing and assorted decorations to create windows and a wreath. Attach shingles to the roof pieces, overlapping slightly, using a small amount of icing. Allow decorated gingerbread pieces to stand for at least 30 minutes until the icing sets before assembling the house.
  • Uncover any remaining icing, and refill the piping bag with more icing if necessary for assembling. Cut a larger tip from the end of the decorating bag.
  • Using the front wall piece and one side wall piece, generously pipe icing on one end of the side wall seam and on one of the inner edges of the front wall; join the pieces together firmly. Add extra icing for reinforcement, if needed. Supporting the seam with cans or bottles, let it set for 30 minutes. Repeat the process with the remaining back wall and side wall pieces, connecting all sides of the house; allow it to set for another 30 minutes.
  • Securely attach one side of the roof to the top of one side of the house by piping a thick line of icing on the top edge of the side wall, top edges of the front and back walls, and the inside outer edges of the roof piece. The roof piece should overhang slightly. Hold in place for 1 to 2 minutes until the icing starts to set. Use jars or bottles for support underneath and let it set for 30 minutes. Repeat the process for the remaining roof piece. Attach the front door, leaving it slightly propped open, and allow it to set for 30 minutes.
  • Finish by decorating the exterior with any remaining final touches. Optionally, sprinkle powdered sugar lightly over the shingles for an elegant touch.

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