Prep Time:
1 hr
Cook Time:
10 mins
Additional Time:
19 hrs
Total Time:
20 hrs 10 mins
Servings:
30
Yield:
1 gingerbread house
Ingredients
Icing:
- 6largeegg whites, divided
- 3 ¾cupssifted confectioners' sugar for the first batch of icing
- 10cupssifted confectioners sugar for the second batch of icing
- 1cupassorted candies, or as needed
Directions
Gather all ingredients.
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To make the gingerbread: Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks.
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Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms.
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Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.
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Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others.
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Roll out the 4 smaller portions of dough 1/4-inch thick; use the templates to cut out 4 walls.
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Cut windows and a front door into the walls as desired.
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Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.
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Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.
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To make the icing: Lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioners' sugar, adding more if necessary, until a smooth icing forms with firm peaks.
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Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.
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Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.
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Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.
Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves.
Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.
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Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in 10 cups confectioners' sugar, or more as needed, until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies.
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Finish the gingerbread house with a thin layer of sifted confectioners' sugar.
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Nutrition Facts (per serving)
| 418 | Calories |
| 7g | Fat |
| 87g | Carbs |
| 3g | Protein |
