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Holiday Gingerbread for Houses and Cut-Outs
This recipe makes the perfect gingerbread for your gingerbread house or men!
Recipe courtesy of Shelburne Inn & China Beach Retreat
Ingredients
- 1/2 cup butter, softened (for gingerbread)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup molasses (light)
- 1 egg
- 1/4 cup heavy or whipping cream
- 1 teaspoon vanilla (for gingerbread)
- 4 1/2 cups unbleached white flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 3 egg whites at room temperature
- 3/4 teaspoon cream of tartar
- 1 lb. sifted powdered sugar
- 1 tablespoon butter, softened (for icing)
- 1/2 teaspoon vanilla (for icing)
- 1 Tablespoon light corn syrup
Preparation
Cream butter with sugars. Add molasses and egg and mix thoroughly. Add cream and vanilla.
Sift together flour, ground ginger, cinnamon, salt, baking soda.
Add dry ingredients to creamed mixture. Divide dough in half and shape each half into a ball. Flatten with your hand and wrap in plastic and refrigerate until firm (at least 2 hours).
Preheat oven to 350° Fahrenheit. Roll dough to _” thickness, adding more flour as needed to prevent stickiness. Cut in desired shapes. Place one inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 1 minute then remove to cooling rack to cool completely before decorating.
Beat egg whites with cream of tartar until frothy.
Gradually add powdered sugar, butter, vanilla, corn syrup
Continue to beat for up to 10 minutes. Store at room temperature.
(If you’re reluctant to use the raw egg white, you may substitute 3 Tablespoons meringue powder and 1/3 cup warm water for the egg whites and cream of tartar. Add the meringue powder to the sifted powdered sugar, then gradually add the 1/3 cup warm water. Beat until stiff, then add the remaining ingredients and beat to incorporate and increase volume.
Sift together flour, ground ginger, cinnamon, salt, baking soda.
Add dry ingredients to creamed mixture. Divide dough in half and shape each half into a ball. Flatten with your hand and wrap in plastic and refrigerate until firm (at least 2 hours).
Preheat oven to 350° Fahrenheit. Roll dough to _” thickness, adding more flour as needed to prevent stickiness. Cut in desired shapes. Place one inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 1 minute then remove to cooling rack to cool completely before decorating.
Beat egg whites with cream of tartar until frothy.
Gradually add powdered sugar, butter, vanilla, corn syrup
Continue to beat for up to 10 minutes. Store at room temperature.
(If you’re reluctant to use the raw egg white, you may substitute 3 Tablespoons meringue powder and 1/3 cup warm water for the egg whites and cream of tartar. Add the meringue powder to the sifted powdered sugar, then gradually add the 1/3 cup warm water. Beat until stiff, then add the remaining ingredients and beat to incorporate and increase volume.
