Name: Festive Gingerbread House Board Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3/4 cup brown sugar; 1/2 cup unsalted butter, softened; 2/3 cup molasses; 1 large egg; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large egg whites; 3 cups powdered sugar, sifted; 1/2 teaspoon cream of tartar; 1 cup mini marshmallows; 1 cup assorted gumdrops; 1 cup candy canes, crushed or mini whole; 1 cup chocolate buttons or M&Ms; 1 cup peppermint candies; 1 cup jelly beans; 1/2 cup pretzel sticks; Assorted sprinkles; Edible glitter (optional); 1/2 cup shredded coconut for snow effect; 1 cup fresh berries (optional)

Ingredients

3 cups all-purpose flour

3/4 cup brown sugar

1/2 cup unsalted butter, softened

2/3 cup molasses

1 large egg

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large egg whites

3 cups powdered sugar, sifted

1/2 teaspoon cream of tartar

1 cup mini marshmallows

1 cup assorted gumdrops

1 cup candy canes, crushed or mini whole

1 cup chocolate buttons or M&Ms

1 cup peppermint candies

1 cup jelly beans

1/2 cup pretzel sticks

Assorted sprinkles

Edible glitter (optional)

1/2 cup shredded coconut for snow effect

1 cup fresh berries (optional)

Instructions

Step 1: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Mix in molasses and the egg until fully combined.

Step 2: In another bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.

Step 3: Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 4: Preheat the oven to 350°F (175°C). Roll the chilled dough out to about 1/4 inch thickness on a lightly floured surface.

Step 5: Using gingerbread house templates or cookie cutters, cut out wall, roof, and door pieces. Transfer them to baking sheets lined with parchment paper.

Step 6: Bake the gingerbread pieces for 12 to 15 minutes, or until firm but not browned. Allow them to cool completely on wire racks.

Step 7: To prepare the royal icing, beat the egg whites and cream of tartar until foamy. Gradually add the sifted powdered sugar, continuing to beat until stiff peaks form. Transfer the icing into a piping bag for assembly.

Step 8: Arrange all the gingerbread pieces, candies, and decorations on a large serving board or platter. Provide bowls of royal icing with piping bags or small spatulas for attaching candies and assembling houses.

Step 9: Invite guests to build and decorate their own mini gingerbread houses using the royal icing as glue.

Step 10: Sprinkle shredded coconut around the board to create a snow effect. Add fresh berries for a splash of vibrant color and use edible glitter if desired for extra festive sparkle.

Step 11: Use the assembled gingerbread houses as a fun, interactive centerpiece and enjoy them as a seasonal treat during your holiday celebrations.

Tips & Variations

For sturdier gingerbread pieces, chill the dough thoroughly before rolling and cutting.

Substitute molasses with dark corn syrup if molasses is unavailable, though flavor will be slightly different.

Add peppermint extract to the royal icing for a minty twist.

Use colored royal icing to add more vibrant decoration options.

For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend, adjusting as needed for texture.

Storage

Store any leftover gingerbread pieces in an airtight container at room temperature for up to one week. Royal icing-covered houses are best enjoyed the same day but can be kept covered for one to two days. To refresh slightly hardened icing, let the houses sit at room temperature before serving. Avoid refrigeration to prevent sogginess.

FAQs

Can I make the gingerbread dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it tightly wrapped in the refrigerator. This also helps meld the flavors and makes rolling out easier.

Is it safe to use raw egg whites in royal icing?

Traditional royal icing uses raw egg whites, which can pose a food safety risk. To reduce risk, you can use pasteurized egg whites or meringue powder as a safer alternative while maintaining the icing’s texture.