I have been using this Gingerbread recipe for close to twenty years. It came in a Wilton gingerbread house kit. It works great for a house as well as cookies and makes plenty for both. The gingerbread flavor is spot on!
When my kids were little, every year I would make a gingerbread house and let them decorate it.
I would buy bags and bags of candy, nilla wafers for the roof and tootsie rolls for ‘logs’ to put along the house. They loved it.
We have decorated a few now that they’re older, but not every year like we used to. Maybe it’s time to start the tradition again.
If you’ve never made royal icing, you really need to make it for this recipe. You need it to hold a gingerbread house together, but also it’s the icing that compliments gingerbread the best!
It dries hard, so you can stack cookies on top of each other without messing up the frosting as with most cookies.
This make them great Holiday treats for school or neighbors and friends.
Tips for rolling out and baking your house or cookies:
Get a kitchen towel damp and lay it on the counter, take your cookie sheet and turn it over, sot the back side is up.
Roll your dough right on the back of the cookie sheet and pull away the excess dough. This way, you wont have to move your cookies or walls.
This is really important when you’re building a house, so that the walls are straight and match up with the other side, just like a real house!
You can buy house kits, with templates at your craft store.
