- (1 cup) Butter
- (1 cup) Sugar
- (1 cup) Blackstrap Molasses
- (4.5 cups) 1 to 1 Gluten Free Flour
- (1 Tablespoon) Ginger
- (1 teaspoon) Cinnamon
- (1 teaspoon) Nutmeg
- (1 teaspoon) Baking Soda
- (1 teaspoon) Salt
- (2) Egg Whites
- (3.5 cups) Powdered Sugar
- (1/8 teaspoon) Cream Tarter
- (1/8 teaspoon) Salt
- (2 Tablespoons) Lemon Juice
We love this recipe for making gingerbread houses! It's a tradition for us every year to whip up these houses and make an evening or afternoon of it.
We actually end up eating most of these houses because it's so good, and the kids have a blast putting them together and decorating!
- Melt and Stir until dissolved, then cool:
- cup of sugar, butter, and molasses,
- Add and mix (blend well):
- flour, ginger, cinnamon, nutmeg, baking soda, salt.
- Knead mix in a Large bowl adding 1/2 cup flour until stiff and "leaves" the bowl.
- Cover Dough and leave for a half-hour
- Roll out Dough to 1/4 inch thick on an ungreased sheet.
- Cut the shapes of the house out. We made a template out of cardboard that we keep from year to year.
- Be sure to leave 1/4 inch between all the pieces on the sheet
- Don't remove windows or doors until after baked.
- Bake at 350 for 12-15 minutes.
- Remove from sheet and cut out windows and doors (if you want windows/doors)
- Icing to keep house together and apply candy:
- egg whites, powdered sugar, cream tarter 1/8 salt, lemon juice.
- Beat it slowly until creamy.
HAVE FUN! After houses are set, and the icing is hardened, make some more and let the kiddos decorate until their little heart's content!
Since it's your first time with this recipe, I suggest making the dough first, then finding or creating the house template you want to work with after seeing how much dough you have. Then double, triple, quadruple the recipe for the number of houses you'll be making.