A gingerbread house should be more than decorative. It should be structurally sound. This recipe combines a dense, molasses-rich dough with a stiff royal icing that dries rock hard, creating sturdy walls and a secure roof for heavy holiday decorations.
Instructions:
- Cream & Mix: Beat the shortening and Pioneer Granulated Sugar until light and fluffy. Mix in the molasses and egg until smooth.
- Form the Dough: Gradually stir (do not beat) in the flour and spices until a stiff dough forms.
- Pro Tip: Add an extra pinch of cloves or ginger for a stronger holiday aroma while the house is on display!
- Chill: Divide the dough into thirds, wrap in plastic, and refrigerate for at least one hour.
- Roll & Cut: Roll the dough out. Keep it thick—thin dough becomes brittle and breaks during assembly. Use parchment paper patterns to cut your house pieces.
- Bake: Bake at 350°F until the edges just turn brown. Important: Let the pieces cool completely on the baking sheet before moving them to ensure they stay flat.
- The Royal Icing: Combine Pioneer Powdered Sugar, meringue powder, and water. Beat on low for 7–10 minutes, then on high for another 10 minutes until stiff peaks form.
- Note: Prepare two separate batches—you’ll need plenty for the roof and heavy decorations!
- Assemble & Decorate: Use the icing to “glue” the walls and roof. Support the sides with soup cans while the icing sets. Once stable, decorate with candies and extra icing “snow.”
This recipe uses sugar to:
- Strengthen the Dough: Pioneer Granulated Sugar works with the molasses to create a dense, sturdy cookie that won’t slump.
- Create Structural Icing: The ultra-fine texture of Pioneer Powdered Sugar is essential for a Royal Icing that dries “rock hard” to hold heavy candy decorations.
- Provide a Matte Finish: Unlike frosting, this sugar-based icing dries with a beautiful, snowy matte look perfect for winter scenes.
Grower Recipes Submitted by:
Cynthia Hrabal, Hrabal Farms, Breckenridge, Michigan
Share with your friends :
