STAY CONNECTED
  • Epicurean_Delights_facebook
  • Epicurean_Delights_instagram
  • Epicurean_Delights*_twitter
  • Epicurean_Delights_on_Pinterest

Copyright© Epicurean Delights®. 2019 All Rights Reserved.
Terms of Use | Privacy Policy

GingerBread

My favorite thing to do around the holidays is build a gingerbread house from scratch. I bake up the gingerbread house pieces and fill bowls of candy for house assembly and decoration.

 

Having the right recipe that holds up and is equally delish for those little ones is essential! Keep in mind they just can't help themselves with a nibble here and there so bake spare parts for that occassional snack.

 

Having a good recipe important! I've been making these panels with this recipe for 17 years and it's never disappointed.

How to make Gingerbread

Difficulty:

Download Icon.png
Shop Buy Project Supplies
Ask Questions

What you are creating:

Whether you are building gingerbread houses or decorating gingerbread cookies, this recipe will give you excellent flavor and durability.

Ingredients:

  • 5 cups unbleached flour

  • 1/2 teaspoon baking soda

  • 1 tablespoon ground ginger

  • 4 teaspoons Saigon cinnamon

  • 3/4 teaspoon ground cloves

  • 1 teaspoon freshly grated nutmeg

  • 1 teaspoon allspice

  • 1 1/2 teaspoons salt

  • 2 sticks of unsalted butter

  • 1/2 cup firmly packed brown sugar

  • 1/2 cup granulated sugar

  • 1 cup un-sulfured molasses

  • 1 egg

Makes Approx: 2 Dozen 3-5" Cookies

GingerBread Houses.jpg

Related Projects:

Directions:

  1. Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt.

  2. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium-high speed until fluffy, 5 mins. Add both sugars and beat for 1 min. Reduce the speed to low and add the molasses, beating until well combined. Add the egg and beat until combined, 30 sec. Add the flour in 4 additions and beat just until combined, stopping occasionally to scrape the bowl down.

  3. Turn the dough out onto a floured surface. Form the dough into a smooth mound and divide into two equal portions and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.

  4. When ready roll out on parchment paper, cut shapes and bake on cookie sheet at 400°. For large house pieces bake for 10-12 mins. Let cool on wire rack!

Variations: