Gingerbread House

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Stroudsmoor Inn Towne Bakery and Café is a beautiful Christmas sweets and treats wonderland!  The Executive Pastry Chef Jessica shows us tips on making a gingerbread house and tips on story your cookie dough for easy usage.

Gingerbread Dough
1 tbsp. ground ginger
1 tsp. lemon zest
1 egg
1/2 cup molasses
3 cups all purpose flour
3/4 cup dark brown sugar
2 tsp ground cloves
1/2 tsp salt
2 tsp salt
2 tsp vanilla
6 tbsp unsalted butter

Preheat oven at 375
Blend together in a bowl flour, salt and spices
In a separate bowl cream together sugar and butter.  Add eggs.  Scrape down.
Add molasses, vanilla and lemon zest to cream mixture.
Slowly incorporate flour mixture, scraping the bowl in between every addition, until dough has fully incorporated all of flour mixture.
Refrigerate for 1 hour before making cookie
Bake for 8-10 minutes depending on cookie size.
If desired to save for a  future baking date, refrigerate for up to 2 weeks or freeze for1 month (plastic wrap airtight and foil)

Royal Icing
2 lbs. powdered sugar
5 large eggs
1/2 tsp cream of tartar

Mix together egg whites until frothy.
Slowly adding in powdered sugar and cream of tartar until fluffy and stiff.
Stiff icing for borders and decoration, add more powder sugar to desired consistency.
Flooding icing add egg whites to desired consistency.