Gingerbread Houses
This dough can be used for one large gingerbread house or about six dozen gingerbread cookies.
- 1½ cups heavy cream
- 1 teaspoon vanilla
- 2½ cups brown sugar
- 1 1/3 cups Grandma’s molasses
- 2 tablespoons baking soda
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- ½ teaspoon cayenne, optional
- 9 cups all-purpose flour
- Royal Icing
- Poster board to make templates
- Instructions for assembling a gingerbread house
Whip cream and vanilla until it is thick and holds peaks. Beat in brown sugar and molasses.
Mix dry ingredients into cream mixture. Chill 30 minutes.
Preheat oven to 300°F. Line a baking sheet with parchment.
Roll dough out into large rectangles 1/8" thick. Bake 30 minutes. Place templates on cookie rectangles and cut out carefully around templates.
Return cookies to oven for 30 minutes. Cool completely. Assemble according to instructions.
Instant Gingerbread Houses
You can make gingerbread houses with graham crackers. Just cut the crackers in the correct shapes and use the royal icing to glue them together. It will take eight squares for one house, or two long crackers and four square ones. This is a great project to do with kids because the houses go together quickly.
