🌟 [ 31 ]   Make Your Own Homemade Gingerbread House! [ @Sugar Spun Run ]

Learn how to make a sturdy and completely edible gingerbread house! My recipe includes a template for one large house or two small houses. Recipe: [ 🔗 Click ‼️ ] Ingredients For house ½ cup unsalted butter, softened (113g) ½ cup dark brown sugar, firmly packed (100g) ½ cup unsulphured molasses (120ml) 1 large egg 2 teaspoons vanilla extract 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ teaspoon salt 4 cups all-purpose flour (500g) Royal icing 5 cups powdered sugar (625g) 2 ½ Tablespoons meringue powder (27g) 6 Tablespoons water 1 teaspoon vanilla extract Food coloring (optional) Candies, sprinkles, peppermints etc. for decorating (optional) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Single gingerbread house template: [ 🔗 Click ‼️ ] OR Two mini gingerbread house template: [ 🔗 Click ‼️ ] Baking sheet (Affiliate Link): [ 🔗 Click ‼️ ] Mixing bowls (Affiliate Link): [ 🔗 Click ‼️ ] Instructions See recipe link for full instructions. Notes Molasses Use an unsulphured molasses (it should say this on the label). I generally use Brer Rabbit or Grandma’s brand. Do not use blackstrap molasses. Storing Store your house at room temperature somewhere where everyone can see it! It will keep for several weeks, the gingerbread will get harder as it sits. Making in advance Dough may be formed into a disc, tightly wrapped in plastic, and refrigerated for up to 5 days before rolling out and using. Dough will be firm, you may need to let it sit at room temperature for 20 minutes or longer before you can easily roll it without it cracking. The house pieces may also be baked a week or longer before using. The icing can be prepared and stored at room temperature or in the re .

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🌈 🔎 MakeYourOwnHomemadeGingerbreadHouse 🌈