Easter Gingerbread House Decorations: Two Recipes For Fun And Festive Treats

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Introduction

Easter is just around the corner, and what better way to celebrate than with gingerbread houses? These fun and festive treats are perfect for the whole family to make together, and they make a great decoration for your Easter table. In this article, we’ll be sharing two different recipes for Easter gingerbread houses, along with tips, variations, and everything you need to know to make these treats a success.

Recipe 1: Classic Easter Gingerbread House

Ingredients:

3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
Assorted Easter candy for decorating (jelly beans, Peeps, etc.)
1 batch of royal icing (recipe follows)

Instructions:

In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
Beat in molasses, egg, and vanilla until well combined.
With mixer on low, gradually add flour mixture, beating just until combined.
Divide dough in half; flatten into disks. Wrap each in plastic; chill until firm, at least 1 hour or up to overnight.
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
On a floured surface, roll out each disk to a 1/4-inch thickness.
Using a cardboard template or a gingerbread house cookie cutter, cut out house pieces. Place on prepared sheets.
Bake until firm and golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.
Make royal icing (recipe follows).
Assemble gingerbread house using royal icing as glue. Decorate with assorted Easter candy.

Nutritional Information:

Serving size: 1/12th of recipe
Calories per serving: 380
Fat per serving: 16g
Saturated fat per serving: 10g
Carbohydrates per serving: 57g
Protein per serving: 3g
Fiber per serving: 1g
Sugar per serving: 36g
Sodium per serving: 177mg

Cooking Time:

Total time: 3 hours (including chilling and decorating time)

Equipment:

Electric mixer
Baking sheets
Parchment paper
Gingerbread house cookie cutter or cardboard template

Serving Suggestions:

Serve as a fun and festive dessert for Easter dinner or brunch.

Variations:

Use different Easter candy for decorating, such as chocolate eggs or bunnies.
Add food coloring to the royal icing to make it more colorful.
Make mini gingerbread houses using smaller cookie cutters.
Add spices like nutmeg or cloves for a more complex flavor.

Substitutions:

Use margarine instead of butter for a dairy-free version.
Use honey instead of molasses for a milder flavor.
Use gluten-free flour for a gluten-free version.
Use a sugar substitute for a lower-sugar version.

Storage:

Store gingerbread house in an airtight container at room temperature for up to one week.

Tips:

Make sure the dough is chilled before rolling it out to prevent sticking.
Use a sharp knife to cut out the gingerbread house pieces.
Let the gingerbread pieces cool completely before assembling the house.
Use royal icing as glue to hold the gingerbread pieces together.

Notes:

If the royal icing becomes too thick, add a few drops of water to thin it out. If it becomes too thin, add more powdered sugar to thicken it up.

Frequently Asked Questions:

Q: Can I make the gingerbread house pieces ahead of time?
A: Yes, you can make the gingerbread house pieces up to one week ahead of time and store them in an airtight container at room temperature.

Q: Can I use store-bought icing instead of making royal icing?
A: Yes, you can use store-bought icing instead of making royal icing, but it may not hold the gingerbread pieces together as well.

Recipe 2: Chocolate Easter Gingerbread House

Ingredients:

3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
Assorted Easter candy for decorating (jelly beans, Peeps, etc.)
1 batch of royal icing (recipe follows)

Instructions:

In a medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
Beat in molasses, egg, and vanilla until well combined.
With mixer on low, gradually add flour mixture, beating just until combined.
Divide dough in half; flatten into disks. Wrap each in plastic; chill until firm, at least 1 hour or up to overnight.
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
On a floured surface, roll out each disk to a 1/4-inch thickness.
Using a cardboard template or a gingerbread house cookie cutter, cut out house pieces. Place on prepared sheets.
Bake until firm and set, 12 to 15 minutes. Let cool completely on sheets on wire racks.
Make royal icing (recipe follows).
Assemble gingerbread house using royal icing as glue. Decorate with assorted Easter candy.

Nutritional Information:

Serving size: 1/12th of recipe
Calories per serving: 400
Fat per serving: 17g
Saturated fat per serving: 10g
Carbohydrates per serving: 58g
Protein per serving: 4g
Fiber per serving: 2g
Sugar per serving: 36g
Sodium per serving: 174mg