Pastel Gingerbread Houses

Pastel Gingerbread Houses

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When it comes to holiday treats, gingerbread houses are always a hit. But why settle for traditional brown gingerbread when you can make pastel gingerbread houses? These colorful creations are not only delicious but also fun to make with family and friends. In this recipe, we’ll show you how to make your own pastel gingerbread houses from scratch.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 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 pastel food coloring
  • Assorted candy for decorating (gumdrops, candy canes, sprinkles, etc.)
  • Royal icing (recipe below)

Instructions

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.
  2. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add in the molasses, egg, and vanilla extract and mix until well combined.
  3. Gradually add in the dry ingredients and mix until the dough comes together. Divide the dough into four equal portions.
  4. Add a few drops of food coloring to each portion of dough and knead until the color is evenly distributed. Wrap each portion of dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Roll out each portion of dough on a lightly floured surface to 1/4-inch thickness. Use gingerbread house templates to cut out the shapes for the walls and roof of your houses.
  7. Bake the gingerbread pieces for 10-12 minutes, or until lightly browned around the edges. Let the pieces cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Use royal icing to glue the gingerbread pieces together and to decorate the houses with candy and sprinkles.
  9. Let the houses dry for at least 1 hour before serving or displaying.
See also  Once Upon A Chef Gingerbread

Royal Icing

  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 1/2 cup water
  1. In a large bowl, whisk together the powdered sugar and meringue powder.
  2. Add in the water and beat with an electric mixer until stiff peaks form.
  3. Transfer the icing to a piping bag fitted with a small round tip.

Nutritional Information

Serving Size: 1 gingerbread house
Calories: 150
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugar: 16g
Protein: 1g

Cooking Time

Preparation Time: 30 minutes
Chilling Time: 1 hour
Baking Time: 10-12 minutes
Assembly Time: 30 minutes
Total Time: 2 hours

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Electric mixer
  • Rolling pin
  • Gingerbread house templates
  • Parchment paper
  • Baking sheet
  • Wire rack
  • Piping bag and tip

Serving Suggestions

Pastel gingerbread houses are perfect for holiday parties, cookie exchanges, and family gatherings. Serve them as a centerpiece on your dessert table or give them as gifts to friends and neighbors.

Variations

You can get creative with your pastel gingerbread houses by adding different candy decorations, using different colors of food coloring, or even making different shapes (like a pastel gingerbread castle!).

Substitutions

If you don’t have meringue powder for the royal icing, you can use egg whites instead. Just be sure to use pasteurized egg whites to avoid any risk of foodborne illness.

Storage

Pastel gingerbread houses can be stored in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can freeze them (un-decorated) for up to 2 months.

Tips

  • Be sure to chill the dough before rolling it out to prevent it from sticking.
  • Use a sharp knife or pizza cutter to cut out the gingerbread house shapes.
  • Let the gingerbread pieces cool completely before assembling them.
  • Be patient when decorating – the royal icing needs time to dry before you can add more decorations.
See also  Frosted Gingerbread Cake

Notes

This recipe makes four small gingerbread houses. If you want to make larger houses, you may need to double the recipe.

Frequently Asked Questions

Can I use store-bought gingerbread dough instead of making my own?

Yes, you can use store-bought gingerbread dough if you don’t want to make your own. Just be sure to choose a dough that is sturdy enough to hold the weight of the decorations.

Can I use gel food coloring instead of liquid?

Yes, you can use gel food coloring instead of liquid. Just be sure to use a small amount and mix it well into the dough to prevent streaks.

Can I make the gingerbread houses ahead of time?

Yes, you can make the gingerbread houses ahead of time and store them in an airtight container at room temperature. Just be sure to wait to decorate them until right before serving or displaying.

Pastel gingerbread houses are a fun and creative twist on a classic holiday treat. With their colorful hues and sweet decorations, they’re sure to be a hit with kids and adults alike. This recipe may take a bit of time and effort, but the end result is well worth it. So gather your family and friends, put on some festive music, and get ready to make some sweet memories this holiday season!

See also  How To Store Gingerbread Cookies
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