The holiday season is upon us, and what better way to celebrate than by making your very own gingerbread house? This year, take your gingerbread house up a notch with this fun and festive recipe for Santa’s Workshop Gingerbread House. Not only will it be a fun activity for the whole family, but it will also make for a delicious and impressive centerpiece to any holiday gathering!
- 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 large egg
- 1/2 cup molasses
- Assorted candy and icing for decorating
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- In a large bowl, beat the butter and brown sugar together until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually stir in the dry ingredients until the dough comes together.
- Divide the dough in half and wrap each half in plastic wrap. Chill for at least 1 hour.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one half of the dough to about 1/4 inch thickness.
- Cut out the shapes for the house (walls, roof, etc.) using a template or cookie cutters.
- Transfer the shapes to the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown.
- Repeat with the remaining dough until all the shapes are baked and cooled.
- Using icing, assemble the gingerbread house by gluing the pieces together. Let the icing set for at least 1 hour.
- Decorate the gingerbread house with assorted candy and icing as desired.
Servings: 12 | Calories: 350 | Total Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 140mg | Carbohydrates: 52g | Fiber: 1g | Sugar: 29g | Protein: 3g
Total Time: 2 hours (includes 1 hour for chilling and 1 hour for icing to set)
- Medium bowl
- Large bowl
- Plastic wrap
- Parchment paper
- Rolling pin
- Cookie cutters or template
- Baking sheet
- Icing bag or ziploc bag
Serve as a fun and festive centerpiece at any holiday gathering. Cut into small pieces for individual servings.
Try using different types of candy or icing for decorating, or add edible glitter for some extra sparkle.
- Whole wheat flour can be substituted for all-purpose flour
- Honey can be substituted for molasses
- Dark brown sugar can be substituted for light brown sugar
Store the gingerbread house in an airtight container at room temperature for up to 1 week.
- Make sure to chill the dough for at least 1 hour to make it easier to work with.
- Use a template or cookie cutters to ensure that all the pieces are the same size.
- Let the icing set for at least 1 hour before adding any decorations.
This recipe can be a bit time-consuming, so make sure to set aside plenty of time for chilling, baking, and decorating.
Frequently Asked Questions:
Can I make the gingerbread house ahead of time?
Yes, you can make the gingerbread house up to 1 week ahead of time and store it in an airtight container at room temperature.
Can I freeze the gingerbread dough?
Yes, the gingerbread dough can be frozen for up to 2 months. Thaw it in the refrigerator overnight before using.
How do I make the icing for decorating?
To make the icing, mix together 2 cups of powdered sugar, 1/4 cup of water, and 1 teaspoon of vanilla extract. Beat with an electric mixer until smooth and creamy, then transfer to an icing bag or ziploc bag for decorating.
This Santa’s Workshop Gingerbread House is not only a fun activity for the whole family, but it also tastes delicious! The warm and spicy gingerbread pairs perfectly with the sweet and colorful candy decorations. While it may take some time and effort to make, the end result is well worth it. I highly recommend trying this recipe out for yourself this holiday season!