This is the first part of my 3 part series on how to make a gingerbread house. Subscribe to my RSS feed to follow up on the rest of the series!
I recently received one of my Christmas presents early! It was a stand mixer from my aunt Lizzy. I am so excited to have a new mixing option, I was worried my hand mixer wasn’t going to last much longer. Thanks Lizzy!
With the mixer came every single attachment, a sushi roller, a pasta machine, a sausage maker…random things here and there, and a Pampered Chef Gingerbread House ceramic cookie mold. I was immediately intrigued by the gingerbread house kit.
I remember making gingerbread houses when I was younger. Frosting and candy seemed endless. What could be better?
But the gingerbread houses I remember making were the pre-made type from a kit, not homemade ones. My aunt said I had used it when I was a wee one, but I have no memory of it.
When I found out my boyfriend had never made a gingerbread house before (not even the ones from the kit!) I decided to make one asap.
The Pampered Chef Gingerbread House kit came with a recipe to make gingerbread, so that’s the one I used. I’m glad I did, I got a ton of compliments on how tasty the actual gingerbread was. I was happy to hear it wasn’t all about the candy and frosting!
The great thing about this gingerbread is that it’s super easy.
The recipe makes plenty for the amount needed for the cookie mold, so you could probably make an army of gingerbread men with this recipe! The gingerbread kept very well and didn’t dry out, even after 2 days of sitting out and being partially eaten.
The Gingerbread Recipe
Recipe included with the kit
- 3 cups flour
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves – I don’t have any cloves so I substituted nutmeg
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup molasses – the original recipe didn’t specify what type of molasses so I used the full flavor one
- 1 egg yolk
To Make the Gingerbread:
- Preheat the oven to 350º F and to prepare the cookie mold I lightly sprayed it with PAM and lightly floured. This took a little time to get the proper proportion of oil to flour, but my gingerbread didn’t stick and it baked perfectly!
- First, combine the flour, spices, and salt – set aside.
- In a large bowl mix together the butter and sugar until it is light and fluffy.
- Mix in the molasses and egg yolk, beat until smooth.
- Gradually mix in the flour mixture, and beat until the dough is thouroughly combined. The recipe noted that the dough will be very stiff, and dry.
- You then need to press the dough into a ball, my dough was too dry to stick so I added small amounts of water until it was able to stay together better.
- I then pressed my dough into the ceramic molds, and baked for about 20 minutes, or until it was lightly browned on top.
- If you are just making gingerbread men, or gingerbread cookies you could roll out your dough, place on cookie sheets and bake for 10 – 15 minutes, or until lightly browned and crispy.
- When the cookies are done, allow them to cool fully before trying to remove from the ceramic mold, or moving from the cookie sheet. Once they have completely cooled you can frost your cookies, or assemble your house!
Don’t forget to subscribe to my RSS feed to read parts 2 and 3 of How to Make a Gingerbread House!