I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at firstname.lastname@example.org
It’s that magical time of year where everyone starts to talk about making Gingerbread Houses. This is a fun twist on that idea — an incredibly fancy Gingerbread House cookie!
Here is what you need
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 1 eggs
Cookie Cutters: Circle, house, mini gingerbread man, mini reindeer
– Cream the soft butter with the sugar until the combination is smooth (not grainy to the touch) in a mixing bowl.
-Add eggs…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
-Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
- 4 egg whites
- 2 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
-Divide the icing into 5 equal bowls.
-The first bowl of icing remains light brown.
-The second bowl of icing, add several drops of purple gel food coloring. Stir to mix.
-The third bowl of icing, add several drops of pink.
-The fourth bowl of icing remains white.
-The fifth bowl, add a few drops of flesh colored to get a light light tan color.
-Using 5 number #2 tips fitted onto piping bags, scoop some icing into each bag.
-Thin out the brown icing left in the bowl using a tsp of water
-Pipe on snow around the top of the house and fill in with white icing.
-Let sit for 30 minutes.
-pipe an edge using the brown icing around the house, mini gingerbread and reindeer.
-Fill in with the thinner brown icing.
-Let dry for 2-3 hours.
-Pipe on a white door and use the purple icing to make lines on the door.
-Use the pink to make pink heart windows and then white to make window lines.
-Make 3 dots, in different sizes above the door and pipe on squiggly lines to make “Rose” like looks.
-Decorate the mini gingerbread man and reindeer according to the picture.
-Let dry for another 3 hours
-Dip the circle cookie in thick white icing and then dip the icing covered part of the cookie in coconut flakes.
-Place gingerbread house onto the circle cookie and hold it there for 15 minutes
-Place the gingerbread man and reindeer on the cookie.
-Let dry for 2 hours.