Making gingerbread houses is just one of those traditions that is just too much fun to pass up. I'll give it to you... making them from scratch can be a lot of work. But in the end it is oh so satisfying!
But if you insist that houses really aren't your thing... grab those cookie cutters to make some delicious gingerbread cookies.
Gingerbread
[perfect for cutouts or gingerbread houses]
5 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 c. butter, softened
1 c. brown sugar
1 egg
1 c. molasses
1 tsp. vanilla
Directions: Begin by sifting together the flour, baking soda, salt, and spices into a large bowl. Set aside. Next cream together the butter and brown sugar. Beat in the egg and vanilla. Next add the molasses. Stir until all ingredients are well combined.
Next, slowly begin adding the flour mixture. Mix until the flour is completely incorporated and thick dough has formed. Place the dough onto a piece of plastic wrap. Wrap the dough in the plastic wrap and chill in the refrigerator for a few hours or overnight.
Preheat your oven to 350 degrees F. Roll out the chilled dough onto a floured surface, about a 1/4 inch thick using a floured rolling pin. Cut the dough using gingerbread house template or desired cookie cutters. Place cutouts on a cookie sheet lined with parchment or tin foil. Bake for about 15 minutes. Let the cookies cool on the cookie sheet for a few minutes then carefully move to a cooling rack. Decorate as desired.
***If your cookies are cracking or the shapes are not turning out when you bake them, you may not be rolling your dough thin enough.
***For a crisp cookie [perfect for building] bake the full 15 minutes. If you want a cookie that is a little softer, reduce baking time to about 12 minutes.
Download the printable pattern by saving the image above or by clicking
here!
Update 12/14 » Find another LARGER free gingerbread pattern HERE.
