Gingerbread house decorated with icing and sweets



30 MIN


10 MIN



Gingerbread house decorated with icing and sweets



930 ml (3 3/4 cups) unbleached all-purpose flour

15 ml (1 tbsp) ground ginger

5 ml (1 tsp) baking soda

5 ml (1 tsp) ground cinnamon

2.5 ml (1/2 tsp) ground nutmeg

2.5 ml (1/2 tsp) salt

180 ml (3/4 cup) softened unsalted butter

250 ml (1 cup) packed brown sugar

125 ml (1/2 cup) molasses

1 egg


1 egg white

375 ml (1 1/2 cup) icing sugar


Multicolored Jelly Beans or other jujubes, sticks and/or small candy canes, Yummies style chocolate lozenges, the licorice of different shapes and colors, green and/or red mints



In a bowl, combine the flour, ginger, bicarbonate, cinnamon, nutmeg and salt. Reserve.

In another bowl, cream the butter with brown sugar and molasses with an electric mixer for about 2 minutes. Add the egg and mix well. At low speed or with a wooden spoon, stir in the dry ingredients and mix until the dough is smooth and homogeneous. Add 15 ml (1 tbsp. ) of water as needed.

Shape the dough into 2 discs. Wrap with plastic wrap and refrigerate for 1 hour.

Place the rack in the center of the oven. Preheat oven to 190°C (375°F). Line two cookie sheets with parchment paper.

On a lightly floured worktop, knead one disc of dough at a time with your hands for about 1 minute. Lower the dough to a thickness of about 3 mm (in). Cut cookies using cookie cutters. Reuse scraps. Divide the cookies of the same size on the same plate.

Bake, one plate at a time, for about 10 minutes or until the outline of the cookies is lightly browned. Allow cooling completely.


In a bowl, whisk the egg white and icing sugar with an electric mixer until the icing is homogeneous.

Using a pastry bag filled with icing and equipped with a small, undy socket, garnish the edges of the pieces of the house and assemble it.

Allow drying 24 hours before decorating.