This year we added to the Christmas Gingerbread tradition by baking our own Gingerbread. This was half out of necessity and half out of adventure. There were no Gingerbread house kits to be found in the small Northern Minnesota town that I was visiting over the weekend.
I think we will be adding the baking process to this tradition. It was fun to create our little village, and the gingerbread smells it created were so warm and cozy. It set the perfect mood, along with the snow covered ground and apple cider simmering on the stove.
Here is the The Gingerbread Recipe that we used. I would recommend it for building, but not for cookies as there wasn’t enough Ginger flavor for my taste, but you may like it.
2 Sticks Softened Butter
1 cup Brown Sugar
2 cups Molasses
8 cups of all purpose flour
1 tsp baking soda
1 tsp salt
5 tbsp ground cloves
5 tbsp ground cinnamon
5 tbsp ground ginger
In a bowl combine brown sugar and butter and mix until smooth, add molasses and eggs; set aside.
In a large bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger.
Into the large bowl add the wet ingredients, folding in by hand. Once combined place on a floured surface and roll out to 1/4″ thick, and cut out pieces. There are many templates online or you could create your own.
Preheat oven to 350. Place Gingerbread pieces on parchment paper covered cookie sheet and bake for 12 minutes. Cool completely before assembling house.
2 lbs powdered sugar
1 tsp cream of tarter
3 egg whites
1/4 cup water
Combine powered sugar and cream of tarter in a bowl. Add eggs and whip adding water until you get the consistency you like. I like mine to make stiff peaks.