Some of the most meaningful, memorable holiday gifts are the ones made with love. This holiday, skip the commercial gift giving, share time with family, and put your apron on. Gather in the kitchen for this fun, creative and delicious Gingerbread baking.

Homemade Gingerbread house baking and crafting is one exceptional talent and hobby my mom, Georgia, passed on to us. The tradition began during the Christmas season of 1978 and continues in our family today. 

My mom’s homemade Gingerbread houses became a coveted holiday gift. Everyone who knew my mom’s tradition would wonder each Christmas if they would be lucky to receive one. Indeed a labor of love, my mom produced dozens each Christmas season, sometimes into the wee hours of the night.

For the past decade, I am now the primary Gingerbread manufacturer, and my operation has yet to surpass the dozens each year. Now my children partake in the process that creates memories and brings joy and nostalgia.

Homemade Gingerbread Houses make great gifts and are a way to connect with family, get into the Holiday spirit and enjoy sweet, spiced aromas throughout the house. Enjoy this delicious recipe and begin a new family tradition.

Gingerbread Dough for Gingerbread Houses

Ingredients

• 1 cup of shortening (or 1 cup of butter)
• 1 1⁄2 cups of dark brown sugar
• 2 tbsp of molasses
• 3⁄4 cup of dark Karo Syrup
• 4 cups of flour
• 2 tsp of baking soda 
• 1 egg
• 2 tbsp of hot coffee
• 4 tsp of cinnamon
• 3 tsp ginger
• 3 tsp of clove
• 2 tsp nutmeg

Directions

1. Melt butter.

2. Pour into a large mixing bowl.

3. Add sugar and molasses to butter and cream together.

4. Add egg to mixture.

5. Add corn syrup.

6. Mix baking soda and coffee in a measuring cup and add to the large mixing bowl.

7. Sift the spices together and add them to the ingredients in the large bowl. Beat with an electric mixer on medium speed.

8. Gradually add one cup of flour at a time. Mix well with a wooden spoon then work the rest in with your hands.

9. Add ½ cup additional flour a bit at a time, if necessary.

10. Form three or four balls of dough. Place them in a sealed plastic bag and chill them briefly (about 15 minutes).

11. Roll the balls of dough thinly onto an ungreased pan and put the cutout patterns on top of the dough. Cut around the pattern with a butter knife.

12. Add residual dough back in to make the next set. WHEN CUTTING OUT THE DOORS, DON’T FORGET TO cook them and SAVE THEM! See pictures for door ideas.

13. Bake at 375 degrees for 13 to 15 minutes.

14. Let them cool on the pan; do not put them on a rack. Transfer to cardboard or store in a cardboard box until ready to decorate.

Royal Icing

Ingredients:

• 2 to 3 egg whites
• 5 to 6 cups of confectioners sugar (more to increase the viscosity)
• 1 tbsp of cream of tartar

Directions

Isolate egg whites* (don’t use egg substitute) and pour into a stainless-steel bowl.

Add sugar in one cup at a time while beating with a mixer. The icing should peak and run smoothly through beaters and not drip, beating to the consistency to squeeze through the decorating bag and stainless decorating tubes. I like the decorating bags from Sur La Table.

If you have young children, you may want to assist or have them spread some of the icing with a plastic butter knife.

*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness

Gingerbread House Pattern and Decorating Tips

Directions:

This process may take a day or two, so patience is required. All pieces glue together with royal icing to ensure it is not too soft, or your decorations will droop and possibly fall off!

1. Cut out the attached pattern and trace it onto heavy cardboard stock. You'll need an X-Acto knife for cutting windows. Keep a backup set because they get greasy.

2. Decorate the rooftops before putting the house together. Make sure they are not too heavy with candy. Too much weight will make it challenging to hold royal icing when putting together. Try Snow Cap candies or holiday colored M&M's. Let these dry overnight.

3. For windows, spread and melt Jolly Rancher hard candies on foil or parchment paper at 375 degrees. Carefully watch; once they bubble, take them out to cool. If they burn, throw them out and start over. Let them cool, and then crack off small pieces and glue to the backside to cover the inside of window openings with royal icing. Set aside to dry.

4. Set up the floor of the house onto cardboard cutout, which will help keep the house from breaking while wrapping and transporting. Any icing or candies that overflow will flow onto this platform.

5. Assemble the windows on the right and left sides of the house. Glue directly to the floor of the house and connect with the front and backside.

6. Make sure there is ample room around the house's perimeter to put candy decorations. Let the sides dry before installing the roof. OVERNIGHT is best.

Make sure you put candy surprises inside the house before gluing the roof on. Gold Coin chocolates are always a hit. If you're feeling generous, a gift card!

7. Roof will take patience. Be prepared to hold them together firmly for at least five minutes. Or, I have found objects to lodge under the roof rim to hold together while drying but do it gently; the dough is fragile.

8. Once the roof is solid and secure, you can top the seam with icing and candies such as gummy raspberries (pictured). Then you can continue to decorate the outside perimeters and front and back sides.