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Mini Halloween Gingerbread Houses

  • Author: Jean Van't Hul

Description

A delicious and easy gingerbread cookie recipe that works for both gingerbread houses and cookie shapes. Adapted from Food.com. 


Ingredients

Scale
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 4 1/2 teaspoons pumpkin pie spice mix
  • 2 teaspoons baking soda
  • 1/2 cup butter (1 stick)
  • 1 egg
  • 3 1/2 cups all-purpose flour

Instructions

  1. Heat sugar, molasses, and spices to boiling in a medium to large pan.
  2. Remove from heat and stir in baking soda, letting it foam up.
  3. Add butter and stir occasionally as it melts.
  4. Whisk in egg.
  5. Add flour and stir with a wooden spoon (not all the flour will mix in).
  6. Dump mixture onto counter and knead until the flour is incorporated.
  7. Use a rolling pin to roll dough to approximately 1/4 inch thick.
  8. If making gingerbread cookies, cut with cookie cutters.
  9. If making gingerbread houses, print or make a paper template. Arrange the template pieces on the rolled-out dough and use a knife to cut them out.
  10. Place gingerbread pieces on a parchment paper-lined baking sheet and bake at 325 degrees Fahrenheit for 12 minutes. Let cool on a wire rack.
  11. Assemble and decorate with a simple icing (mix 4 cups powdered sugar with 1 teaspoon of vanilla and enough milk to give it a spreadable consistency).

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