Gingerbread mini houses that will sit on the side of coffee mug or inserted on top of a creamy dessert. Recipe also makes a great 7″ x 6″ tall house for decorating with candies and royal icing. Takes a few hours to create but will be worth the fun and effort.
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
1 egg, room temperature
1/2 cup un-sulfured molasses -tested Grandmas®
1 tablespoon water
3 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, ground ginger
1/2 teaspoon ground all spice
1/4 teaspoon salt
1 pound or 3–1/2 cups sifted confectioners sugar
5 tablespoons meringue powder
1/2 cup water
Food Coloring Gel- optional
Roll dough between two sheets of parchment paper, use pizza cutter or metal sharp cookie cutters to cut shapes. Re-roll dough and continue to cut out shapes of house.
Bake on parchment lined baking sheets at 350 degrees for 10 minutes for mini shapes. If making larger house pieces bake up to 15-20 minutes. Watching carefully not to burn. Allow cookies to cool before assembling house. Cookies can be baked ahead a day ahead.
In medium bowl with paddle attachment, combine all ingredients. Mix on low speed until smooth and creamy. About 7-10 minutes. If icing is too thick add more water, if icing is too thin add more confectioners sugar. Divide icing into bowls if you plan to color for piping. use food gel paste for coloring.
You can eat the larger house if you would like, but it will taste old after a day. The mini houses are delightful to eat with the Peppermint Cheesecake Mousse.
Recipe inspired by Sally’s Baking Addition, Fancy flours, and family recipe.
Assorted candies, gumdrops, hard candies, sprinkles, mini gum balls/gumballs, white chocolate covered tree pretzels, holiday M & M’s, candy snowflakes, your choice
Keywords: Gingerbread, House, Royal Icing, DIY, Mini, Gingerbread, Houses