Mini-gingerbread houses are adorable and just the right size for everyone to have their own little gingerbread house to build, decorate and eat. You'll need to get a special cookie cutter, but once you've got it, this treat could become a family tradition everyone can enjoy. The decorating process is a great project for kids or as a fun dessert activity for a party. This recipe is delicious using any shape cookie.
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Try to only re-roll the dough about three times at most, otherwise it gets stiff and hard to handle.
We LOVE gingerbread houses in our family. A special thank you to Auntie Maureen who always sends the kids the most beautiful and elaborate gingerbread house every Christmas. This gingerbread recipe is also found on the back of the packaging for the mini-gingerbread cookie cutter. My daughter Madeline has been making these for years!
- 2/3 cup light brown sugar packed
- 2/3 cup molasses
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 cup unsalted butter at room temperature
- 1 egg beaten
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups flour plus extra for dusting while rolling out the dough
- Place brown sugar, molasses, cinnamon and ginger in a large pan over medium-low heat. Bring to a boil, stirring as it cooks. Remove pan from the heat and stir in baking soda.
- Add butter gradually, about 1/4 cup at a time, stirring well between additions to combine.
- Next add the egg, vanilla and salt and stir to combine.
- Pour into a large bowl and add flour gradually, stir to combine.
- Turn dough out onto a lightly floured kitchen counter, cutting board or on a pastry cloth and knead until dough comes together and is no longer sticky, adding flour by the tablespoon if needed.
- Roll out half the dough on the floured work surface to about 1/8" thick. Place gingerbread house cookie cutter on the dough and press to cut through the dough and create the outlines for the gingerbread houses.
- Preheat oven to 325°
- Place the sectioned pieces of dough on the parchment paper and bake until edges are slighted browned, about 10 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely before assembling and decorating.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.