Orange County School of Arts Gingerbread House
Gingerbread House Recipe
Author: The Mekjian Family Culinary Arts & Hospitality Conservatory
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 1/2 tsp ginger
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 2 tsp baking soda
  • 1/2 cup margarine
  • 1 egg beaten
  • 3 1/2 cups all purpose flour
Royal Icing
  • 3 3/4 cups powdered sugar sifted
  • 1-2 large egg whites may substitute 4 tsp packaged egg whites and 1/4 cup water
  • 1 tsp almond extract may substitute vanilla extract or lemon juice
  1. In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally 

  2. Remove from heat; stir in soda (it will foam up)

  3. Stir in margarine until melted

  4. With a fork, stir in egg, then flour

  5. On a floured surface, knead dough until mixed

  6. Divide dough in half, wrap half with plastic wrap; set aside

  7. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch

  8. Cut with cutters

  9. Bake at 325 °F on a cookie sheet for 12 minutes; cool on a wire rack

Royal Icing
  1. In a large bowl, combine the sugar, egg white, and water

  2. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator

  3. Before using, beat it with a fork