Source: Parents Magazine

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Recipe Summary test

prep:
90 mins
total:
210 mins(includes chilling time)
Servings:
24
Yield:
24 cookies
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Gingerbread Village

Ingredients

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Directions

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  • Add the flour, molasses, pumpkin pie spice, ginger, baking powder, and salt to the Basic Recipe dough. Divide in half and shape each piece into a disc. Wrap with plastic wrap and chill until firm, about 2 hours.

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  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

  • Roll out a disc of chilled dough on a lightly floured surface to a scant 1/4-inch thickness. Use a 3- to 5-inch house shaped cookie cutter to cut out shapes, re-rolling scraps as needed. Use a sharp knife to cut out doors and windows, if desired. Transfer to the prepared baking sheets, about 2 inches apart. Bake until just golden around the edges, about 10 to 12 minutes. Transfer to a wire rack and cool completely.

  • Divide the Royal Icing into smaller bowls and tint as desired with food coloring. Place each color in a zip-top bag. Press out the excess air and seal the bags. Snip a very small corner from each bag, and pipe decorations on the cookies. Finish with candies as desired.

Nutrition Facts (Gingerbread Village)

191 calories; total fat 4g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 18mg; sodium 82mg; potassium 49mg; carbohydrates 37g; fiber 0g; sugar 26g; protein 2g; trans fatty acid 0g; vitamin a 130IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 25mcg; vitamin b12 0mcg; calcium 17mg; iron 1mg.

Basic Recipe

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine the flour, baking soda, and salt.

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  • In a separate large bowl beat the butter and sugars with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually add the flour mixture, beating until just combined.

  • Divide the dough in half, and proceed with a cookie recipe. (Each recipe uses half of the Basic Recipe.) To save the dough for later use, shape each half into a disc, wrap in plastic, and freeze for up to a month.

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