Gingerbread Village

Gingerbread Village
Servings: 24 Yield: 24 cookies Prep 1 hr 30 mins Total Time 3 hrs 30 mins (includes chilling time)

Ingredients

  • 1/2 Basic Recipe dough (see below)
  • 1 cup all-purpose flour, plus more for rolling
  • 2 tablespoons mild-flavor molasses
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 recipe untinted Royal Icing (see Holiday Half-Moons recipe)
  • Food coloring
  • Small candies for decorating

Make It

1. 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.

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

3. 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.

4. 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.

Basic Recipe

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup lightly packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

Make It

1. In a medium bowl combine the flour, baking soda, and salt.

2. 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.

3. 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.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 191, Fat, total (g): 4, chol. (mg): 18, sat. fat (g): 3, carb. (g): 37, Monounsaturated fat (g): 1, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): , sugar (g): 26, pro. (g): 2, vit. A (IU): 130, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 25, Cobalamin (Vit. B12) (µg): , sodium (mg): 82, Potassium (mg): 49, calcium (mg): 17, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.