Gingerbread decorations are among the best Christmas decor ideas since you can eat them after you enjoy their beauty! Start with our classic gingerbread recipe, use our template to shape a gingerbread city, and sprinkle with powdered sugar.

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Ingredients

  • 5 cups all-purpose flour

  • 1 tablespoon ground ginger

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground white pepper

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 cup butter, softened

  • 1 cup packed dark brown sugar

  • ½ cup molasses

  • 1 egg

  • ½ cup milk

  • Powdered sugar

  • Granulated sugar

Directions

  • In a large bowl whisk together the flour, ginger, baking powder, salt, white pepper, cinnamon, and nutmeg until well combined; set aside.

    In a very large bowl beat together the butter, brown sugar, and molasses with an electric mixer on high speed until light and fluffy. Add egg; beat until smooth and combined. Add half the flour mixture; beat until just combined. Add milk; beat until just combined. Add remaining flour mixture; beat until just combined. Using your hands, knead dough until smooth; divide in half. Wrap each dough half with plastic wrap; chill 30 minutes.

    Preheat oven to 350°F. Roll each dough half on parchment paper into about a 15x10-inch rectangle. Using a sharp knife, score free-form building and rooftop shapes on each sheet of dough without cutting through dough. Using a cookie cutter, cut out trees. Transfer each parchment sheet of dough to a 15x10-inch baking pan. Remove excess dough scraps. Using the straight edge of a dough scraper or a knife, add brick and window scores without cutting completely through dough.

    Bake 10 minutes. Remove from oven. Carefully cut along scored lines of building and rood shapes. Bake 10 minutes more or until firm. Remove from oven. Cook completely on a wire rack. Separate gingerbread pieces.

    Sprinkle powdered sugar over cookies; gently rub in. Cover with waxed paper and let stand for 30 minutes or up to 24 hours. Arrange cookies in a large glass filled with 2 to 3 inches of granulated sugar to help stabilize cookies. Makes 72 servings.

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Scraps

Use extra dough to bake additional cookies,

Nutrition Facts

76 calories, 3 g fat (2 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 10 mg cholesterol, 66 mg sodium, 12 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.

Reviews (7)

Most helpful positive review

11/29/2013
I agree with the first comment. It skips when to add the second half of the flour mixture and never says when to bake them!

Most helpful critical review

11/29/2013
I agree with the first comment. It skips when to add the second half of the flour mixture and never says when to bake them!
7 Ratings
  • 0 Rating Star 7
12/10/2015
What size large jar?  Large is subjective.  One gallon or two gallon glass canister?Thank you!!!!
11/29/2013
I think someone at BHG needs to proof-read this recipe.
11/29/2013
I agree with the first comment. It skips when to add the second half of the flour mixture and never says when to bake them!
08/09/2014
TEMPLATE: http://www.bhg.com/christmas/gingerbread-houses/gingerbread-house-city/
12/10/2013
The recipe on the pdf with the template download is the correct recipe (the gingerbread is delicious). FYI, I reduced the buildings template in Adobe Photoshop by about 50% so that I could make several cities inside quart mason jars (as gifts) instead of just one big city. Turned out beautifully but a LOT of work because one is dealing with multiple tiny buildings and associated decorating.
03/01/2014
I couldn't come up with the template at all. Where is it? I assume a 350 oven. They look really nice, but possibly are lots of work!
08/09/2014
Template: http://www.bhg.com/christmas/gingerbread-houses/gingerbread-house-city/