Recipes and Cooking Gingerbread Snow Globe City 4.3 (19) 8 Reviews 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. By Genise Bullock-Prado Published on October 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 30 mins Bake Time: 20 mins Total Time: 1 hrs 50 mins Servings: 72 Jump to Nutrition Facts Ingredients 5 cup 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 (2 sticks) 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. Philip Ficks Scraps Use extra dough to bake additional cookies, Rate it Print Nutrition Facts (per serving) 76 Calories 3g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 76 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 66mg 3% Total Carbohydrate 12g 4% Total Sugars 5g Protein 1g Calcium 16mg 1% Iron 0.6mg 3% Potassium 57mg 1% Folate, total 16.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.