Download Gingerbread House Template
In a medium bowl, combine margarine, molasses, brown sugar and vanilla, cream until light and fluffy. Add egg, mix until incorporated. Slowly add Kinnikinnick Sugar Cookie Mix ginger and cloves, mix until combined (pea size texture). Finish mixing dough with hands until smooth. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F (176°C), and line 2 cookie sheets with parchment paper.
Roll dough on a lightly floured surface- about 1/4” thick. Using gingerbread house stencil cut pieces out and carefully place onto pan. Use a pallet knife to help reshape and move cut outs to parchment lined cookie sheet. Cut out pieces need to be as straight as possible (this will help with assembly).
Bake at 350°F, times vary depending on size. The door and chimney pieces take 7 minutes to bake, The back, front, sides and roof pieces take 14-17 minutes (times may vary depending how thick or thin your pieces are). Cool for 10 minutes and remove from pan. Assemble with royal icing and decorate with your favourite gluten free candies.
Yields 1 gingerbread house
In a medium bowl whip egg whites to soft peak. Slowly add icing sugar 1 cup at a time until desired thickness. Colour in your favourite colours and decorate with your favourite gluten-free candies.
Tips & Variations
- 2 recipes are required to make this gingerbread house. For best results, mix dough in two separate batches.
- There will be some left over dough. Use for decorations or gingerbread cookies
- Download the gingerbread house template HERE