Build a festive gingerbread structure with homemade panels, royal icing, and an assortment of candies.
# Ingredient List:
→ Gingerbread Panels
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup molasses
05 - 1 large egg
06 - 1 teaspoon baking soda
07 - 1 tablespoon ground ginger
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
→ Royal Icing
12 - 2 large egg whites or 4 tablespoons pasteurized egg whites
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon lemon juice
→ Decorations
15 - 1 cup assorted candies (gumdrops, mini pretzels, chocolate buttons, sprinkles, candy canes)
16 - 1/2 cup shredded coconut (optional)
17 - 1/4 cup mini marshmallows (optional)
# Recipe Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter with brown sugar until light and fluffy. Mix in molasses and egg until combined.
03 - In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Gradually add to wet mixture and stir until smooth dough forms.
04 - Divide dough in half. Roll each half between parchment sheets to 1/4 inch thickness. Cut dough into panels using templates: two walls (4x6 inches), two roof pieces (5x7 inches), two side walls (4x5 inches).
05 - Transfer panels to prepared baking sheets. Bake for 12 to 15 minutes until edges are firm. Cool completely on a wire rack.
06 - Beat egg whites in a large bowl until foamy. Gradually add powdered sugar and lemon juice, beating until thick and glossy. Transfer to a piping bag fitted with a small round tip.
07 - Pipe icing along edges of panels and join to form the structure. Hold pieces together until icing sets, then allow to dry for 30 minutes.
08 - Use remaining icing to pipe decorative details and attach candies, shredded coconut, and mini marshmallows as desired. Let dry until icing is firm before displaying or serving.
