# What You'll Need:
→ 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, etc.)
16 - 1/2 cup shredded coconut (optional, for snow effect)
17 - 1/4 cup mini marshmallows (optional)
# Method:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and brown sugar until light and fluffy. Incorporate molasses and egg, mixing until homogeneous.
03 - In a separate bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
04 - Gradually add dry ingredients to the wet mixture, stirring until a smooth dough develops.
05 - Divide dough in half and roll each between parchment sheets to approximately 1/4 inch thickness.
06 - Using cardboard or printable templates, cut dough into house panels: two walls (4x6 inches), two roof pieces (5x7 inches), and two side walls (4x5 inches).
07 - Place panels on baking sheets and bake for 12 to 15 minutes until edges are firm. Cool completely on a wire rack.
08 - Beat egg whites until foamy. Gradually add sifted powdered sugar and lemon juice, beating until thick and glossy. Transfer to a piping bag fitted with a small round tip.
09 - Pipe icing along panel edges and join pieces to construct the house. Hold panels in place for a few minutes until set, then allow to dry for 30 minutes.
10 - Use remaining icing to pipe decorative details and affix candies, coconut, and marshmallows. Let the gingerbread house dry completely before displaying or serving.
