“Nibble, nibble, little mouse, who is nibbling at my house?” —The Brothers Grimm, Hansel and Gretel
A new record has been set in Texas for the world’s largest gingerbread house. In December 2013, a 21 foot tall edible structure was created that covers over 2500 square feet using a recipe including 7200 eggs, 7200 pounds of flour and nearly 3000 pounds of brown sugar. For the diet conscious, that’s nearly 36 million calories.
As for us? We’re going small.
Party tip: One batch of dough yields six cookies, but make more than you think you’ll need. Turns out this is one kid craft the grown-ups will enjoy too.
- 2 cups flour
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 tablespoons molasses
- 3 teaspoons fresh grated ginger
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 egg whites
- 3 cups confectioner’s sugar
- 1/4 teaspoon cream of tartar
- Candy for decorating (licorice, candy canes, M&Ms, gumdrops, chocolates, etc.)
To make cookie template: Find the midpoint of the short side of a 4”x6” index card and make an angled cut down two inches to each side to form a peak.
To make cookies: Mix flour, baking powder and cinnamon and set aside.
In mixing bowl, cream together butter and brown sugar.
Add molasses, ginger, milk and vanilla extract and mix to combine.
Add dry ingredients and mix until dough holds together.
On a piece of parchment paper, roll dough out to 12”x14” and place paper on a baking half-sheet.
Using template, cut out cookie shapes, but leave cookies in place.
Bake in a 350 degree oven for 20 minutes.
While still warm, re-cut the cookie edges, then allow to rest until cool.
To make icing: In a mixer with whisk attachment, beat egg whites until frothy.
Combine confectioner’s sugar and cream of tartar and add to egg whites.
Whisk until peaks form (about 5 minutes).
To decorate: Use icing as glue to affix candy to cookies.