Description
Discover how to make spooky Haunted House Gingerbread Cookies that will delight your taste buds and impress your guests. Perfect for Halloween!
Ingredients
- 600 grams all-purpose flour (2 1/2 cups (600 ml))
- 2 1/2 teaspoons (13 ml) ground ginger
- 1 1/2 teaspoons (8 ml) ground cinnamon
- 1 teaspoon (5 ml) ground allspice
- 1/2 teaspoon (3 ml) ground white pepper
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 200 grams (1 cup (240 ml)) vegetable oil
- 200 grams granulated sugar
- Zest of two oranges
- 1 egg, at room temperature
- 120 ml (1/2 cup) molasses
- 120 ml (1/2 cup) honey
- 2 Tablespoons (30 ml) white distilled vinegar
- 900 grams powdered sugar (2 pounds (907 g))
- 155 grams pasteurized egg whites
- 1/2 teaspoon (3 ml) cream of tartar
Instructions
- In a large mixing bowl, combine the flour, spices, baking soda, and salt using a whisk. Set this mixture aside.
- In a stand mixer with a paddle attachment, beat the orange zest and sugar for half a minute to extract the oils from the zest. Incorporate the vegetable oil and blend until thoroughly mixed. Introduce the egg and beat on medium-high until the mixture becomes light and airy. Make sure to scrape down the sides of the bowl at least twice during this process.
- Pour in the molasses, honey, and vinegar, then mix thoroughly.
- Turn off the mixer, add roughly half of the dry mixture, and blend on low speed until just combined. Add the remaining dry ingredients and mix until just incorporated.
- Shape the dough into a ball, then divide and flatten it into two disks. Wrap each disk in plastic wrap and refrigerate for about 3 hours, or until the dough is firm enough to roll without sticking.
- Set your oven to 375°F and prepare baking sheets with parchment paper or silicone mats.
- Roll the dough on a lightly floured surface to a thickness of 3/16 inch. Use your preferred cookie cutters or a gingerbread house template to cut out shapes. Carefully transfer the cut shapes to the prepared baking sheets using an offset spatula or dough scraper to maintain their shape.
- Bake the cookies until they are firm to the touch and slightly browned at the edges, with baking time varying based on size and thickness. A three-inch round cookie will take approximately 8 to 10 minutes. Allow them to cool completely before decorating or assembling with royal icing.
- For the royal icing, place the powdered sugar and cream of tartar in a stand mixer bowl and whisk to combine. Add the egg whites and gently stir with a rubber spatula until the powdered sugar is moistened.
- Attach the whisk to the stand mixer and whip the mixture for 1 to 2 minutes until it becomes smooth and bright white.
- Use the icing to assemble your gingerbread house. To thin the icing for outlining shapes or cookies, place about 1 cup of royal icing in a small bowl, add about ½ teaspoon water, and stir until smooth, adding more water if necessary.
- For flooding cookies inside an outline, place about 1 cup of royal icing in a small bowl, add about 1 teaspoon of water, and stir until smooth, adding more water if needed.
- Tint the icing as desired.
Notes
- – Ensure the powdered sugar for the royal icing is sifted to prevent lumps.
- – Lift and move the dough while rolling to prevent sticking.
- – Adjust royal icing consistency by gradually adding water until desired thickness is reached.
