Gingerbread House and Gingerbread Cookie Dough


4 1/2 cups Mama’s Almond or Coconut Blend Flour
2 tsp. xanthan gum
1 tsp. salt
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves

1 cup butter or dairy free margarine, room temp.
3/4 cup molasses
1 1/4 cup sugar
2 tsp. vanilla
1 egg

Royal Icing:

3 egg whites
1 pound  powdered sugar
1/2 tsp. cream of tarter


Preheat oven to 375 degrees.

In a medium bowl, combine flour, xanthan gum, salt, baking soda, ground ginger, cinnamon and ground cloves.  Mix to combine.  Set aside.

In a mixing bowl, cream together butter, molasses, sugar and vanilla.  Scrape down sides of bowl.  Add egg and mix until combined.

Slowly, add flour until all flour is mixed in well.  Place dough on large piece of plastic wrap.  Wrap tightly and place in refrigerator for 1-2 hours or until chilled.

Roll dough out on generously floured surface about 1/4 inch thickness.  Place template onto dough and cut out with a knfe.  Cut out two of each template.  Gently move to baking sheet.  Bake for 15-17 minutes.(Check by gently pressing your finger in the center.  When it begins to firm it is done.  It will finish getting harder while cooling. Ovens may vary.)  Allow to cool on baking sheet for 1-2 minutes.  Gently remove to cooling rack, being careful not to break.

If making Gingerbread men, follow directions for rolling out. Sprinkle with coarse sugar or leave plain for frosting.  Bake for 12-14 minutes.

NOTE:  This recipe of dough will make 1 large Gingerbread house and 6-8 Gingerbread Men OR it will make 2 small houses and 2-3 Gingerbread Men.  (The smaller houses are easier to transfer off the baking sheets.)

Royal Icing:

Mix all ingredients in mixer for about 7-9 minutes or until stiff peaks form.  Be sure to keep covered with plastic wrap touching icing at all times or it will dry out.  This icing drys fast.

Let us know what you think

Your email address will not be published. Required fields are marked *