Here we give a nautical twist to the traditional gingerbread house by creating a Gingerbread Lighthouse. This recipe will need to be prepared twice to ensure enough dough for both the lighthouse and keeper’s cottage. Most home mixers and bowls will not be strong or large enough to handle doubling the recipe and preparing at one time.
- 1 1/2 cups butter
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup honey or molasses
- 1 large egg
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon baking soda
- Royal Icing
- Candy decorations and sprinkles
- 1. Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in honey and egg.
- 2. Combine flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating until blended. (For colorful pieces, drop in a bit of food coloring.)
- 3. Shape dough into 2 flat disks. Cover with plastic wrap; chill at least 1 hour or until firm.
- 4. Preheat over to 350°. Roll dough to 1/4-inch thickness on a nonstick foil or parchment-lined baking sheet (flip it over and roll on the back if yours has a rim). Place template on dough. Trim around design, then pull away excess.
- 5. Bake 10 to 15 minutes until cookies are completely crisp and edges begin to brown. It’s okay if the edges brown a little more than you would like for a regular cookie, because you can frost the over-brown edges and top with candy.
- 6. Cool completely on a wire rack. Repeat with remaining dough and templates.
For the top of our lighthouse, we rolled out scraps of dough and cut circles in descending sizes using biscuit cutters.
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