Gingerbread & Icing Recipe


1 1/2 C Brown sugar

7 T White sugar

1 1/2 C Butter

2 t Ground Cinnamon

5 t Ground Ginger

2 small Eggs

5 t Whole Milk

3 C Flour

2 t Yeast (quick acting)

1/2 t Salt


13 T Powdered sugar

1 each Egg white

1 t Lemon juice

as needed: Red, yellow, blue, green food color (paste or gel type)

Gingerbread: Mix the yeast with slightly warm milk. Let stand 5 minutes. If bubbles are present, continue with recipe. If no bubbles are present after 7 minutes, begin again with new yeast. In a mixing bowl, mix the 2 types of sugar with the butter, cinnamon, ginger and salt. Add the eggs, milk and yeast. Finally, add the f and mix just to smooth. Press the mixture into a silicone mold or roll out to 1/4 inch thick and cut to desired shape. Carefully place on parchment paper and bake at 350 degrees F for about 20 minutes or until set and browned around the edges. Remove from oven and cool in the mold or on the pan. Move to rack and finish cooling. Let stand a few hours minimum before assembling gingerbread house. The gingerbread can be stored covered at room temperature for several days prior to assembly of the gingerbread house.

Icing: beat the egg whites with the powdered sugar until stiff. Finally add the lemon juice drops.* Make at least one batch of the icing for each color desired.

*For Royal Icing which does not contain raw egg whites, purchase "Meringue Powder" from the cake decorating section of your favorite store and prepare according to enclosed directions. The one I use requires 3T Meringue Powder, 6 T warm water, and one pound of powdered sugar for each batch but can be multiplied up if desired. This icing must be covered with a damp cloth or sealed container when not in use. It dries rock hard fairly quickly. It will last up to two weeks in the refrigerator when sealed.