# Components:
→ Gingerbread Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1 1/2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon salt
07 - 1/4 cup unsalted butter, softened
08 - 1/2 cup packed brown sugar
09 - 1/2 cup molasses
10 - 1 large egg
→ Royal Icing
11 - 1 1/2 cups powdered sugar, sifted
12 - 1 large egg white or 2 tablespoons meringue powder plus 2 tablespoons water
13 - 1/2 teaspoon lemon juice
→ Decorations (Optional)
14 - Mini candies
15 - Colored sprinkles
16 - Edible glitter
# Directions:
01 - In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
02 - In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Add molasses and egg, mixing until fully incorporated.
03 - Gradually add the dry mixture to the butter mixture, mixing just until a soft dough forms.
04 - Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - On a lightly floured surface, roll one dough disk to 1/8-inch thickness. Use mini gingerbread house cutters or templates to cut front, back, side, and roof pieces.
07 - Transfer cut pieces onto prepared baking sheets. Bake for 8 to 10 minutes, until edges are set. Cool completely on a rack.
08 - Beat egg white and lemon juice in a clean bowl until frothy. Gradually add powdered sugar, beating until thick and glossy. Transfer icing to a piping bag.
09 - Pipe royal icing along the edges of each piece to join walls first, then secure the roof. Hold gently for a few seconds until icing sets. Allow houses to dry completely.
10 - Use additional royal icing to attach candies, sprinkles, or edible glitter. Let decorations dry before serving.
