# What You’ll Need:
→ Gingerbread Panels
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup molasses
05 - 1 large egg
06 - 1 teaspoon baking soda
07 - 1 tablespoon ground ginger
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
→ Royal Icing
12 - 2 large egg whites or 4 tablespoons pasteurized egg whites
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon lemon juice
→ Decorations
15 - 1 cup assorted candies (gumdrops, mini pretzels, chocolate buttons, sprinkles, candy canes, etc.)
16 - 1/2 cup shredded coconut (optional)
17 - 1/4 cup mini marshmallows (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream unsalted butter and brown sugar until light and fluffy. Add molasses and egg, mixing until fully combined.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
04 - Gradually add dry ingredients to the wet mixture, stirring until a smooth dough forms.
05 - Divide dough in half. Roll each half between parchment sheets to 1/4-inch thickness. Using templates, cut into panels for the house: two walls (4x6 inches), two roof pieces (5x7 inches), and two side walls (4x5 inches).
06 - Transfer cut panels onto prepared baking sheets. Bake for 12 to 15 minutes or until edges are firm. Cool completely on a wire rack.
07 - Beat egg whites in a large bowl until foamy. Gradually add sifted powdered sugar and lemon juice, beating until icing is thick and glossy. Transfer to a piping bag fitted with a small round tip.
08 - Pipe icing along the edges of panels and join to form the house structure. Hold pieces together briefly for the icing to set, then allow to dry for 30 minutes.
09 - Use remaining icing to pipe details and attach assorted candies, shredded coconut, and mini marshmallows as desired. Allow icing to firm before displaying or serving.