Published December 13, 2020
This is originally from Disneyland. It has every quality I think of when I remember the gingerbread of my youth.
Which probably means it’s informed by the gingerbread house I discovered and illicitly nibbled upon as a toddler…
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup “fancy” dark molasses (not cooking, blackstrap, unsulphured, or lite)
- 3 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp ground cloves (optional)
- 1 tsp ground cinnamon
- 3 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1/2 cup water
Royal Icing Ingredients
- 1/8 tsp cream of tartar
- 2 egg whites
- 3 1/2 cups powdered sugar
- In a large mixing bowl, cream butter and sugar.
- Add dark molasses and mix until completely blended.
- Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with water. Blend well.
- Wrap dough in plastic wrap and chill in refrigerator at least 1 hour, or up to a few days.
- Preheat oven to 350F. Grease cookie sheets or line with parchment paper.
- Use a floured rolling pin to roll out dough on floured surface, about 1/8 - 1/4 inch thick.
- Cut into desired shapes
- Bake at 350F for 8-10 minutes. Cool on racks.
- Add cream of tartar to egg whites in chilled mixing bowls.
- Mix until white peaks form. Gradually mix in powdered sugar. Continue to whip until smooth spreadable consistency is reached.