Christmas is in T-9 days! AHH, is anyone else as excited as I am?! I’ve been so busy with the new job and trying to get our place together and ready for Christmas. We got our tree the last week of November and it makes me so happy. Taylor and I love having a real Christmas tree, they’re so beautiful and smell great! The only thing that’s a pain in the butt are all the needles that shed but I guess that’s the trade-off.
Okay, I have to admit, I totally suck at decorating (haha) AND I’ve never been all that good at building gingerbread houses, they always collapse on me. I don’t know if its the “glue” that comes in the packs actually work, they’re more of a sticky mess than anything. BUT I tried a few recipes and came up with the perfect gingerbread glue to help you build a SUPER sturdy home that won’t come crashing down. *fingers crossed* Haha.
These gingerbread houses are a little soft and chewy so they don’t crumble when you bite into them.. just the way I like them! I love that two no houses will look the same and you can really personalize it to the person that you’ll be gifting it to! I hope you guys have a safe and happy holiday full of delicious treats! 🙂
DIY Mini Gingerbread Houses
The cutest mini gingerbread houses!
- 1 cup brown sugar
- 1/2 cup unsalted butter (1 stick) room temp
- 1/4 cup vegetable shortening
- 1/2 cup molasses I like black strap
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp all-spice
- 1/2 tsp cloves
In the bowl of a stand mixer, cream together the butter, vegetable shortening and sugar until light and airy, about 3-5 minutes. Add the eggs, one at a time. Add the molasses and mix on medium until combined.
In a separate bowl, whisk together the flour, baking soda, salt and spice. Whisk to get rid of any clumps.
Add the flour mixture, 1/2 cup at a time, to the mixer. Mix until just combined. Transfer the dough onto a cutting board and form into 2 smooth discs. Wrap the dough in plastic wrap and chill for 20-30 minutes.
Preheat the oven to 350F.
Remove one disc from the fridge and roll out between two pieces of parchment paper, the same size as your cookie sheet. You want the dough to be about 1/4 inch thick. Using the cookie cutters, cut the shapes leaving about 2 cm between the shapes. Because the dough is sticky, instead of picking up the shapes, you want to remove the excess dough around them.
Place the parchment paper on your cookie sheet and bake in the oven for 7-9 minutes.
Let cool on the cookie sheet for 2-3 minutes then cool completely on a wire rack.
- Cookies can be stored in an airtight container for about a week.. if they last that long.