Haunted Gingerbread House

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Haunted Gingerbread House



Start gingerbread season a little early this year with a spooky display for Halloween. Make gumball pumpkins, chocolate tombstones and … More

Ingredients

Gingerbread Cookie Dough:
3 1/2 to 4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup molasses (not blackstrap and preferably golden, mild or sorghum molasses)
1 large egg
1/2 teaspoon vanilla extract
Decorations:
12 ounces white candy melting wafers
1 cup ready-made chocolate frosting
12 cream-filled chocolate sandwich cookies, crushed to fine crumbs
2 cups woven corn cereal squares 
2 tablespoons cocoa powder
12 ounces black candy melting wafers
Candy buttons
Black food color marker
3 ounces green candy melting wafers
1/4 cup green sanding sugar
Chocolate sprinkles
2 chocolate chews
3 to 4 round gumballs
3 ounces orange candy melting wafers
3 chocolate-filled rolled wafer cookies
Black sanding sugar
4 pretzel sticks
3 chocolate snack cake cupcakes
2 mini break-apart chocolate bars
1.  ginger, cinnamon, baking soda and salt into a large bowl. Beat the butter in the bowl 2.of an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and molasses. Mix until combined. Beat in the egg and vanilla. Add the flour mixture to the butter mixture and mix until a thick dough forms. If the dough is sticky, mix in the remaining flour a little at a time until the dough can easily be handled without it sticking to your fingers. You may not have to use all of the flour.
  1. 2.  Gather the dough into a ball; divide in half. Roll each dough piece flat to 1/4-inch thickness between parchment paper sheets. Transfer the dough inside the sheets to the refrigerator to chill for 30 minutes.
  2. 3.  Position a rack in the center of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

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