Whether you need a lovely, eye-catching centerpiece with which to decorate your Christmas dinner table, something delicious to throw onto your kids' table, or showcase alongside the Christmas cookies in your holiday dessert spread, there's likely a gingerbread house for you.

Spend some time making these adorable creations, and enjoy them all season long!

Gingerbread house

Yield: 1 pieces

Ingredients

Dough.

120 gr butter (room T)
200 gr powdered sugar or sugar
130 g honey
1 large egg (room T)
390 g flour
1/2 tsp salt
1/4 tsp soda
1 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg

Glaze:

1 egg white
150 gr powdered sugar
1 tbsp lemon juice
vanilla

Instructions

Prepare the dough

Beat butter and icing sugar in a mixer bowl, add egg and honey, and mix until combined. ( If you do not have powdered sugar - then you need to heat butter, sugar, and honey on the stove until the sugar dissolves when the mass cools down to 50 degrees - add the egg. The rest of the steps are the same.)

In a separate bowl, mix all dry ingredients (flour, salt, baking soda, and spices).

Then add them to the butter mixture and stir until smooth.

Divide the dough into a rectangle and wrap it tightly in plastic wrap. Chill for at least 2 hours in the refrigerator (even 1 day is fine).

On the table is gingerbread in the form of trees. On the table is gingerbread in the form of trees. A woman is holding 1 side of the cookies. To the right of the frame are almond nuts. Christmas tree needles are visible in the foreground.

Baking

Preheat oven to 350 F (180 C). Roll out the dough between two sheets of parchment paper or on a floured board. Try not to add too much flour and turn the dough frequently to keep it from sticking. If it’s hot in your apartment, then BEFORE BAKING, I strongly recommend cooling already cut gingerbread cookies for 20 minutes in the refrigerator.

Place the cut-out cookies on a baking sheet lined with a silicone baking mat or parchment paper and bake for about 12 minutes.

Let the cookies cool completely on a wire rack, then store them in an airtight container.

Glaze

Beat egg white with powdered sugar and juice on low speed until fluffy. Add vanilla and transfer to a cornet. Decorate the cooled gingerbread cookies.