Now that you’re here I should point out that by “Healthy” I mean in the way that eating a single donut is healthier than eating two donuts.
When I make gingerbread houses I tend to focus on taste rather than practicality. I don’t like using edible cement to hold it together if I can get away with a softer frosting that is a bit more enjoyable to digest. I also don’t mind using gingerbread that wouldn’t be up to code for a home inspection. Going that route makes construction a bit more challenging sometimes AND dramatically decreases the shelf life of the house BUT if you are creating a house to be eaten more than looked at I think it’s the way to go.
This particular gingerbread house is a little healthier only because it has been decorated with fruits and nuts in place of candy. The colors don’t quite match up to gum drops but it’s a cozy looking house.
We used yogurt covered raisins around the house and for the walkway, sliced almonds for the roof, coconut for the snow, and dried fruit (cranberries and mangoes) for the top of the crest. The adhesive is a cream cheese frosting.
Gingerbread Cookie Recipe:
- 4 oz Butter
- 1/2 c Molasses
- 1/2 c Sugar
- 2 c Flour*
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Ginger
1. Melt butter, molasses, and sugar together over low heat.
2. In a separate bowl combine whisk all the other ingredients together.
3. Combine the wet and dry ingredients until uniformly mixed.
4. Wrap in plastic wrap and toss in the cold box for about an hour. (I initially didn’t freeze it because I wanted it to be easy to work with but I tried a bit frozen and it actually wasn’t too bad to roll out so that might be a better/faster way)
5. Create your pattern.
6. Roll out using a rolling pin if you can find one OR a olive oil bottle if you can’t…
I like to keep it between a couple pieces of plastic when rolling but you could use a generous amount of flour if you prefer.
7. Cut out your walls and roof. Place on a baking sheet. Toss in a 350 degree oven for 15 minutes.
8. Trim shapes using pattern while still warm and transfer to a cooling rack. (downside of using a soft cookie dough but I do prefer the taste and you get to eat the trimmings right away)
One of the side panels is missing because I had to bake in two batches.
Use whatever adhering substance you prefer but this is the frosting I used:
Cinnamon Cream Cheese Frosting:
- 4 oz Butter (room temp)
- 4 oz Cream Cheese (room temp)
- 1 tsp Vanilla
- 2 c Powder Sugar
- 1/4 tsp Cinnamon
It’s important that you use room temp ingredients so you get a consistency that you know will hold your gingerbread house together when it sits out.
- Blend butter and cream cheese.
- Add the rest of the ingredients.
- Add more powder sugar if you want it to be a bit stiffer.
Earlier I listed what we used for decorating this house but it’s open to endless variations. You could even make a fresh fruit gingerbread house if you aren’t planning on holding it too long OR a veggie gingerbread house if you aren’t too fond of the people you plan on feeding it to.
*If you want a stiffer dough that is easier to work with just add up to another cup of flour.
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