Holiday Gingerbread House!
3 cups of flour in the Classic Batter Bowl.
1
Add 4 tsp of Cinnamon Plus with the Measure Spoon Set.
2
Add 1 tsp of ground ginger.
3
Add 1/2 tsp of baking soda.
4
Add 1/2 tsp of salt.
5
Whisk it together with the Stainless Steel Whisk.
6
Add 1/2 cup of vegetable shorting in mixing bowl.
7
Add 1/2 cup sugar with the Prep Bowl set.
8
Beat together til mixed together well.
9
Add 1/2 cup of molasses with the Mini Measure All Cup.
10
Beat together well.
11
Add 1 egg and mix!
12
Add half the flour mixture and mix. Then add the rest and mix.
13
Divide mixture into 2 dough balls.
14
Line the Classic batter bowl with cling wrap and seal around dough ball. Chill for 30 mins.
15
Add 3 scoops of mixture to oiled Cookie Molds with the Medium Cookie Scoop.
16
Press down to fill molds.
17
Roll mixture with the Bakers Roller to fill all the space.
18
Lay Cookie Molds on large baking sheet for stability while baking.
19
Bake for 25 minutes at 350 degrees. Let cool on Stackable Cooling Racks for 12-15 mins.
20
Let them rest til you are ready to assemble. Use royal icing to assemble for it's quick drying time.
21
I may earn commissions for purchases made through links in this video.
Classic Batter Bowl
Buy
Measure Cup Set
Buy
Measure Spoon Set
Buy
Stainless Steel Whisk
Buy
Classic Batter Bowl
Buy
Measure Cup Set
Buy
Measure Spoon Set
Buy
Stainless Steel Whisk
Buy
Mini Measure All
Buy
Cookie Molds
Bakers Roller
Buy
Stackable Cooling Rack
Buy