3 cups all-purpose flour (spooned & leveled)

1/4 tsp baking soda

3 tsp ground ginger

2 tsp ground cinnamon

3/4 tsp ground allspice

1/4 tsp salt

6 Tbs unsalted butter, room temperature

3/4 cup packed dark brown sugar

1 large egg, room temperature

1/2 cup molasses

1 Tbs water

1/2 cup shortening, room temperature

1/2 cup unsalted butter, room temperature

4 cups powdered sugar

2 Tbs whole milk

1/4 tsp vanilla extract

1/8 tsp salt

1. Begin by sifting together in a large bowl the flour, baking soda, ginger, cinnamon, allspice, and salt. Set this dry mixture aside.

2. In another large bowl, using either a hand-held mixer or a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium speed until the mixture is smooth and creamy (about 2 minutes).

3. Add the egg, molasses, and water to the butter and sugar mixture, beating on high speed until well combined. Scrape down the sides of the bowl as needed.

4. Gradually mix the dry ingredients into the wet ingredients on low speed until a thick cookie dough forms.

5. Divide the cookie dough into two portions, flatten each into discs (about 4-5 inches in diameter), and wrap them tightly in plastic wrap. Allow the dough to chill in the refrigerator for at least 2 hours or up to 3 days.

6.  Preheat the oven to 350°F and line 2-3 large baking sheets with parchment paper or silicone baking mats.

1. Remove each dough disc from the refrigerator and roll them out between two pieces of parchment paper to a thickness of about 1/4 inch. Thicker pieces are ideal for your gingerbread house.

2. Lightly flour the underside of the gingerbread house template shapes to prevent sticking.

3. Carefully cut out the dough using a pizza cutter or small knife based on the gingerbread house template shapes, making sure you have two of each shape. Re-roll any dough scraps to ensure you have enough for the entire house and use any extras to create fun shapes with cookie cutters.

4. Place the gingerbread house shapes on the prepared baking sheets, ensuring they are about 3 inches apart. Put the sheets with the cutout cookies in the freezer for 15 minutes before baking to prevent spreading.

5. Bake the house pieces for approximately 18-20 minutes or until the edges are lightly browned. For the chimney pieces, bake for about 12-13 minutes. After baking, allow the shapes to cool completely on the baking sheets or on the counter.

1. Choose a base for your gingerbread house and start with the front and one side piece.

2. Using a squeeze bottle, apply a thick line of royal icing to one long edge and one short edge of the side piece.

3. Attach the side piece to the base and support it with household items to keep it upright.

4. Apply a line of royal icing along the bottom of the front piece and attach it to the base, connecting it to the side piece. Hold them in place for a few minutes until the icing sets partially, propping them up if necessary.

5. Repeat this process with the second side piece and the back of the house. Use royal icing to fill any gaps both inside and outside of the house. Be generous with the icing; it will resemble snow when it dries. Allow it to set at room temperature for at least 1 hour before adding the roof pieces.

1. The roof pieces will be placed on top of the house base. Apply a thick line of royal icing on the inside edges of one of the roof pieces and attach it to the base. Hold it in place for a few minutes.

2. Repeat the same process with the second roof piece.

3. Apply a thick line of royal icing where the two roof pieces meet at the top of the house and hold them together for a few minutes.

1. Before decorating, the icing on the entire house must be completely set. Leave the house at room temperature for at least 4-6 hours, preferably overnight before decorating. Cover and store any leftover royal icing at room temperature or in the refrigerator during this time; it will serve as glue for adhering candies to the house.

1. Buttercream can be made up to 1 day in advance; store it in the refrigerator and bring it to room temperature before piping/decorating.

2. Using a handheld or stand mixer with a paddle attachment, beat the shortening and butter together on medium speed until creamy (about 2 minutes).

3. Add powdered sugar, milk, salt, and vanilla extract. Start mixing on low speed for 30 seconds, then increase to high speed and beat for a full 3 minutes. The frosting should be thick, which is ideal. If it's too thick, add a splash of milk to adjust the consistency.

 

Be sure to follow Sarah on her Instagram for more yummy treats and recipes: @theyorkpost