December 3rd | North Pole Gingerbread Recipe

Welcome to the cozy, snow-dusted kitchen of the North Pole! This gingerbread recipe brings the warmth and cheer of the season straight to your home.

Perfectly spiced with ginger and cinnamon, this gingerbread treat is one that Mrs. Claus makes for Santa’s hardworking elves after a busy day in the toy workshop.

Whether you’re decorating gingerbread cookies, creating a masterpiece of a gingerbread house, or enjoying the comforting aroma as it bakes, this gingerbread recipe will fill your kitchen with holiday spirit.

It’s easy to make, fun to personalize, and guaranteed to bring smiles to your holiday gatherings. So grab your rolling pin, dust off the cookie cutters, and let’s create a little magic together!

If you’d like to share your gingerbread masterpiece with us, we’d love to see it! Just post it on Instagram and tag us @ReelAmazing_com

• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 1/2 cup (120ml) molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough
   • In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
   • In a large mixing bowl, cream the butter and brown sugar together until smooth and fluffy.
2. Combine Wet and Dry Ingredients
   • Add the molasses, egg, and vanilla to the butter mixture. Mix until well combined.
   • Gradually add the dry ingredients to the wet mixture. Stir until a dough forms.
3. Chill the Dough
   • Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
4. Shape the Cookies
   • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
   • Roll the dough out on a floured surface to about 1/4-inch (0.6 cm) thickness. Use cookie cutters to cut out shapes.
5. Bake the Cookies
   • Place the cutouts on the prepared baking sheets, leaving space between them.
   • Bake for 8–10 minutes, until the edges are just set but not browned.
6. Cool and Decorate
   • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
   • Decorate with icing, sprinkles, or enjoy plain!

Calories:

Per cookie (assuming 24 medium-sized cookies): Around 100–110 calories each

If you add icing, sprinkles, or other decorations, adjust accordingly:

• Royal icing: ~20 calories per teaspoon.
• Sprinkles: ~15 calories per teaspoon.

Tips:

• For softer cookies, shorten the baking time.
• Store in an airtight container for up to a week.

Royal Icing Recipe

Ingredients:

• 2 large egg whites (or 4 tablespoons pasteurized egg whites)
• 3 cups (360g) powdered sugar, sifted
• 1 teaspoon vanilla extract (or almond extract, optional)
• Food coloring (optional)

Instructions:

1. Prepare the Base
   • In a clean, dry bowl, whisk the egg whites until they become frothy.
2. Add Sugar Gradually
   • Gradually add the sifted powdered sugar to the egg whites, mixing on low speed if using an electric mixer.
3. Flavor and Adjust Consistency
   • Add the vanilla extract (if using) and continue mixing until the icing is smooth and glossy.
   • To thin the icing for flooding cookies, add water a few drops at a time until you reach the desired consistency.
4. Color (Optional)
   • Divide the icing into separate bowls and add food coloring as desired.
5. Use or Store
   • Transfer the icing to piping bags or airtight containers.
   • Cover with plastic wrap directly on the surface of the icing to prevent it from drying out.

Storage Tips:

• In use: Keep covered to avoid drying out while decorating.
• Refrigerate: Store in an airtight container for up to 3 days. Rewhisk before use.

Easy Gingerbread House Alternatives

If you’re out of time, these quick gingerbread house kits will let you have all the fun without all of the work. Either way you create your masterpiece, have a wonderful holiday baking season!