A delightful recipe for making gingerbread cookies or constructing a charming gingerbread house, perfect for festive occasions.
In a medium saucepan, combine the sugar, molasses, ginger, allspice, cinnamon, and cloves. Heat over medium heat until it begins to boil, stirring occasionally.
Stir constantly to prevent the mixture from burning.
Remove the saucepan from heat and stir in the baking soda. The mixture will foam up.
Be cautious as the foaming can be vigorous.
Add the butter to the saucepan and stir until it melts completely.
Cut the butter into smaller pieces to help it melt faster.
Transfer the mixture to a mixing bowl and let it cool slightly. Stir in the egg until well combined.
Ensure the mixture is not too hot to avoid cooking the egg.
Gradually add the flour to the mixture, stirring until a dough forms.
Add the flour in portions to make mixing easier.
Divide the dough into two portions. Wrap one portion in plastic wrap and set aside.
Chill the dough for easier handling.
On a floured surface, roll out the other portion of dough to about 1/4 inch thickness.
Use parchment paper to prevent sticking.
Cut the dough into shapes using cookie cutters and place them on a baking sheet.
Leave some space between the cookies to allow for spreading.
Bake in a preheated oven at 325°F for 12 minutes. Let the cookies cool on a wire rack.
Check the cookies for doneness by their firm edges.
Decorate the cookies or assemble the house as desired.
Use royal icing for sturdy decorations.
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