Gingerbread Heart Houses
Katie Rodgers’ fragrant gingerbread heart houses come from a family recipe Rodgers received when she became a first-time mom. “So often, gingerbread has too much spice, particularly for children,” says Rodgers. “These have just enough spice and warmth, without being too intense for the kids.” Over the years, the cookie shapes changed depending on the cookie cutters her boys preferred. Now, she makes them for her neighborhood’s holiday progressive dinner every year, the cookies representing the holiday-themed houses. “I think the neighbors enjoy choosing the cookie that best represents their homes,” says Rodgers.
To make royal icing, beat 1 egg white (or 1 tablespoon pasteurized dried egg whites or meringue powder) with a pinch of cream of tartar and 1/3 pound sifted powdered sugar until combined and smooth, thinning as desired with warm water.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the molasses until combined, then the egg until fully incorporated.
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking powder and salt. Slowly beat the dry ingredients into the butter mixture until fully combined. Wrap the dough tightly in waxed paper or plastic wrap and refrigerate until firm and chilled, at least 30 minutes (the dough can be made up to 3 days in advance and refrigerated until needed).
Heat the oven to 350 degrees. On a lightly floured surface, roll the dough to a thickness of 1/8 inch. Cut out using desired cookie cutters. Place the cookies on an ungreased baking sheet, spacing at least 1 inch apart.
Bake the cookies until they are firm and the edges begin to darken, 10 to 15 minutes (timing will vary depending on size).
Cool completely, then decorate as desired.
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