Here Are Some Borderline Genius Tips For Making All Your Favorite Gingerbread Holiday Desserts

Remember: This dough is pretty sticky. Even if you're using a nonstick surface like a Dutch oven, spraying the bottom and sides with nonstick spray will help the dough release more easily. Spraying non-stick oil in the cup you'll use to measure out molasses is also a good idea for similar reasons.

This dough will be used to make the walls and roof. It's important for the house's structure that the dough is kept warm while you're working it. Cut the dough into three pieces, and keep the pieces you're not working with in a warm Dutch oven until you're ready to knead them.

This will help form the dough into a nice, even rectangle when you roll it out and make it easier for you to cut out your shapes.

You'll want to make sure the walls and roof are perfectly straight because it will make putting together the gingerbread house much easier. And the end result will look more beautiful, too.

Putting egg whites in the icing helps strengthen it and make for a harder frosting when it dries. Just make sure you use pasteurized egg whites, in case anyone eats it. And if you don't want to use egg whites, you can also use meringue powder.

The sides of the cookie walls can expand when they're baked. Sand the sides with a micro grater to make them straight.

Wherever you're connecting the walls to the roof, add a thick line of frosting on the inside of the house to add structure. You won't be able to see the inside, so it won't affect the final look of the house.

The icing you've been using to put together the house is very thick. Add some water to dilute it, and it'll be perfect for decorating the exterior of your gingerbread house.

Topped with crystallized ginger for an extra kick, these melt-in-your-mouth gingerbread balls dipped in chocolate are a guaranteed crowd pleaser.

Recipe: Gingerbread Cake Truffles

Why wait for dessert when you can start getting your gingerbread fix at breakfast?

Recipe: Gingerbread Dutch Baby

Make a big batch of these perfectly chewy cookies and let your guests decorate their own DIY-style.

Recipe: Gingerbread Cookies

The best thing about individually portioned desserts is no sharing required. Oh, and you can go back for seconds or thirds.

Recipe: Mini Gingerbread Cheesecakes

This party-perfect dessert looks seriously impressive, but it surprisingly doesn't require very many ingredients. Cover the bark in a mixture of spiced white and dark chocolate...or whatever sweet or salty toppings you prefer.

Recipe: Gingerbread Bark

Makes 1 house

INGREDIENTS

HOUSE
5 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons ground ginger

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon kosher salt

Nonstick cooking spray, for greasing

1 cup vegetable shortening

1 cup granulated sugar

1 cup molasses

ROYAL ICING
4 large egg whites

1 teaspoon cream of tartar

6 cups powdered sugar, sifted

Water, as needed

PREPARATION

Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.

Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn’t stick to the pot as you turn it out.

Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.

Gradually stir in 4 cups of the flour mixture, 1 cup at a time, making sure to fully incorporate each addition before adding more. You’ll have some of the flour mixture left over.

Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don’t want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)

Once the flour is incorporated, shape the dough into a 12-inch log and cut into 3 portions, 1 piece slightly larger than the others for the roof.

Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You’ll want to work with the dough while it’s warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.

On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.

Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.

Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.

Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.

Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It’s very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.

Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). “Glue” a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a “V” shape. Let dry completely. When assembling, this will help ensure that your roof doesn’t slip down the sides of the house.

Decorate the house with more royal icing and your desired decorations.

Enjoy!