The Best Gingerbread House recipe ever!!

-Tara Butler

1 ½ c. butter

1 ½ c. brown sugar

1 ½ c. molasses
1 ½ tsp. salt
3 tsp. baking soda
3 tsp. ginger
¾ tsp. cloves
3 tsp. cinnamon

8 – 10 c. flour

1 c. water

Cream butter and sugar. Add molasses. Alternate dry ingredients with water. Roll 1/2” thick and cut out ginger bread house. Bake on ungreased cookie sheet for 8-10 minutes at 350 degrees. Let cool. Decorate with frosting. For houses cook until a lit brown on edges and they will dry harder. If you let the cookies set out for quite a few hours they will get hard to frost houses without falling apart, but if you want to eat good cookies don’t overcook! Makes 2 large houses.

Frosting for gingerbread houses:

3 egg whites – room temp.

1 lb. powdered sugar

½ tsp. cream of tartar

Beat 7-10 minutes. Cover unused portion with damp cloth until ready to use.