Baking gingerbread cookies has been an annual tradition for me ever since I was a little girl. My mom would make a big batch of gingerbread cookie dough that we’d bake around Christmas time. Sometimes we’d buy a ready made frozen dough, not that making your own dough would be hard, there’s just some really nice ready made frozen doughs and they save up time on already busy season.
You can make this dough in advance and freeze until the day of baking, it softens enough for rolling out in about half an hour.
This non-traditional gingerbread house is pretty simple, put up on a white chocolate base and finished with icing and powdered sugar. The penguins were more of a challenge as I failed to find a penguin cookie cutter, yet the hamsa cutter did quite nice job, I think.
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!