Gingerbread House Recipe

Everyone raves about these soft gingerbread cookies! Even people who don't love molasses cookies or gingersnaps ask for this easy gingerbread cookie recipe! 

These orange gingerbread cookies are the perfect winter dessert! They are crispy on the outside with a soft and chewy center, and they are brimming with warm spicy flavors. The orange zest in the cookie and orange juice in the icing breathe new life into this classic dessert by adding a hint of their bright and tangy taste!

These Soft Gingerbread Cookies cookies are the most amazingly soft, sweet, and lightly spiced cookies. It's the perfect gingerbread man cookie for shaping and decorating, and the dough is make-ahead friendly so you can spread out the holiday cookie baking!

Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our <a href="https://cooking.nytimes.com/guides/47-how-to-make-a-gingerbread-house">How to Make a Gingerbread House guide</a>. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.

Gingerbread Brownies give you a rich, dense, and chewy texture like a brownie with the comforting, spicy, and sweet flavors of gingerbread. They are perfect to add to your desserts for your Christmas menu or whenever you crave a gingerbread treat!

Let's make Soft Gingerbread Cookies this holiday season! Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus little nooks and crannies packed with ginger spice and molasses. These are SO GOOD!

These Frosted Gingerbread Brownies start with my beloved gingerbread brownie base and get a decadent upgrade with a creamy gingerbread ermine frosting. The brownies are soft, tender, and perfectly spiced, while the frosting adds a silky, sweet layer that melts in your mouth!

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake — much like the recipe itself — ages well, its flavors melding and deepening over time.