Gingerbread Snow Globe City

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 5 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, packed dark
  • 1 tsp Cinnamon, ground
  • 1 Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1 Powdered sugar
  • 1 tsp Salt
  • 1 tsp White pepper, ground

• Dairy

  • 1 cup Butter
  • 1/2 cup Milk

Found on bhg.com

Description

Directions

• In a large bowl whisk together the flour, ginger, baking powder, salt, white pepper, cinnamon, and nutmeg until well combined; set aside. In a very large bowl beat together the butter, brown sugar, and molasses with an electric mixer on high speed until light and fluffy. Add egg; beat until smooth and combined. Add half the flour mixture; beat until just combined. Add milk; beat until just combined. Add remaining flour mixture; beat until just combined. Using your hands, knead dough until smooth; divide in half. Wrap each dough half with plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F. Roll each dough half on parchment paper into about a 15x10-inch rectangle. Using a sharp knife, score free-form building and rooftop shapes on each sheet of dough without cutting through dough. Using a cookie cutter, cut out trees. Transfer each parchment sheet of dough to a 15x10-inch baking pan. Remove excess dough scraps. Using the straight edge of a dough scraper or a knife, add brick and window scores without cutting completely through dough. Bake 10 minutes. Remove from oven. Carefully cut along scored lines of building and rood shapes. Bake 10 minutes more or until firm. Remove from oven. Cook completely on a wire rack. Separate gingerbread pieces. Sprinkle powdered sugar over cookies; gently rub in. Cover with waxed paper and let stand for 30 minutes or up to 24 hours. Arrange cookies in a large glass filled with 2 to 3 inches of granulated sugar to help stabilize cookies. Makes 72 servings.

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