How to Make Gingerbread House

Ingredients

• 1¼ cups ground cinnamon, plus more for rolling out the dough
• 1 cup applesauce

• 1 pound powdered erythritol
• 3 large egg whites, room temperature
• ½ teaspoon cream of tartar

1. Preheat the oven to 200°F. Line a cookie sheet with parchment paper.
Make the Gingerbread
2. In large bowl, combine the cinnamon and applesauce. Stir well. (I use a paddle attachment on my stand mixer.)
3. If the dough is too sticky, add more cinnamon; if it’s too dry and you are unable to mold it, add more applesauce.
4. Sprinkle a clean surface with cinnamon, just as you’d dust a surface with flour if you were rolling out traditional cookies.
5. Place the dough on the cinnamon-dusted surface and dust with additional cinnamon. Sprinkle a rolling pin with cinnamon and roll the dough to ¼ inch thick, sprinkling with more cinnamon to keep the dough from sticking. Cut the dough into shapes with gingerbread house cookie cutters.
6. Place the house pieces on the lined cookie sheet. They can be very close together since they do not rise or spread.
7. Bake for 1½ to 2 hours, until rock hard, or allow to dry at room temperature for several days.
Make the Royal Icing
8. Combine the ingredients for the icing in the bowl of a stand mixer. Beat on high speed for 7 to 10 minutes.