Get ready to roll if you choose to create a gingerbread house!
Lady was Jim Dear’s Christmas gift to Darling, and every time we watch Lady and the Tramp, we can’t help but get nostalgic for the holidays. Here is Disneyland Executive Pastry Chef Jean-Marc Viallet’s recipe for baking the perfect gingerbread, and instructions to build a gingerbread house too! This recipe originally appeared in the winter 2009 issue of Disney twenty-three. There’s no reason you can’t pretend it’s Christmas in June, right?
Ingredients
Cookies
3/4 cups butter (at room temperature)
3/4 cups shortening
1 1/2 cups baker’s sugar
3 large eggs
3/4 cup robust (dark) molasses
2 teaspoons orange zest (chopped fine)
3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 3/4 teaspoons salt
1 teaspoon ground nutmeg
4 large egg whites
7 1/2 cups powdered white sugar
Kitchen Recipe Essentials
1 roll kitchen parchment (at least 10 yards long)
Assorted cookie cutters
Electric mixer
2 each large pastry bags
1 1/4-to-3/8-inch diameter plain round pastry tip
Cardboard sheets
Waxed paper
2 pastry bags
Preparation

The dough can be made 1 day ahead. (Keep refrigerated.) Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Add molasses and orange zest and beat on high speed until well blended. Sift flour, ginger, cinnamon, baking soda, salt, and nutmeg into medium bowl. Add the dry ingredients in 4 different steps in equal amounts (to ensure the mix is blended appropriately), beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours.
Rolling, Cutting, and Baking
Each of the six pieces of dough will be used for one of the large sections of the house (the two side walls, the front and the back walls, and the two roof sections). The scraps will be re-rolled to make the roof tiles, trees, stars, bells and other fun shapes for decorating and snacking.
Make Templates: On one cardboard sheet, draw 14-inch round and cut out, making base for house. On other cardboard sheets, draw and cut out all other design elements (walls, roof, doors and windows). Preheat oven to 350 degrees F. Roll out 1 dough piece (keep remaining dough refrigerated) between two 15-inch-long sheets of parchment to scant 1/4-inch rectangle, turning over dough and parchment occasionally. If parchment wrinkles, peel off, smooth wrinkle and reposition parchment over dough; continue to roll out dough to required thickness.
Walls: Repeat rolling, cutting, and baking of each remaining 5 large dough pieces, 1 piece at a time, to make second roof section, 2 side walls, front wall, and back wall (cut out openings for windows on side walls and door on front wall but not door on back wall). Gather and refrigerate dough.
Roof: To make roof, place cardboard roof template atop parchment. Using small sharp knife, cut around template through top sheet of parchment. Peel top parchment off dough. Pull away excess dough from around the rectangle. Slide dough rectangle on its bottom parchment onto heavy large baking sheet. Gather dough scraps; wrap in plastic and refrigerate. Bake cut-out pieces until dry looking, firm to touch in center, and just beginning to darken around edges, about 13 minutes. Slide parchment with rectangle onto rack and cool completely. Rinse baking sheet under cold water to cool; wipe dry.
Chef’s Note
Save the scraps for use later, and rinse baking sheet to cool each time.
Door and Other Cutouts
Roll out some of reserved dough between sheets of parchment to 1/8-inch thickness. Cut out front door. Using floured cookie cutters, cut out several stars, gingerbread figures, Christmas trees and other creative fun shapes as desired. Using small knife as aid, pull or cut away dough from around door and between shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies completely. Remove all baked gingerbread from parchment. (All gingerbread can be prepared 2 days ahead. Store airtight at room temperature.)
Icing
Please note, you will prepare this recipe twice, once for assembling the gingerbread house, and again for decorating your gingerbread house.
Using electric mixer, beat 4 egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining 7 cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally. Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)

Construction
Pipe thick line of icing on bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side down, 1 inch in from and parallel to one long side and 2 inches in from one short side; hold for 5 minutes. Pipe thick line of icing onto front edge of wall. Press back edge of front wall (with door cutout) into icing on front edge of side wall. Hold pieces together for 5 minutes. Pipe thick line of icing on bottom edge and up front edge of second side wall. Press icing on front edge of side wall into the back edge of front wall, positioning wall parallel to first side wall. Hold for 5 minutes. Pipe line of icing up back edge of each side wall. Press edges of back wall (without door) into icing, forming the back of the house. Hold 5 minutes to set. Pipe lines of icing inside house at 4 intersections of walls, along the base and on outside at all vertical joints to reinforce. Pipe a thick line of icing along 1 long edge of front-door cookie. Attach cookie to left side of door opening in front wall, creating an opened front door. Pipe any icing left in pastry bag back into bowl of icing. Cover tightly; store at room temperature to use for decorating later. Let house stand until icing is completely dry and very hard, about 12 hours.
Assembly of Roof
Prepare a second batch of icing. Beat in any remaining icing from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch diameter tip. Outline windows and front door decoratively. Pipe decorations on front and back walls. Spoon icing into a new pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing down 1 diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press 1 roof rectangle into icing, positioning so that top edge aligns with tops of front and back walls and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set. Pipe additional lines of icing along roof joints inside house to reinforce. Pipe thick line of icing down second diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press second roof rectangle into icing, positioning so that top edge aligns with edge of first roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set. Let house stand until icing hardens, at least 3 hours. Cover bowl of icing and let stand at room temperature.
Decorations
Spoon icing into pastry bag fitted with 1/4-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. For decorating, pipe small rounds of icing then gently press assorted candies throughout the gingerbread piece. Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof for snow-lined look. Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving “icicle” hanging. Repeat at 1/4-inch intervals around roof edge. Pipe decorative line of icing along front and back eaves of roof sections. Outline and decorate gingerbread figures, trees, stars, and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating “snow-covered” landscape.