Homemade Gingerbread Cottage Recipe

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Set aside.

In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two equal parts and shape each portion into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a gingerbread house template or cut out desired cottage shapes using a knife. Transfer the cut-outs to the prepared baking sheet.

Bake for 12-15 minutes, or until edges are lightly browned. Remove from oven and let cool completely on a wire rack.

In a small bowl, whisk together powdered sugar and milk to make the icing. Start with 1 tablespoon of milk and add more as needed to reach desired consistency.

Once the cookies are cooled, decorate with icing and assorted candies to create your gingerbread cottage. Let the icing set before serving.