Sourdough Gingerbread Cookies

Directions

1. Make the dough: In a medium mixing bowl, whisk together the dry ingredients and set aside. In the bowl of a stand mixer, cream together the butter and brown sugar on medium high speed until light and fluffy. Add the egg, molasses and sourdough starter and mix on low to combine. Scrape down the sides and bottom of the bowl to make sure everything gets incorporated. Next, add the dry ingredients and mix on low until it comes together into a crumbly dough. Divide the mixture into two, pat into discs and wrap in plastic wrap. Allow the dough to chill in the fridge for at least two hours before rolling, or up to two days.
2. Roll and cut: Line two baking sheets with parchment and preheat the oven to 350 degrees. Between two pieces of parchment paper, roll out one section of dough at a time to about 1/4 inch thick. Cut out the house shapes using my template or a ruler, or just use cookie cutters if only making cookies. You can also make a chimney and trees for extra decor if desired. Scraps can be re-chilled and rolled. Transfer the pieces carefully to the baking sheets, leaving some space for them to puff up in the oven. Repeat with the other half of dough until you have all your pieces.
3. Bake: Bake the large pieces for 16-20 minutes until the edges are slightly darker and they look set. Smaller pieces will take 12-15 minutes. Let them cool entirely on the baking sheets before moving.
4. Icing: In the bowl of stand mixer combine all of the icing ingredients and beat with the whisk attachment on high until it forms stiff peaks. The icing should be bright white and stiff. This will take 7 to 10 minutes. If it feels like it isn't holding peaks, add a little more powdered sugar. If making ahead, just be sure to put plastic wrap on the surface so it doesn't dry out and keep it in the fridge.
5. Assembly: Place of some of the icing into a piping bag (you can also just use a spoon). Pipe or spoon some icing onto the long edge of one of the side pieces and plant it onto your base platter. Use something like a can to keep the wall standing up while it dries. After a few minutes, do the same with one of the front/back pieces and adhere it to the side wall. Allow this to set up for a few minutes before continuing the process until all four walls are together. Let this dry for an hour before adding the roof. Feel free to go heavy on the icing to ensure that it is structurally sound. To put the roof on, do one piece at a time and hold each piece in place for a few minutes so it has time to dry. Next add the chimney (if doing one). Piece together the chimney separately and allow to dry before adding it to the roof. Next, let the whole house dry for a few hours before decorating.
6. Decorate: As desired! Use the remaining icing to create the snowy effect we all know and love. I like to use a paper cone with royal icing to be able to achieve more details. Decorate with candies, shredded coconut, etc to your liking.