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Have the Best Day Ever Making Rapunzel’s Gingerbread Tower!

image source: jessica mcdonald | disney family

When I saw Tangled in theaters, my first thought was how beautiful the film was! The colors are so enchanting, and you truly feel like you’ve been whisked off to a fantasy world!

Now that the holidays are upon us, I thought about how fun it would be to make a gingerbread creation inspired by Rapunzel’s tower. It captures the whimsy of the building and the beautiful color palette of the film.

For more gingerbread recipes, try these Mickey cookies:

Rapunzel’s Gingerbread Tower

Ingredients

  • GINGERBREAD:
  • 2 sticks room temperature butter
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 2 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp cloves
  • 2 tsp baking soda
  • 4 cups all-purpose flour
  • 1/4 cup water
  • FROSTING:
  • 4 egg whites
  • 2 tsp vanilla extract
  • 6 1/4 cups powdered sugar
  • Yellow, green, and purple food coloring
  • MATERIALS:
  • 4 empty 16-oz tin cans, labels removed
  • 2 empty 28-oz tin cans, labels removed
  • Piping bags and couplers
  • Piping bag tips (1 medium, round and 1 star)
  • Scissors
  • Metal cookie cutters
  • Cardboard (optional)
  • TOPPINGS:
  • Waffle bowl
  • Waffle cones
  • Flower sprinkles

Helpful Tip

All cutting should be done by an adult.

Directions

  1. Combine your butter, sugar, and molasses with an electric mixer. Then add in your cinnamon, ginger, cloves, and baking soda. Mix thoroughly.

  2. Add in half your flour and water, combining with a large spoon. Then add in the remaining flour and water, and combine. Cover your dough and place in the fridge for half an hour.

  3. Preheat the oven to 375° F.

  4. Lay your ball of dough on parchment paper, and place another sheet of parchment paper on top. Roll out your dough so it’s about 1/4 inch thick. Cut 4 equal-sized sheets of parchment paper that will wrap around half of your 16-oz can. Place the parchment paper on your rolled-out dough, using it to trace and cut out the dough.

    image source: jessica mcdonald

  5. Place large cookie cutters on a cookie sheet, and place your 16-oz tin cans on top to balance. Then drape the parchment paper and dough you cut out on top of the cans. Carefully place the balanced tin cans with dough in the oven for 12 minutes. Once done baking, allow to cool for 10-15 minutes before removing the dough from the can.

    image source: jessica mcdonald

  6. Repeat steps 4-5 with your 28-oz cans, so you have 2 cutouts total.

    image source: elise apffel

  7. With your leftover dough, make 2 round, flat cookies (one that’s a little larger than the base of your 28-oz can, and one that’s the same size).

  8. Time to make your frosting! Beat together two egg whites and 2 cups of powdered sugar until thoroughly combined. Add in your other egg whites, vanilla, and 2 more cups of sugar, combine. Then add in your remaining powdered sugar and combine. To keep frosting from drying out, cover with a moist towel or plastic wrap when not using.

    image source: elise apffel

  9. Cut out a large, circular piece of cardboard (a little bigger than your small can.)

  10. Place 1/3 of your frosting into a piping bag with your round tip. Snip off a corner. Then pipe frosting on the bottom of 2 of your smaller gingerbread pieces, to “glue” onto your cardboard base for stability. Also pipe a line of frosting at the seams of your gingerbread halves to help them stick together to form a circle.

  11. Pipe a brick pattern on the lower half of your tower, then pipe frosting along the top edge to glue on your other 2 gingerbread pieces from your 16-oz cans. Repeat the steps of placing frosting on the seams of the cookie, and piping a brick pattern.

    image source: elise apffel

  12. Pipe frosting around the top of the lower half of your tower, placing your smaller, round cookie on top (this will be the base for the upper tower). Then use frosting to add the top half of your gingerbread tower. Pipe on the window design and beams along the upper tower. Use frosting to “glue” and place on top of your larger, round cookie (this will be the base for your roof).

    image source: elise apffel

  13. Use frosting to place on a waffle bowl upside down, and then a waffle cone on top of that for the tower’s point. Cut a second waffle cone in half, placing to the side of your main roof for another tower spire.

    image source: elise apffel

  14. Make purple frosting by adding purple food dye to your royal icing mix, and using a star tip to pipe purple frosting onto your tower roof. Then mix green food dye with some of your royal icing mix, and use a star tip to pipe on vines along your lower tower, and around the window of your upper tower. Place flower sprinkles along your vines and windowsill.

Posted 1 year Ago
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