Nothing beats the whimsy of a beautiful gingerbread house. Yet, these decorations raise an important debate. Should we be eating our meticulously crafted creations? Or keeping them for show?
There’s a definite “point of no return,” but I’ve been eyeballing my own masterpiece, and cannot decide when that is. According to the USDA, cookies can last up to three weeks at room temperature. Frustratingly, though, I can’t find any gingerbread-specific guidance.
For professional advice, I spoke with seasoned bakers: Jackie Bauer from Jackelinne Pastry and Steph Giordano from Baked by Steph. They had plenty of sprinkles to spill.
Yes, there’s a cut-off point.
Let’s get this straight: as decorations, these houses are sturdier than you think. Both Jackie and Steph confirmed they’ve had displays that lasted between four months and a year! But can you eat gingerbread houses that have been displayed? Sorry to be the bearer of bad news: the clock starts ticking…and fast.
“I would recommend eating no more than three days after it’s been sitting out,” admits Jackie. Steph takes a similar stance, advising that houses are “best enjoyed within seven days.” The USDA says three weeks for cookies, but let’s be honest, cookies sit in protective jars, while gingerbread houses are purposefully placed in open, high-traffic zones.
Steph doesn’t mince her words. “The biscuit begins to absorb moisture from the air, turning stale and softening, and it will undoubtedly start to collect dust, which I personally don’t enjoy eating,” she explains. Each to their own, but take a nibble after seven days? It’s your own risk.
Wait, how do you spot premature spoilage in gingerbread houses?
Different factors can accelerate spoilage (more on that in a moment). However, bendy panels, visible discoloration, or a musty smell are all bad signs.
If it doesn’t look 100 percent? Chalk it up as a learning experience, and make another one. There are plenty of gingerbread house ideas to test out before the “big day.”
Where you display your house matters.
I’m starting to see the similarities between real estate and gingerbread houses. The secret is location, location, location. Both Steph and Jackie advise keeping houses away from humid rooms, direct light, and heat.
Another big concern is cross-contamination. Hopefully, your gingerbread house is suitably nestled somewhere cool and dark. But that doesn’t avoid the concerning reality of dust, pets, open-mouthed coughs, and grubby fingers. Did that send a shudder down your spine, too? Barf.
Jackie suggests covering the house to prevent disgusting contamination from dust or pet hair. A large transparent container might be the best idea, and could even help maintain its texture.
When decorating a gingerbread house, the sky is the limit. “I love adding garlands, fruit, and twinkle lights to really create a setting,” Jackie reveals. From sugar-glass windows to gentle illumination, pulling out the stops is part of the excitement. Start with a sturdy base (which Steph emphasizes is the trick to reducing warping) and go for gold.
That is, unless you want to eat it. Heavily decorated gingerbread houses require careful deconstruction and slightly different goals. The biggest risk comes from hidden supports; nobody wants a surprise jab from a toothpick. “It also helps to avoid decorations that melt easily, like chocolates, gummy sweets, or soft caramels,” Steph adds.
Plan on eating a gingerbread house? Craft carefully, and don’t wait too long. These whimsical displays are sirens for sweet-toothed foodies, but nobody likes biting off more than they can chew.
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