Introduction

Building a gingerbread house is a delightful holiday tradition that brings creativity and deliciousness together. This recipe guides you through making sturdy gingerbread pieces and royal icing “glue” to construct a charming house perfect for decorating with candies. Whether for a festive centerpiece or a fun family activity, this gingerbread house recipe offers all you need to create your own sweet masterpiece.

A gingerbread house with three visible walls and a sloped roof sits on a thick round wooden board placed on a white marbled surface. The house is decorated with thick white piped icing along the edges and roof, dotted with small silver balls. The roof has blue snowflake designs and a row of pink balls on top. The front wall shows a white textured door and two green holly leaves with red berries on either side of a star-shaped cookie sprinkled with green and red bits above the door. Around the base, there are scattered white shredded coconut and red and white candy canes standing upright on either side of the front door. Peeking from the side is a white iced tree cookie with green and pink sprinkles. Several red and white peppermint candies are scattered around the base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375g) all-purpose flour (spooned & leveled)
1/4 teaspoon baking soda

2 teaspoons ground ginger
2 teaspoons ground cinnamon

1/2 teaspoon ground allspice
1/4 teaspoon salt

6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature

1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap)
1 Tablespoon (15ml) water
Royal icing (for assembling the house—see instructions below)

Assorted candies for decorating
1/2 cup (95g) shortening, at room temperature (for buttercream)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature (for buttercream)

4 cups (480g) confectioners’ sugar (for buttercream)
2 Tablespoons (30ml) milk (for buttercream)
1/4 teaspoon pure vanilla extract (for buttercream)

1/8 teaspoon salt (for buttercream)

Instructions

Step 1: Print out the gingerbread house template and cut out the shapes. Set aside for later use.
Step 2: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, and salt. Set aside.

Step 3: Using a hand or stand mixer with a paddle attachment, beat butter and brown sugar on medium speed until creamy, about 2 minutes. Add egg, molasses, and water, beating on high until fully incorporated. Scrape the bowl as needed.
Step 4: On low speed, gradually mix dry ingredients into the wet mixture until combined. The dough will be very thick.
Step 5: Divide dough in half, shape into discs about 4-5 inches in diameter, wrap tightly in plastic, and chill in the refrigerator for 2 hours up to 3 days.

Step 6: Preheat oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats.
Step 7: Remove dough discs from fridge and roll each out between two sheets of parchment to about 1/4 inch thick. Lightly flour the underside of your template shapes to prevent sticking.
Step 8: Cut out two of each gingerbread house shape using a pizza cutter or knife. Re-roll scraps to cut more shapes or fun cookies.

Step 9: Arrange shapes on baking sheets about 3 inches apart. Straighten edges if they warped during transfer.
Step 10: Bake house pieces 18-20 minutes until lightly browned on edges; bake chimney pieces for 12-13 minutes. Let cool completely on a flat surface.
Step 11: Select a base for your house. Begin assembly by attaching the front and one side piece with thick royal icing along one long and one short edge. Use supports like clips or cans to hold pieces upright as icing sets.

Step 12: Attach the second side and the back of the house similarly. Pipe royal icing into all seams inside and out for strength and snow-like appearance. Let set at room temperature for 1 hour before adding the roof.
Step 13: Attach roof pieces by running thick royal icing along inside edges, hold in place until set. Seal the joint where the roof pieces meet at the top with more icing.
Step 14: (Optional) Assemble the chimney pieces upside-down with royal icing. Let set before attaching to the roof using ample icing to cover gaps.

Step 15: Allow the entire house to dry at room temperature for 3-6 hours or overnight before decorating.
Step 16: Prepare the buttercream by beating shortening and butter until creamy. Add confectioners’ sugar, milk, vanilla, and salt. Beat on high for 3 minutes. Adjust thickness with milk if necessary.
Step 17: Use buttercream, leftover royal icing, and candies to decorate your gingerbread house to your liking.

Step 18: Enjoy your gingerbread house as a festive decoration or a sweet treat within a few days.

Tips & Variations

Use parchment paper when rolling out dough to prevent sticking instead of flouring the counter.
Chilling dough for at least 2 hours helps maintain the shape during baking.

For stronger construction, use plenty of royal icing as “glue” especially at seams and roof joints.
Make extra dough scraps into festive shapes like stars or gingerbread cookies for more fun treats.
If your frosting is too sweet, add a pinch of salt to balance flavors.

Storage

Once baked and cooled, gingerbread pieces can be stored in an airtight container at room temperature for up to one week, or frozen for up to three months. Allow frozen pieces to thaw completely before assembly. Completed houses should be kept in a dry place and enjoyed within a few days for best taste. Leftover royal icing can be stored covered at room temperature or in the refrigerator and reused for decoration.

How to Serve

A small gingerbread house sits on a round wooden base with textured bark edges, covered in white icing that looks like thick snow with colorful sprinkles. The house has three visible walls made from brown gingerbread. The front wall features a door decorated with swirled white icing topped with a pink candy and is bordered by two red and white candy cane sticks. Above the door is a star-shaped cookie covered in white icing and red and green sprinkles, with green holly leaves and red berry decorations on each side. The roof is thickly layered with fluffy white icing piped in small scallop patterns and decorated with silver balls, pink dots on the chimney, and blue snowflake shapes. The sides of the house have white dripping icing with round red and white peppermint candies. The surface beneath the wooden base is a white marbled texture with scattered coconut flakes and a peppermint candy nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Blackstrap molasses is much stronger and more bitter. For the best flavor, use unsulphured or dark molasses like Grandma’s brand, which provides a rich, mild sweetness ideal for gingerbread.

How do I prevent the gingerbread house from collapsing?

Use plenty of royal icing as glue and allow each section to set firmly before adding the next. Supporting pieces with clips or cans while drying helps maintain shape and stability. Allow the entire house to dry for several hours or overnight before decorating.