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Gingerbread House Recipe

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★★★★★

4.6 from 145 reviews

This classic Gingerbread House recipe features sturdy, spiced gingerbread cookies that are perfect for assembling a festive holiday house. Paired with a smooth royal icing “glue” and creamy buttercream frosting, this project is both a fun and delicious holiday tradition. The dough is rolled thick to ensure strong walls and roof pieces, and the final house can be decorated with an array of festive candies for a charming seasonal centerpiece.

Ingredients

Scale

Gingerbread Dough

  • 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 (e.g., Grandma’s brand)
  • 1 Tablespoon (15ml) water

Royal Icing (Glue)

  • Ingredients not specified in detail in the recipe excerpt but typically includes: powdered sugar, egg whites or meringue powder, and lemon juice or water.

Buttercream Frosting

  • 1/2 cup (95g) shortening, at room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Decorations

  • Assorted candies (specific types not listed; see blog post suggestions)

Instructions

  1. Prepare Template: Print and cut out the Gingerbread House template shapes, setting them aside for later use in shaping the dough.
  2. Make Cookie Dough: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in a large bowl. Separately, beat butter and brown sugar until smooth and creamy, then add the egg, molasses, and water. Slowly incorporate the dry ingredients into the wet mixture to form a very thick dough.
  3. Chill Dough: Divide dough into two discs, wrap tightly in plastic wrap, and chill in refrigerator for 2 hours up to 3 days.
  4. Preheat Oven: Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
  5. Roll and Cut Shapes: Roll chilled dough between parchment sheets to about 1/4 inch thick. Lightly flour template shapes, then cut out pieces using the templates, making two of each shape. Re-roll scraps for additional cutouts.
  6. Arrange and Bake: Place cut shapes 3 inches apart on baking sheets. Bake main house pieces 18-20 minutes until edges are lightly browned, chimney pieces about 12-13 minutes. Cool on flat surfaces completely.
  7. Assemble House Base: Choose a sturdy base. Attach front and side walls using thick lines of royal icing on edges, propping pieces for support until set. Repeat with remaining walls, piping royal icing inside seams for stability and filling gaps.
  8. Add Roof: Attach roof pieces using royal icing on the inside edges, holding in place until set. Pipe icing where roof pieces meet.
  9. Optional Chimney: Assemble chimney pieces separately with royal icing, allow to set, then attach to the roof with additional royal icing, adjusting as needed for fit.
  10. Let House Set: Allow the entire assembled house to set at room temperature for at least 3 hours, preferably 4-6 hours or overnight before decorating.
  11. Prepare Buttercream: Beat shortening and butter until creamy, add confectioners’ sugar, milk, vanilla, and salt. Beat until thick and creamy for decorating.
  12. Decorate: Use buttercream, leftover royal icing, and assorted candies to decorate the house. Use a small star piping tip (#32) for detailed designs.
  13. Enjoy: After decorating, enjoy your beautiful gingerbread house soon as the cookies taste best fresh.

Notes

  • Use parchment paper when rolling dough to prevent sticking; gingerbread dough is very sticky.
  • Chilling the dough is essential for easy rolling and clean shapes.
  • The royal icing acts as a strong glue and snow-like decoration once dried.
  • Propping walls and roof pieces immediately after gluing ensures stability while the icing sets.
  • You can prepare parts of the gingerbread house up to 1 week in advance; store cooled pieces tightly covered at room temperature or in the fridge.
  • Extra dough scraps can be used to create decorative shapes with cookie cutters.
  • Buttercream frosting can be made a day before; bring to room temperature before use.
  • Decorate the house only after all glue is fully dry to avoid collapse.

Keywords: gingerbread house, holiday baking, gingerbread cookies, festive dessert, royal icing, buttercream frosting, Christmas cookie house

Find it online: https://flavorsbymaya.com/gingerbread-house-recipe/