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Easy Gingerbread House
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Create a festive gingerbread house with extra dough for cookies - a holiday must-have!
Ingredients:
  • 2 cups butter
  • 2 cups brown sugar
  • 1 cup molasses
  • 1 cup dark corn syrup
  • 2 tablespoons lemon zest
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon ground mace
  • 12 cups all-purpose flour
  • 1 (16 ounce) package confectioners' sugar
  • 3 egg whites
  • 1 teaspoon cream of tartar
  • 1 drop white vinegar
Instructions:
  • Prepare a sturdy base for the gingerbread house by wrapping a piece of heavy cardboard with aluminum foil or freezer paper, ensuring the dull side is facing up.
  • Using sturdy cardboard or cardstock, carefully cut out the templates for your gingerbread house and remember to label each piece.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease 3 rimless baking sheets or the back of rimmed baking sheets.
  • In a large, heavy saucepan over medium heat, melt butter with brown sugar, molasses, and dark corn syrup until smooth, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until well combined, about 2 minutes. Remove from heat.
  • In a large bowl, gently sift the flour. Gradually add the flour to the butter mixture, adding 2 cups at a time. Finish mixing the last 2 cups by hand until a warm, firm dough forms. Take a generous handful of dough onto a greased baking sheet and roll it out to 1/8-inch thickness, while keeping the rest of the dough covered.
  • Lightly dust cardboard templates with flour, place on top of dough, and cut around them with a sharp knife. Customize by cutting out doors or windows as desired, and create shutters, door knobs, or other features from the scraps. Return any remaining dough scraps to the covered pan.
  • Bake in the preheated oven until firm and slightly browned at the edges. For small pieces, bake for 5 to 7 minutes; for large pieces, bake for 12 to 15 minutes. Remove from the oven, place templates over the baked pieces, and trim excess with a sharp knife for clean edges.
  • Chill pieces on the baking sheet until firm (5-10 minutes), then cool completely on a wire rack (15-30 minutes).
  • In a stand mixer with the paddle attachment, whip confectioners' sugar, egg whites, cream of tartar, and white vinegar until the icing is stiff and glossy, about 7 to 10 minutes.
  • Adorn gingerbread pieces with candies and decorations using royal icing. Allow icing to set and harden, approximately 5 minutes. Construct gingerbread house by joining pieces with icing. Let the house stand until the icing is completely dry, around 5 minutes.

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