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How to Make a Gingerbread House
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Prep Time:
120 minutes
Cook Time:
15 minutes
Total Time:
195 minutes
Create a festive gingerbread house with loved ones for a memorable holiday activity.
Ingredients:
  • 6 cups (828 g) all purpose flour
  • 1/2 teaspoon baking powder
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves or allspice
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) butter, softened
  • 1 1/2 cups (284 g) packed light brown sugar
  • 2 large eggs
  • 1 cup dark molasses
  • 1 tablespoon water
Instructions:
  • Combine flour and spices: Whisk together flour, baking powder, ginger, cinnamon, cloves or allspice, and salt in a large bowl. Set aside.
  • Prepare a luscious blend by creaming the butter and brown sugar in a stand mixer until fluffy. Incorporate the eggs, molasses, and water until fully combined.
  • Blend half of the flour mixture into the molasses mixture until smooth. Add the remaining flour and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5-6 times until smooth. Add extra flour if needed for consistency.
  • Split the dough in half, shaping each half into a disk. Wrap both halves individually in plastic wrap and refrigerate for a minimum of two hours, or ideally overnight. The dough can be prepared up to 3 days in advance. Just ensure to let it rest at room temperature for at least 10 minutes before rolling out for the Gingerbread House Pieces.
  • Cut out the pattern pieces: Cut out the gingerbread house pattern pieces from our printable Gingerbread House Templates. Ensure they maintain the correct proportions as indicated. If needed, use the provided dimensions to create your own pattern. You can use regular paper or opt for stiffer paper like cardboard for a more sturdy template.
  • Preheat oven to 350°F on the middle rack and line up 2 to 3 cookie sheets.
  • Roll out the dough: Place parchment paper on a flat surface and lightly dust it with flour. Roll out one portion of the dough at a time with a rolling pin until it reaches a 1/4 inch thickness. Add more flour if needed to prevent sticking. For a firmer dough, consider freezing it for an hour before cutting.
  • Cut out shapes in the dough with pattern pieces: Dust the dough with flour. Lay the pattern pieces on the dough and use a sharp knife to cut around them, keeping the knife clean. If the dough is soft, scissors can be used for parchment paper. Transfer the cutouts to a baking sheet, spacing them an inch apart. Reshape any stretched pieces. For a door and windows, cut before or after baking while warm.
  • Preheat your oven to 350°F. Bake until the edges are just starting to darken - 11-15 minutes for large pieces, and 6-8 minutes for small pieces. Rotate the trays halfway through baking for even browning. Let the cookies cool on racks for about 15 minutes before enjoying.
  • Trim the pieces while warm: Lay the pattern pieces over the slightly warm pieces and use a large straight chef's knife to trim off any excess. Cool the pieces on racks until completely cooled. Make the Royal Icing.
  • Prepare the royal icing by combining the egg whites and 1 1/3 cups of powdered sugar. Whisk until smooth. If desired, cook the mixture in a double boiler until it reaches a temperature of 160°F (not exceeding 175°F) for food safety, or opt for pasteurized dried or liquid egg whites.
  • Gradually mix in the remaining 1 1/3 cups of powdered sugar into the sugar-egg mixture. Whip using an electric mixer on high until the icing forms stiff peaks. Add more powdered sugar if needed for the right consistency.
  • Cover the bowl of royal icing with a damp towel to keep it moist and prevent drying while in use.
  • Prepare the icing for piping: Fill a pastry bag with icing, or use a re-sealable plastic freezer bag by cutting off a small corner to create a makeshift piping bag. Optional: use piping tips for precision. Support gingerbread house construction by using canned goods to prop up pieces while the icing mortar sets.
  • Choose a solid foundation for your gingerbread house, such as a flat cookie sheet or a thick piece of sturdy cardboard. For added convenience, you can optionally line the base with aluminum foil or wax paper.
  • Assemble the house walls with royal icing: Pipe a thick line of icing along a short end of one side piece and press it against the front or back piece. Hold for a few minutes until set. Repeat with the other side piece. Use cans for support if needed. Attach the remaining walls in the same way. Fill any gaps with icing for stability. Seal edges with icing. Allow to set for at least an hour before adding the roof.
  • Construct the roof: After the royal icing has solidified the base structure, pipe icing along the top edges of the structure. Align the rectangular-shaped roof pieces with the long ends on top of the house. Work with a partner if possible to place the pieces simultaneously, ensuring they meet at the center with a slight overhang at each end. Hold the pieces in position briefly until set, then pipe extra icing along the top seam. Allow the house to stand for at least an hour, ideally 8 hours, before decorating.
  • Using royal icing, assemble the chimney upside down first, separate from the house. Let it set until stable. Then, attach the chimney to the roof with more royal icing, either just after the house has set or during decorating.
  • Get creative: Use piped royal icing and a variety of candies like red hots, gum drops, candy canes, chocolate truffles, or your favorites to beautifully decorate your gingerbread house. If you enjoyed this recipe, show some love by rating it with stars and dropping a comment!

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