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Gingerbread House Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 2 hours 35 minutes (including chilling and baking; plus 3-6 hours drying time before decorating)
  • Yield: 1 gingerbread house (using all dough for house pieces and decorations)

Description

This classic Gingerbread House Recipe guides you through making a sturdy and flavorful gingerbread dough perfect for constructing a festive house. Alongside the dough, it includes a royal icing “glue” recipe and a rich buttercream frosting for decorating. The step-by-step instructions cover everything from rolling and cutting the dough to baking, assembling, and decorating your gingerbread masterpiece. Whether for a holiday centerpiece or a fun family project, this recipe ensures a beautifully crafted and delicious gingerbread house.

Ingredients

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 (do not use blackstrap; preferred brand: Grandma’s)
  • 1 Tablespoon (15ml) water

Royal Icing (Glue)

  • Recipe not explicitly detailed; typically made with egg whites and confectioners’ sugar for assembly

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 as desired for decorating the house

Instructions

  1. Print and Cut Template: Print out the Gingerbread House Template and cut out the shapes carefully. Set aside for use after chilling the dough.
  2. Make the Cookie Dough: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, and salt. In a mixer bowl, beat butter and brown sugar on medium speed until creamy (about 2 minutes). Add egg, molasses, and water on high speed. Scrape sides as needed. On low speed, gradually mix dry ingredients into wet ingredients until fully combined, resulting in thick dough.
  3. Chill Dough: Divide dough in half, shape into 4-5 inch discs, wrap tightly with plastic wrap. Chill in refrigerator for 2 hours up to 3 days.
  4. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats.
  5. Roll and Cut Shapes: Remove dough discs from fridge and roll out between two parchment sheets to 1/4 inch thickness. Lightly flour template undersides to prevent sticking. Use a pizza cutter or sharp knife to cut out two of each gingerbread house shape. Re-roll scraps as needed. Arrange pieces on baking sheets about 3 inches apart and straighten edges if needed.
  6. Bake Gingerbread: Bake house pieces for 18-20 minutes until edges lightly browned. Bake chimney pieces for 12-13 minutes. Cool completely on flat surfaces to prevent curling. Dough pieces can be stored for up to 1 week at room temperature or refrigerated, and can be frozen for up to 3 months.
  7. Assemble House Base: Choose a base such as a wooden cake server. Use thick lines of royal icing as glue to attach front and one side piece to base. Hold each in place with clips or household items until partially set. Repeat for second side and back pieces. Pipe royal icing inside seams and gaps. Let set for at least 1 hour before adding roof.
  8. Add Roof: Attach roof pieces with royal icing along inside edges to house base. Hold until set. Apply thick icing along the roof ridge where pieces meet to secure. Allow to set.
  9. Optional Chimney: Build chimney separately by gluing pieces with royal icing upside-down. Let set with support. Attach chimney to roof with royal icing, using extra frosting to cover gaps.
  10. Allow House to Set: Leave the entire assembled house at room temperature to dry for at least 3 hours, preferably 4-6 hours or overnight before decorating.
  11. Prepare Buttercream Frosting: Beat shortening and butter until creamy (about 2 minutes). Add confectioners’ sugar, milk, vanilla extract, and salt. Beat on low for 30 seconds, then high speed for 3 minutes until thick. Adjust milk or salt as needed.
  12. Decorate: Use buttercream, leftover royal icing, and assorted candies to decorate the gingerbread house using a piping bag fitted with a small open star tip (#32). Create desired designs and adhere candies.
  13. Enjoy: Once decorated, enjoy your beautiful and delicious gingerbread house. For best taste, consume within a few days.

Notes

  • The gingerbread dough is very sticky—rolling between parchment paper helps prevent sticking.
  • Use a flat surface when cooling baked pieces to prevent curling edges.
  • Extra dough scraps can be shaped into festive cookies like stars.
  • Royal icing acts as the strong, edible glue for construction and decoration.
  • Buttercream frosting can be made a day ahead and stored refrigerated, then brought to room temperature before use.
  • Support house pieces with clips or household objects while assembling to ensure stability.
  • Allow ample drying time after assembly for strong bonds before decorating.
  • Gingerbread pieces and assembled house can be stored covered at room temperature or refrigerated; freeze dough or baked pieces for longer storage.
  • Using a small piping tip facilitates detailed and elegant icing designs.
  • Prep Time: 15 minutes (plus 2 hours chilling time)
  • Cook Time: 18-20 minutes for house pieces, 12-13 minutes for chimney pieces
  • Category: Baking
  • Method: Baking
  • Cuisine: American / Holiday

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