Key Points:
- Makes a sturdy gingerbread house that won’t collapse (8x6x7 inches)
- Complete with royal icing recipe and assembly tips
- Prep time: 2 hours | Bake time: 25 minutes | Assembly time: 1 hour
- Includes beginner-friendly instructions and troubleshooting guide
Building a gingerbread house is a cherished holiday tradition, but getting the dough right can be tricky. This recipe creates a perfectly spiced, sturdy gingerbread house that’s fun to decorate and delicious to eat. Whether you’re making memories with kids or crafting a centerpiece for your holiday table, these step-by-step instructions ensure success.
Equipment Needed
- Stand mixer or hand mixer
- Rolling pin
- Sharp knife or pizza cutter
- Ruler
- 2 large baking sheets
- Parchment paper
- Piping bags
- Small round piping tip
- Cardboard or cake board (10×10 inches)
Ingredients
For the Gingerbread:
- 4½ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup dark brown sugar
- 2 large eggs
- ¾ cup molasses
- 2 tablespoons water
For the Royal Icing:
- 3 cups powdered sugar
- 2 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
Preparation (30 minutes)
- Clear and prepare your workspace:
- Wipe counters with warm, soapy water
- Dry thoroughly with clean kitchen towel
- Cover workspace with parchment paper
- Place measuring tools within easy reach
- Set up stand mixer if using
- Prepare ingredients:
- Remove butter from refrigerator 1 hour before starting
- Set eggs on counter to reach room temperature (30 minutes)
- Measure all ingredients before starting
- Place each measured ingredient in separate bowls
- Check expiration dates on spices
- Prepare baking sheets:
- Select flat, unwarped baking sheets
- Cut parchment paper to fit exactly
- Place parchment on sheets
- Spray corners with cooking spray to help paper stay flat
- Set aside within reach
- Create templates:
- Cut cardboard or heavy paper for templates
- Front and back walls: Draw 6×8 inch rectangle
- Add peaked roof: Draw triangle on top (3 inches high)
- Side walls: Draw 6×6 inch squares
- Roof panels: Draw 7×9 inch rectangles
- Door: Draw 2×3 inch rectangle
- Windows: Draw 1.5×1.5 inch squares
- Cut out all pieces carefully
- Label each piece clearly
Making the Dough (20 minutes)
- Mix dry ingredients (5 minutes):
- Place large mixing bowl on scale
- Zero scale and measure 4½ cups flour
- Add measured spices:
- 1 tablespoon ground ginger (level, not heaping)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Whisk gently until spices are evenly distributed
- Look for even color throughout mixture
- Set aside
- Cream butter and sugar (5 minutes):
- Place softened butter in clean mixing bowl
- Check butter softness by pressing finger – should leave slight indent
- Beat butter alone on medium speed (2 minutes)
- Stop and scrape bowl with rubber spatula
- Add brown sugar gradually while mixing
- Beat until mixture is light and fluffy (3 minutes)
- Mixture should be pale brown and very creamy
- Scrape bowl sides and bottom thoroughly
- Add wet ingredients (5 minutes):
- Crack eggs into separate small bowl first
- Add eggs one at a time while mixer runs on low
- Mix 30 seconds after each egg
- Scrape bowl sides
- Pour in molasses slowly while mixing
- Add water
- Mix until completely combined
- Mixture may look curdled – this is normal
- Combine mixtures (5 minutes):
- Add dry ingredients in 3 portions
- Mix on low speed only until combined
- Stop as soon as no dry flour is visible
- Scrape bowl between additions
- Final dough should be stiff but not crumbly
- Don’t overmix or cookies will be tough
- Chill dough:
- Divide dough into two equal portions
- Shape each into flat disc (easier to roll later)
- Wrap each disc tightly in plastic wrap
- Press gently to remove air bubbles
- Place in refrigerator
- Chill exactly 30 minutes (set timer)
Rolling and Cutting (30 minutes)
- Prepare for rolling:
- Preheat oven to 350°F (175°C)
- Place rack in center position
- Get rolling pin, rulers, knife ready
- Clear large space for rolling
- Dust surface lightly with flour
- Roll first portion:
- Remove one disc from refrigerator
- Keep second disc chilled
- Place dough between two sheets parchment
- Start from center, roll outward
- Turn dough 90 degrees frequently
- Roll to exactly ¼-inch thickness
- Check thickness with ruler
- Lift top parchment occasionally to prevent sticking
- Cut pieces precisely:
- Place templates on dough
- Leave 1-inch space between pieces
- Hold template firmly
- Cut with sharp knife or pizza cutter
- Use ruler as cutting guide
- Remove excess dough
- Save scraps for rerolling
- Add details:
- Cut windows and doors before moving pieces
- Use smaller knife for details
- Make cuts clean and straight
- Leave cut-out pieces in place until moving
- Transfer to baking sheets:
- Slide large spatula under each piece
- Lift carefully
- Place on prepared baking sheets
- Leave 2 inches between pieces
- Remove door/window cut-outs
- Repair any tears with fingertips
- Chill cut pieces:
- Place entire baking sheet in refrigerator
- Chill exactly 15 minutes
- Don’t skip this step – prevents spreading
Baking (25 minutes)
- Prepare for baking:
- Ensure oven is fully preheated
- Place oven rack in center
- Have cooling racks ready
- Set timer for 12 minutes
- Bake pieces:
- Place one sheet at a time in oven
- Position in center
- Watch pieces after 10 minutes
- Look for slightly darkened edges
- Pieces should be firm but not dark brown
- Rotate sheet halfway through (6 minutes)
- Check doneness:
- Edges should be slightly darker
- Surface should be dry
- Gentle touch should not leave indent
- Better to overbake slightly than underbake
- Cool properly:
- Remove from oven carefully
- Leave on baking sheet 5 minutes
- Pieces will continue cooking slightly
- Transfer to wire racks using wide spatula
- Cool completely (minimum 1 hour)
- Test coolness by touching bottom of piece
Making Royal Icing (15 minutes)
- Prepare for icing:
- Ensure bowl and beaters are completely clean
- Wipe with white vinegar and dry thoroughly
- Any grease will prevent proper mixing
- Have all ingredients ready
- Prepare piping bags if using
- Start with egg whites:
- Place egg whites in mixing bowl
- Add cream of tartar
- Beat on medium until foamy
- Look for soft peaks (2-3 minutes)
- Mixture should be white and fluffy
- Add sugar carefully:
- Sift powdered sugar before adding
- Add sugar one cup at a time
- Beat on low speed while adding
- Scrape bowl frequently
- Mix until very thick
- Add vanilla extract
- Beat 2 more minutes
- Check consistency:
- Should hold stiff peaks
- Draw line through icing – should hold shape
- Test by piping small amount
- Line should hold shape without spreading
- Add water drop by drop if too stiff
- Add sugar if too thin
- Prepare for use:
- Fill piping bags immediately
- Keep unused icing covered with damp cloth
- Don’t let icing sit uncovered
- Store any extra in airtight container
Assembly (1 hour)
- Prepare base (10 minutes):
- Choose sturdy cardboard or board
- Cover completely with foil
- Smooth out all wrinkles
- Mark outline of house with pencil
- Draw guidelines for walls
- Secure board to work surface
- Attach walls (20 minutes):
- Pipe thick line of icing on base
- Use more icing than you think needed
- Start with back wall
- Hold piece straight up (use level if needed)
- Support with cans or boxes
- Let set 5 minutes
- Add side walls one at a time
- Pipe icing along connecting edges
- Hold each wall 2 minutes minimum
- Add front wall last
- Check corners are 90 degrees
- Let walls set 15 minutes minimum
- Add roof (20 minutes):
- Check walls are completely stable
- Pipe thick lines on top edges of walls
- Position first roof panel
- Hold firmly 3 minutes
- Add second panel
- Adjust to meet at peak
- Pipe extra icing at peak
- Support with boxes if needed
- Let set 20 minutes minimum
- Final decorating (10 minutes):
- Start at top of house
- Work down to avoid smudging
- Pipe window frames
- Add door last
- Let each element dry before adding next
- Keep piping consistent pressure
- Clean up drips immediately
Troubleshooting
- Dough too sticky? Add flour 1 tablespoon at a time
- Walls won’t stand? Let icing dry longer between steps
- Roof sliding? Use more icing, hold longer
- Icing too runny? Add more sugar
- Pieces cracked? Roll dough more evenly next time
Storage
- Undecorated pieces: 2 weeks in airtight container
- Decorated house: 2-3 weeks at room temperature
- Keep away from heat and humidity
- Don’t refrigerate assembled house
Safety Notes
- Raw egg whites in icing not safe for pregnant women
- Use meringue powder as alternative
- Keep decorations food-safe if eating
- Store away from pets
- Discard if any signs of moisture damage
This recipe gives you a solid foundation for creating a beautiful gingerbread house. Take your time with each step, and remember that even imperfect houses have charm. Get creative with decorations, and most importantly, enjoy the process!
