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Easy Gingerbread House Recipe

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4.5 from 53 reviews

This Easy Gingerbread House recipe guides you step-by-step through making classic spiced gingerbread dough, baking festive house-shaped cookies, preparing royal icing, and assembling a charming edible holiday centerpiece. Perfect for creating a delightful family tradition or fun decorating activity, the house is crafted with aromatic molasses-spiced dough and decorated with colorful candies and crisp cookies for a whimsical finish.

Ingredients

Scale

Gingerbread Dough

  • 4 2/3 cups all-purpose flour, plus more for surface
  • 4 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • Pinch ground nutmeg
  • Pinch ground cloves
  • 6 tablespoons butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 1 1/4 cups unsulfured molasses
  • 3 large egg whites
  • Pinch kosher salt

Royal Icing

  • 4 cups (about 1 lb.) powdered sugar, divided
  • 1 teaspoon white vinegar, lemon juice, or water (as needed)

Decorations

  • Graham crackers
  • Pretzel sticks
  • Old-fashioned chocolate wafer cookies
  • Candy canes and peppermints
  • Mike and Ikes candies
  • Nerds candy
  • Bite-size Italian wafer cookies (such as Quadratini)
  • Gumdrops
  • Shredded coconut

Instructions

  1. Make Gingerbread Dough: In a large bowl, whisk together the flour, ground ginger, cinnamon, baking soda, kosher salt, nutmeg, and cloves until well combined to prepare the dry ingredients.
  2. Mix Wet Ingredients: In a separate medium bowl, whisk together the melted butter, light brown sugar, and molasses until the sugar dissolves fully, creating a smooth liquid mixture.
  3. Combine Dough: Make a well in the dry flour mixture and pour in the wet butter mixture. Stir gently with a rubber spatula until no dry patches remain. If the dough feels too crumbly, add up to 1 tablespoon water to help it come together.
  4. Knead and Chill: Turn the dough out onto a floured surface and knead gently to form a ball. Divide into two equal portions, shape each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or up to 2 days to allow flavors to develop and dough to firm.
  5. Preheat Oven and Prepare Pans: Preheat your oven to 375ºF (190ºC). Line three rimmed baking sheets with parchment paper and place oven rack in the center.
  6. Prepare Templates and Roll Dough: Print and cut out gingerbread house templates. Working with one dough disk at a time, roll it out on a lightly floured surface to 1/4 inch thickness.
  7. Cut Shapes: Using a pizza wheel or sharp knife, cut around the gingerbread house templates, cutting two of each shape required for the house. Gather and refrigerate scraps for re-rolling. Transfer cutouts to baking sheets leaving 1-inch spacing. Freeze the cutouts for 15 minutes until firm.
  8. Bake Gingerbread: Bake one sheet at a time for about 28 minutes or until the cookies are puffed and firm to the touch. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely before assembly.
  9. Make Royal Icing: In a large bowl, using a hand or stand mixer with paddle attachment, beat the egg whites and a pinch of salt on medium speed until frothy. Gradually add 1/2 cup powdered sugar while mixing on low speed until combined. Increase to medium speed and beat for 20 seconds. Continue adding the remaining powdered sugar in batches until the icing becomes thick and paste-like.
  10. Adjust Icing Consistency: Stir in the vinegar, adding a little at a time, mixing well until the icing reaches a toothpaste-like consistency. Adjust the thickness by adding more powdered sugar or vinegar as necessary.
  11. Prepare to Assemble: Fill a piping bag fitted with a 1/4 inch round tip with about 1 1/2 cups of royal icing. Cover remaining icing in a bowl tightly with plastic wrap pressed onto the surface to prevent drying.
  12. Assemble the Base: Pipe a generous bead of royal icing on the bottom and one vertical edge of one house side and position it on a serving platter or board. Hold upright and pipe a bead along the bottom of a perpendicular side, affixing it to form a corner. Use T-pins, glasses, or cans to stabilize while the icing dries.
  13. Secure Corners: Pipe additional generous beads of icing on inside corners and bottom edges to strengthen joints. Repeat for remaining two sides to complete walls. Let the structure set undisturbed in a cool dry place for at least 4 hours or preferably overnight.
  14. Add Roof: Pipe a sturdy bead of royal icing along rooflines and affix roof pieces to the house. Stabilize again with T-pins or tall glasses and allow icing to dry at least 4 hours or overnight until completely set.
  15. Remove Supports and Decorate: Once icing is fully dried and hardened, remove any pins or props used for support. Decorate the house with the assorted candies, cookies, pretzels, and shredded coconut to your liking for a festive and colorful presentation.

Notes

  • Make sure dough is well chilled before rolling to prevent sticking and maintain shapes.
  • Freezing cut shapes before baking helps maintain sharp edges and reduces spreading.
  • Use T-pins or stiff supports carefully to hold pieces during assembly; remove before serving.
  • Royal icing can be tinted with food coloring for colorful decoration.
  • Store assembled gingerbread house in a cool, dry place; avoid humidity to prevent softening.
  • For a non-alcoholic and kid-friendly version, use lemon juice or water instead of vinegar in the icing.

Keywords: gingerbread house, holiday dessert, gingerbread cookies, royal icing, festive treats, Christmas baking, edible decorations

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