Introduction

Building a gingerbread house is a delightful holiday tradition that brings festive cheer and creativity to your kitchen. This gingerbread house recipe yields sturdy, fragrant pieces perfect for assembling and decorating into a charming seasonal centerpiece.

The image shows several flat gingerbread house pieces on a cooling rack and white marbled surface, with three main house shapes featuring cut-out windows and one with a door, all in brown color and smooth texture. Around the houses are small white bowls filled with colorful candies like pink and white striped mints, red and green gummy triangles, round multicolor candy-coated chocolates, small green and white peppermint chocolates, and assorted gumdrops. There are also candy cane sticks with red, white, and green stripes, small brown reindeer-shaped chocolates, and rolled wafer sticks arranged neatly. The overall scene is bright and festive with the white marbled background enhancing the warm brown and vibrant candy colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup salted butter
1 cup brown sugar
1 cup molasses*
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup water
6 cups all-purpose flour
2 pounds powdered sugar (about 8 cups)
6 egg whites
1 teaspoon cream of tartar

Instructions

Step 1: Print out a gingerbread house template or design your own and set aside. Preheat the oven to 350°F (175°C).
Step 2: In a large bowl, cream together the butter and brown sugar using a stand mixer fitted with a paddle attachment. Add molasses and mix well.
Step 3: Stir in cinnamon, ginger, cloves, salt, and 1 cup of flour until combined. Gradually add the remaining flour, 1 cup at a time, alternating with water. Stop to scrape the bowl regularly. The dough should be thick and stiff enough to roll immediately, or refrigerate up to 3 days if needed.
Step 4: Roll the dough out on parchment paper to 1/4-inch thickness. Dust the dough and rolling pin with flour frequently to prevent sticking, as this dough is sticky even on floured surfaces.
Step 5: Place your template pieces on the rolled dough and carefully cut shapes using a pizza cutter for straight lines and a sharp knife for small details. Re-roll scraps to cut additional shapes.
Step 6: Transfer cut pieces to parchment-lined baking sheets. Bake larger pieces for 25–30 minutes and smaller pieces for about 20 minutes, until edges are lightly browned. Pieces may feel soft but will harden as they cool.
Step 7: Allow gingerbread pieces to cool completely before decorating. Store at room temperature for up to a week or freeze for 2–3 months. Thaw before decorating.
Step 8: For the icing, combine powdered sugar, egg whites, and cream of tartar in a large bowl. Beat for 7–10 minutes until thick and stiff peaks form. Adjust consistency with more powdered sugar or a little water to make it pipeable.
Step 9: Assemble the house on a foil-covered sturdy surface. Use thick lines of icing to “glue” walls and front together, holding pieces in place with props if needed until the icing sets—a few minutes.
Step 10: Attach the roof after walls have set, holding it until firm. Let the assembled structure set for 10–20 minutes before decorating further.
Step 11: Decorate your gingerbread house with remaining icing and candy to create a festive display.

Tips & Variations

Using parchment paper to roll and cut the dough prevents sticking and makes transferring shapes easier.
If you prefer a spicier gingerbread, increase the ground ginger or add a pinch of nutmeg.
For a dairy-free version, substitute salted butter with vegan margarine and ensure your powdered sugar is vegan-friendly.
To create colored icing, divide a portion of the royal icing and add food coloring before decorating.
Plan your house design ahead and use a sturdy board covered in foil or wax paper for easy cleanup and mobility.

Storage

Store decorated gingerbread houses at room temperature in a cool, dry place. Avoid humidity to prevent the gingerbread from softening. Unassembled baked pieces keep well in an airtight container for up to a week or in the freezer for 2-3 months. To reheat, if desired, bring refrigerated or frozen pieces to room temperature before assembling and decorating to avoid cracking.

How to Serve

A small gingerbread house stands on a round wooden board with bark edges, covered in thick white frosting that looks like snow. The house has one brown door in the center, outlined with white icing dots, and two candy canes with red, green, and white stripes leaning on each side of the door. Above the door, a heart-shaped window made of brown gingerbread is surrounded by white icing dots. The roof is decorated with thick white frosting snow and two small chocolate reindeer with red collars and white details at the top. Around the house, there are several green Christmas trees made of textured frosting and a small white snowman with a black hat and red scarf made of icing. The background is soft with a white marbled texture and a glass jar filled with red and white candy canes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gingerbread dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days before rolling and baking. This allows the spices to meld and can make the dough easier to handle.

Is it safe to use raw egg whites in the icing?

Raw egg whites are traditionally used to make royal icing but may pose a risk for some. You can use pasteurized egg whites or a meringue powder alternative for safety and similar texture.