This recipe makes enough dough for a medium-sized house with extra for decorations like trees, hearts, or gingerbread people. The gingerbread is thick, flavorful, and bakes up firm—perfect for building. The royal icing dries quickly and acts like edible cement. It’s ideal for a holiday weekend project with kids, cookie decorating parties, or even building a winter wonderland centerpiece!
🛒 What You’ll Need
For the Gingerbread:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 2 large eggs
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 5 1/2 to 6 cups all-purpose flour (plus more for rolling)
For the Royal Icing:
- 3 egg whites (or 6 tablespoons pasteurized egg whites or meringue powder + water)
- 4 cups powdered sugar
- 1/2 teaspoon cream of tartar
- Optional: 1/2 teaspoon vanilla or almond extract
Decorations:
- Assorted candies (gumdrops, candy canes, peppermints, licorice, sprinkles)
- Mini marshmallows or shredded coconut (for snow)
- Colored sanding sugar
- Small piping bags or zip-top bags
👩🍳 Pro Tips
- Chill the dough before rolling so it’s easier to handle and keeps its shape.
- Roll directly on parchment paper to avoid transferring delicate pieces.
- Use templates for perfect shapes—cardboard or printed designs work great.
- Dry royal icing pieces before building for added stability.
- Let kids decorate flat pieces before assembling—it’s easier and way less messy!
🧰 Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Rolling pin
- Sharp knife or cookie cutters
- Ruler or printed templates
- Baking sheets
- Parchment paper
- Cooling rack
- Piping bags or zip-top bags
- Cake board or large serving plate
🔄 Substitutions & Variations
- Egg-free royal icing: Use meringue powder + water instead of egg whites.
- No molasses? Use dark corn syrup + 1 tablespoon brown sugar per cup.
- Spice it your way: Add orange zest, cardamom, or allspice for a twist.
- Mini houses: Cut the recipe in half and build small individual cottages for decorating parties.
⏱️ Make Ahead Tips
- Gingerbread dough can be made up to 3 days in advance and chilled.
- Baked pieces can be stored in an airtight container for up to 1 week.
- Royal icing keeps in the fridge for 3 days—just re-whip before using.
- Assemble the house 1 day before decorating to let the structure set firmly.
👩🍳 Instructions
1. Make the Dough
In a large bowl, cream butter and brown sugar until fluffy. Beat in molasses and eggs. In a separate bowl, whisk flour, baking soda, salt, and spices. Add dry ingredients gradually until dough is thick but pliable. Chill 1 hour.
2. Roll & Cut
Roll dough ¼ inch thick directly on parchment paper. Cut shapes using templates. Chill cutouts for 10 minutes (helps prevent spreading).
3. Bake
Bake at 350°F (175°C) for 10–14 minutes depending on size. Pieces should be firm and slightly darkened at edges. Cool completely on rack.
4. Make Royal Icing
Beat egg whites (or meringue powder + water) with cream of tartar. Add powdered sugar and beat until stiff peaks form—about 7 minutes.
5. Assemble the House
Use icing as glue to attach walls to your base. Hold in place or support with cans. Let dry 15–30 minutes before adding the roof. Let structure dry at least 1 hour before decorating.
6. Decorate!
Pipe royal icing on edges and decorate with candy. Dust with powdered sugar or coconut for snow.
🧊 Leftovers & Storage
- Display at room temperature for up to 2 weeks if using as decor.
- If you plan to eat it, cover loosely with plastic wrap and enjoy within 5 days.
- Royal icing will keep house pieces sealed and crunchy!
💬 Final Thoughts
Building a homemade gingerbread house is one of the most joyful holiday traditions—a little baking, a lot of creativity, and memories that last long after the last gumdrop is eaten. Whether it’s a centerpiece for your table or a fun afternoon with the kids, this project is pure magic.
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