Gingerbread House Recipe
This Gingerbread House Recipe creates sturdy, flavorful gingerbread perfect for building and decorating festive holiday houses. With classic molasses and spice flavor, it’s strong enough for construction but delicious enough to eat!
Servings: 1 gingerbread house
Calories: 220kcal
Cost: 12
Equipment
- mixing bowls
- electric mixer
- Rolling Pin
- baking sheets
- parchment paper
- cookie cutters or templates
- piping bags
- oven
Ingredients
- 3 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2/3 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- royal icing and candies, for decoration
Instructions
- In a large bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In another bowl, beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla; mix until combined.
- Gradually mix dry ingredients into wet until dough forms. Divide dough into two discs, wrap, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Roll dough on a floured surface to 1/4-inch thickness. Cut house template shapes using a pattern or cutters.
- Transfer pieces to parchment-lined baking sheets and bake for 12–15 minutes or until edges are firm. Cool completely before assembling.
- Prepare royal icing. Use as 'glue' to attach walls and roof pieces, allowing each section to set before continuing.
- Decorate with candies, icing details, and sprinkles. Allow to dry completely before displaying or serving.
Notes
For best results, chill the dough before cutting the pieces to prevent spreading. Use royal icing as 'glue' for assembly. Allow structure pieces to dry fully before decorating. Store completed houses in a cool, dry area for up to two weeks.