Building a gingerbread house is a magical experience that combines creativity with the irresistible aroma of warm spices. This recipe delivers a sturdy yet tender gingerbread, perfectly spiced with cinnamon, ginger, and cloves, ensuring every bite is a festive delight. In just under an hour, you’ll craft a masterpiece that’s as much fun to decorate as it is to admire.
The rich, molasses-infused dough bakes into a golden-brown canvas, ready for your artistic touch with icing and candies. Whether it’s a family tradition or a new adventure, this gingerbread house promises to fill your home with joy and the comforting scent of the holidays.
The textures and flavors here are pure holiday magic—crisp edges, a slightly chewy center, and a symphony of spices that evoke cozy winter evenings. Each piece of gingerbread is a sturdy foundation for your edible architecture, while the sweet, creamy icing binds it all together. With a prep time of just 45 minutes, this recipe is surprisingly approachable, making it perfect for bakers of all levels. Gather your loved ones, unleash your creativity, and savor the satisfaction of crafting a gingerbread house that’s as delicious as it is beautiful. It’s more than a treat—it’s a memory in the making.
Gingerbread House Ingredients
- For the House:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) dark brown sugar, firmly packed
- ½ cup (120 ml) unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 cups (500 g) all-purpose flour
- For the Royal Icing:
- 5 cups (625 g) powdered sugar
- 2 ½ Tablespoons (27 g) meringue powder
- 6 Tablespoons water
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Candies, sprinkles, peppermints, etc. (optional, for decorating)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Set aside.
- Make the dough: In a large bowl, combine butter, sugar, and molasses using an electric mixer. Beat until creamy and well combined.
- Add the egg, vanilla extract, ginger, cinnamon, cloves, nutmeg, and salt. Stir until well combined. The mixture may look slightly separated, which is fine.
- Gradually add the flour, mixing on low speed until the dough is smooth and cohesive. The dough will be stiff.
- Roll and cut the dough: Divide the dough into two discs. Roll one half at a time to ¼” (0.6 cm) thickness on a lightly floured surface. Use a pizza cutter or sharp knife to cut out house shapes. Carefully transfer the pieces to the prepared baking sheets, spacing them at least 2” (5 cm) apart.
- Bake: Bake on the center rack for 13-14 minutes (check at 11 minutes for smaller pieces). The edges will turn slightly darker when done. Note: Pieces will be soft when warm but will harden as they cool. For the chimney, bake for 5-7 minutes to prevent burning.
- Cool: Allow all pieces to cool completely before assembling.
- Make the royal icing: In a clean, dry bowl of a stand mixer, combine powdered sugar, meringue powder, and water. Use the whisk attachment to mix on low speed until combined. Add vanilla extract, then gradually increase the speed to high and beat until stiff peaks form (about 5 minutes). The icing should look billowy and fluffy.
- Color the icing (optional): Separate into smaller bowls and mix in food coloring until evenly incorporated.
- Assemble the house: Transfer icing to a piping bag fitted with a medium round tip or cut off the tip of the bag. Line the edges of the gingerbread pieces with icing and press them together, holding for several seconds to secure. Use a base (like a cake platter) and cement the pieces to it with icing.
- Decorate: Use colored icing and candies to decorate your gingerbread house. Allow it to sit for several hours to become completely stable.
Decorating Tips for a Stunning Gingerbread House
Get creative with your gingerbread house by using a variety of candies and sprinkles. Think peppermints, gumdrops, and chocolate chips for a festive look. Use colored royal icing to add details like snow, icicles, or even a candy cane pathway. Pro tip: Let the icing dry slightly between layers to prevent smudging.
Storage Tips to Keep Your Gingerbread House Fresh
Once assembled, store your gingerbread house in a cool, dry place to prevent the icing from softening. If you’re in a humid climate, consider placing it in an airtight container with silica gel packets. Note: Avoid refrigeration, as it can cause condensation and make the house soggy.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough a day ahead and refrigerate it overnight. You can also bake the gingerbread pieces in advance and store them in an airtight container for up to a week. When ready, simply assemble and decorate. Bonus: Use pre-made royal icing if you’re in a pinch!
Common Questions Answered
Can I use honey instead of molasses? Yes, but it will alter the flavor slightly. What if my dough is too sticky? Add a bit more flour, 1 tablespoon at a time, until it’s manageable. How long does the house stay fresh? Properly stored, it can last up to 2 weeks—though it’s usually devoured much sooner!
Special Notes for First-Time Builders
If this is your first gingerbread house, start with a simple design. Use a sturdy base like a cake board or cutting board to prevent tipping. Remember: Patience is key—let the icing set fully before moving on to the next step. And most importantly, have fun with it!
Gingerbread House Recipe
Ingredients
For house
- ½ cup unsalted butter softened
- ½ cup dark brown sugar firmly packed
- ½ cup unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 cups all-purpose flour
Royal icing
- 5 cups powdered sugar
- 2 ½ Tablespoons meringue powder
- 6 Tablespoons water
- 1 teaspoon vanilla extract
- Food coloring optional
- Candies sprinkles, peppermints etc. for decorating (optional)
Instructions
- Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside.
- Combine butter, sugar, and molasses in a large bowl using an electric mixer. Beat until creamy and well combined.
- Stir in egg, vanilla extract, ginger, cinnamon, cloves, nutmeg and salt and stir until well combined. Mixture may look piecey/separated, this is fine.
- Gradually add the flour to the wet ingredients, mixing on low speed until all ingredients are combined and dough is smooth and cohesive. Dough will be stiff.
- Drop dough onto a clean, lightly floured surface and divide into two discs. Working with one half at a time, use a rolling pin to roll to ¼” (.6cm) thickness.
- Use a pizza cutter, sharp knife, or any straight edge to cut shapes out of dough. Use a large spatula to carefully transfer pieces to prepared baking sheets, spacing pieces at least 2” (5cm) apart. If you have extra dough, cut out gingerbread men or trees for decorating!
- Bake in center rack of a 375F (190C) oven for 13-14 minutes (check at 11 minutes if making small houses). Pieces will be turning slightly darker around the edges when they are close to done. Note that house pieces will still be soft when warm, but will harden as they cool. Let cool completely before building your house. Chimney note: The chimney will cook much faster than the other house pieces, I bake mine on the same sheet as the other pieces but set a timer for 5-7 minutes and remove the chimney early, otherwise it will burn.
- Allow pieces to cool completely before assembling with royal icing.
- For the icing
- In the clean, dry bowl of a stand mixer, combine sugar, meringue powder, and water. Use whisk attachment to mix on low speed until combined.
- Once ingredients are combined, add vanilla extract and gradually increase mixer speed to high and beat until stiff peaks form (this will likely take 5 minutes or longer.) When icing is ready, it should look billowy and almost fluffy, not dense and pasty.
- If coloring icing, separate into smaller bowl and mix in color until evenly incorporated.
- Assembly
- Transfer icing to a piping bag fitted with a medium round tip, or you can simply cut off the tip of the bag (you could also use a butter knife to spread along the edges). Assemble your house by lining the edges with icing and pressing two pieces together. Hold for several seconds until the pieces stay together. Repeat with each piece. It’s also helpful to have a base, like a cake platter, for the house, and to use the icing to cement the pieces to the base.
- Decorate with colored icing and various candies. Allow house to sit for several hours for house to be completely stable.