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Get ready to build the most charming gingerbread house ever! This easy, homemade recipe is perfect for creating festive cookie houses that are fun to make, decorate, and enjoy all season long.
Check out my gingerbread tree too!
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Pin ItI’ve been making gingerbread houses for years, and it’s truly one of my favorite Christmas traditions. There’s just something so magical about gathering candies, piping royal icing, and bringing a little cookie house to life – it instantly makes the season feel extra cozy and full of charm!
Gingerbread House Ingredients
Butter: I use either salted or unsalted — whatever I have on hand! Just make sure it’s softened so it creams easily with the sugar.
Brown Sugar: Dark brown sugar gives that classic, rich gingerbread flavor and a gorgeous deep color.
Molasses: The secret to real gingerbread magic! I usually stick with unsulphured molasses for a milder, sweeter taste.
Spices: Cinnamon, ginger, and cloves — the ultimate cozy trio that makes your whole kitchen smell like Christmas.
Baking Soda: Just a little lift to keep the gingerbread sturdy but not rock-hard.
All-Purpose Flour: Good old flour for building a dough that’s strong enough to stand tall and hold lots of candy!
How to Make a Gingerbread House
Follow these simple steps:
1. Prepare the Dough: In a large bowl with a paddle attachment, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves, and baking soda until smooth.
2. Mix in the Flour: On low speed, mix in the flour and a little water until a stiff dough forms. Don’t overmix — just blend until combined.
3. Chill the Dough: Wrap the dough in plastic wrap or seal in a bag and chill for at least 30 minutes to firm up (this helps it roll out easily and hold its shape while baking).
4. Preheat the Oven: Set your oven to 375°F (190°C) and let it fully preheat.
5. Roll and Cut: On a lightly floured surface, roll the dough to about ¼-inch thick. Use your cookie cutters to cut out the house shapes.
6. Bake: Place the pieces on a parchment-lined baking sheet, leaving space between them. Bake for about 10 minutes, until the edges are crisp. (The centers can be slightly soft — they’ll harden as they cool.)
7. Cool Completely: Let the pieces cool on the baking sheet for a few minutes, then transfer to a wire rack. Make sure they are fully cooled — at least 20 minutes — before you start building your house!
How to Assemble a Gingerbread House
Building a gingerbread house from scratch is easier (and way more fun!) than it looks. Before you start, make sure you have everything ready to go: a sturdy platter or cake stand to build on, gingerbread house cookie cutters, piping bags with tips, and of course, plenty of festive candies for decorating!
Make the Icing: Whip up a batch of royal icing and pop it into a piping bag with a round tip.
Set Up Your Base: Place a platter or cake stand where you’ll build your house.
Start Building: Pipe icing along the bottom of the front panel and stand it up on the base. Hold for a minute until it sets.
Add the Sides: Pipe icing on the edges of the side panels and press them against the front. Hold each for a minute to secure.
Attach the Back: Add icing to the back panel and connect it to the sides.
Let It Dry: Let the walls dry for about 15–20 minutes before adding the roof.
Add the Roof: Pipe icing along the top edges and gently place each roof piece. Hold for a minute or two until set.
Seal the Top: Pipe a line of icing where the roof pieces meet for extra strength.
Let It Set: Let your house dry for at least an hour (overnight is even better!).
Decorate: Once it’s dry and sturdy, it’s time to get creative and add all the candy charm!
How to Stick a Gingerbread House Together (Without Collapsing!)
Building a gingerbread house can definitely be a little tricky — but a few smart tricks make all the difference!
The Secret? Royal Icing.
Basic butter frosting won’t cut it — it’s too soft and never fully sets. What you really need is homemade royal icing (just egg whites and powdered sugar). It dries quickly, holds everything together like a dream, and keeps your house fresh and sturdy for days.
Trust me, nothing’s worse than watching your gingerbread house crumble like a sad Christmas tragedy!
Pro Tips:
- Hold each piece for about 60 seconds as it sets.
- Let the walls dry for about 15–20 minutes before adding the roof.
- Let the entire house dry at least 1 hour (or overnight) before decorating.
Gingerbread House Tips
Get the Icing Right: It should be thick like toothpaste — firm but still pipeable. Too thin = collapse, too thick = frustration!
Be Patient: Let each section dry completely before moving on. Rushing is the #1 cause of gingerbread house disasters!
Use a Strong Base: Build on a sturdy cake board or platter so your house is stable (and portable!).
Plan Ahead: Sketch your design and gather all your candies before you start. It makes decorating way more fun!
Hot Glue for Decorations: Use hot glue only for non-edible items like rosemary trees on the platter — never on the gingerbread itself.
Fixing Collapses: If a wall falls, re-pipe fresh icing and hold it firmly for two minutes. A helper definitely comes in handy here!
Make It a Party: Assign different decorating tasks — little ones can sort candies, older kids (and adults!) can handle the piping.
How to Store a Gingerbread House
Room Temperature:
Keep your gingerbread house in a cool, dry place away from sunlight. It will stay intact for weeks as a decoration, but if you plan to eat it, enjoy it within a week. For display, cover it with plastic wrap or a glass dome to protect from dust and moisture.
Freezer:
You can freeze your gingerbread house in an airtight, freezer-safe container for up to 6–8 months. It will stay edible after thawing, though it’s better for preserving structure than flavor!
More Christmas Recipes You’ll Love
Need more inspiration for celebrating and decorating this season? Here are a few cozy Christmas favorites:
If you build a gingerbread house using this recipe, I would love to see it! Leave a comment and tag @sugarandcharm on Instagram — I can’t wait to see your charming creations!
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Gingerbread House Recipe
Equipment
- Gingerbread Cookie Cutters
- Electric Mixer
Ingredients
Gingerbread House Recipe
- 1/2 cup butter, softened unsalted or salted
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 1/2 tsp ground cloves
- 1 tsp baking soda
- 2 cups all-purpose flour
- 4 tbsp water
Gingerbread House Decorations
- candy canes
- gum drops
- sprinkles
- chocolates
Instructions
- In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, ground cloves and baking soda together until the mixture is smooth.
- Blend in the flour and water to make a stiff dough.
- Chill at least 30 minutes or until firm.
- Preheat oven to 375 degrees.
- Roll out the dough and use cutters to create the shapes of the gingerbread house.
- There is a chart inside the cookie-cutter package that tells you exactly how many cookies to make, 19 cookies total, but I ended up only using 16 cookies.
- Bake for about 10 minutes or until crispy.
- Let the gingerbread house cool before assembling.
- Once the gingerbread is cooled, you can start to build the gingerbread house by piping frosting on the bottom and sides of the house.
- When the house is fully assembled, let it dry for 10 minutes before decorating it!
- To decorate, use different piping tips and a lot of candy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to make this, do you know if margarine would work in place of butter? I’m looking at it in a cost perspective and I doubt that we would eat it.
Merry Christmas!
I really think butter is the only way to go!
I can’t wait to try this with my family this weekend! Can you send a link to buy the cut outs you used for the house? Thank you!!!!
Here you go! Have fun!! https://www.amazon.com/gp/product/B077DH2YHV/ref=as_li_ss_tl?ie=UTF8&language=en_US&linkCode=sl1&linkId=929de8946b2f86be003bedba016191a8&psc=1&tag=sugarandcha-1-bg-20