Mini gingerbread houses are the ultimate festive treat! These tiny, charming houses are a scaled-down version of the classic gingerbread house, perfect for perching on mugs, gifting to loved ones, or for gingerbread parties! Kids love munching on these with a steaming cup of homemade hot chocolate.
Versatile and adorable, they’re an essential holiday project for creating cozy, memorable moments.
Use them for a holiday brunch, to elevate a hot cocoa bar, or as a delightful touch to your holiday movie night. Here’s everything you need to make these festive mini gingerbread houses from scratch!
Mini Gingerbread House Ingredients
- Butter: Adds richness and helps bind the dough together for a sturdy house.
- Dark Brown Sugar: Provides sweetness with a hint of molasses for that classic gingerbread flavor.
- Molasses: Essential for the deep, spiced taste and moist texture.
- Ground Cinnamon, Ginger, Cloves: A trio of warm spices that give gingerbread its signature holiday aroma.
- Baking Soda: Helps the dough rise slightly, ensuring the houses are easy to assemble.
- All-Purpose Flour: The foundation of the dough, providing structure and strength.
- Water: Adjusts dough consistency to make it easy to roll and shape.
Directions
- Prepare the Dough: In a large mixing bowl, cream the butter, dark brown sugar, and molasses until smooth. Mix in the cinnamon, ginger, cloves, and baking soda for an evenly spiced dough. Gradually blend in the flour and water to form a stiff dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or until firm.
- Roll and Cut: Preheat the oven to 375°F. Roll the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use mini gingerbread house cookie cutters to create shapes for walls, roofs, and doors.
- Bake: Place cutouts on a parchment-lined baking sheet and bake for 8–10 minutes or until crisp. Let the pieces cool completely before assembling.
Gingerbread House Icing
The secret to perfect mini gingerbread houses is the icing! This fluffy, sticky icing acts like edible glue.
Ingredients:
2 large egg whites
3 cups powdered sugar
1/4 tsp cream of tartar
Directions:
Whisk egg whites and cream of tartar until frothy. Gradually add powdered sugar until the icing is thick and holds stiff peaks. Transfer to a piping bag for precise application.
How to Build Mini Gingerbread Houses
- Use a piping bag with a small tip to apply icing along the edges of each piece.
- Assemble the front and back walls first, attaching them to the side walls with icing.
- Wait 30 seconds before attaching the roof pieces for stability.
- Let the house dry for 5–10 minutes before decorating with additional icing, sprinkles, or candies.
Creative Uses for Mini Gingerbread Houses
Table Settings: Personalize each house with names and use them as charming placeholders for holiday meals.
Mug Toppers: Place them on mugs filled with hot chocolate or coffee for an Instagram-worthy touch.
Holiday Gifts: Wrap these mini houses in clear cellophane bags tied with festive ribbons.
Helpful Tips for Mini Gingerbread Houses
Chill the Dough: Always chill your gingerbread dough before rolling and cutting. This step prevents the dough from spreading during baking, ensuring your house pieces retain their shape.
Thick Icing is Key: Use a thick royal icing as “glue” to hold the house together. If the icing is too runny, the pieces won’t stick properly. Adjust by adding powdered sugar until it’s the right consistency.
Let Each Step Dry: Assemble the walls first and let them set for a few minutes before adding the roof. Allowing each step to dry fully prevents the structure from collapsing.
Use Parchment Paper: Roll the dough between sheets of parchment paper to avoid sticking and ensure an even thickness, making it easier to cut precise shapes.
Plan Ahead: Cut all pieces and have your icing ready before you begin assembling. A well-organized workspace makes the process smoother and more enjoyable.
Frequently Asked Questions
One of the most challenging parts of making a gingerbread house is getting to stay together. Luckily, we have the best tips for how to make a gingerbread house stick together. No more falling down gingerbread houses!
Piping bags and tips are crucial to creating a beautifully designed mini gingerbread house. Change out the tips to create different designs. You will only need small tips for mini gingerbread houses.
Despite your best efforts to keep it wrapped, a gingerbread house won’t last forever. However, you can extend its lifespan by keeping it covered, cool, and dry!
If you want to leave your gingerbread house out in the open without wrapping it, understand that the icing and other accessories will dry out quicker.
It will also be exposed to dust and debris. While it will remain technically edible for a few weeks, it might not taste as great!
As its name implies, gingerbread has a distinct ginger taste. However, this peppery spice isn’t the only one you’ll notice.
You’ll also taste hints of cinnamon, nutmeg, cardamom, allspice, and cloves. Gingerbread can be soft and thick or thin and crispy, depending on your preference!
More Holiday Ideas You’ll Love
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Mini Gingerbread Houses
Ingredients
Gingerbread House Dough
- 1/2 cup unsalted butter, room temp.
- 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
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 for 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.
- Use the mini gingerbread house cutters to make the shapes and create little houses. You should get about 6-8 houses from one batch of dough.
- Bake for about 8 minutes or until crispy.
- Let the gingerbread house cool before assembling. It will harden as it cools.
- Once the gingerbread has cooled, you can start to build the gingerbread house.
- When the mini gingerbread houses are fully assembled, let it dry for 5 minutes before decorating it.
- To decorate, use different piping tips and sprinkles.
- Use these for mugs, as gifts, or write names on the roofs to use as place settings.
Thank you for sharing your mini gingerbread houses. Would you mind sharing what size bag you used for packaging?