Gingerbread House Recipe

4.53 from 42 votes

A sturdy homemade gingerbread house that bakes flat, holds its shape, and actually stands up once you build it. It's one of my favorite Christmas traditions.

Prep Time30

Cook Time10

Total Time1 5

Course: Dessert

Cuisine: American

Servings: gingerbread house

Author: Eden

Cost: $15

Equipment

Gingerbread Cookie Cutters
Electric Mixer
Rolling Pin
Piping Bags with round tips
measuring cups

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 more if the dough is super sticky
4 tbsp water

Gingerbread House Icing

Gingerbread House Decorations

candy canes
gum drops
sprinkles
chocolates

Instructions

Beat the softened butter, brown sugar, molasses, cinnamon, ginger, cloves, and baking soda together until it looks smooth and glossy.
Turn the mixer to low and add the flour and water. Mix just until a stiff dough pulls together. Stop right there, because overworked dough cracks when you roll it.
Wrap the dough tightly and chill for at least 30 minutes.
Heat the oven to 375°F and line your baking sheets with parchment.
Roll the dough out to about a quarter inch thick on a lightly floured surface. Keep it even across all your panels so the walls sit flush later.
Cut your house shapes and leave them right where they are on the sheet. Moving them warps the edges.
Bake about 10 minutes, until the edges look crisp. The centers can still feel a little soft.
Lay your cutters or templates back on the warm panels and trim any spread. Then cool completely on a wire rack, at least 20 minutes. Warm gingerbread will not hold.
Make a batch of icing while the panels cool.
Pipe a thick line of icing along the bottom and side edges of each wall, press it into place, and hold for about 60 seconds. A jar set inside the house helps brace it.
Let the walls set for 15 to 20 minutes before the roof goes on. Don't skip this part.
Pipe the roof panels on one at a time, holding each for a minute or two. Seal the peak with a line of icing where the two panels meet.
Let the house dry at least an hour before decorating. Overnight is better. Then bring on the candy.

Notes

How much it makes. One standard house, or three to four mini gingerbread houses. The recipe doubles beautifully if you're building with a crowd.

Make it ahead. The dough keeps a week in the fridge, wrapped tightly, or three months in the freezer. Baked panels keep a week in an airtight container. Only the icing needs to be fresh.

Keep it standing. Stand a jar or a can inside the house while the walls set. It costs nothing and it saves the whole build.

Storing it. Somewhere cool and dry, out of direct sunlight. Mine has stayed out for six weeks and still looked great. Cover it with a glass dome to keep the dust off. If you plan to eat it, do that within the first week.

Nutrition