Mini Gingerbread Houses
Tiny gingerbread houses that sit right on the rim of a mug. Perfect for hot chocolate, place cards, and little gifts. A smaller version of our classic gingerbread house.
Servings: 6 houses
Cost: $15
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
- Beat the butter, brown sugar, and molasses together until smooth, then mix in the cinnamon, ginger, cloves, and baking soda.
- On low speed, work in the flour and water until a stiff dough pulls together. Stop as soon as it comes together.
- Wrap the dough tightly and chill at least 30 minutes.
- Heat the oven to 375°F and line your baking sheets with parchment.
- Roll the dough to about 1/8 inch thick between two sheets of parchment. Thinness is what keeps them light enough for a mug rim.
- Cut your shapes with mini gingerbread house cutters. You'll need two of each shape per house, and you'll get six to eight houses from a batch.
- Bake 8 to 10 minutes, until crisp. Cool completely before assembling, since they firm up as they cool.
- Make a batch of gingerbread house icing while the pieces cool.
- Pipe icing along the edges of the front and back walls and press the sides into place. Hold each seam about 30 seconds.
- Let the walls set five minutes, then add the roof panels one at a time and seal the peak with a line of icing.
- Let the house dry 10 minutes before decorating with icing and sprinkles.
- Set them on mugs, wrap them as gifts, or write names across the roofs for place cards.
Notes
Yield: Six to eight houses. Doubles easily.
Make ahead: Dough keeps a week in the fridge or three months frozen. Baked pieces keep a week in an airtight container. Make the icing fresh.
Mug fit: Roll thin and let the houses dry completely before they go near a hot drink. Set them on right before serving.
Storage: Covered, cool, and dry. They'll hold for a few weeks.
Nutrition
Calories: 405kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 198mg | Potassium: 301mg | Fiber: 2g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg
