Gingerbread House
A festive holiday project and delicious treat all in one! This classic gingerbread house features spiced molasses cookie walls, sturdy royal icing, and colorful candy decorations — perfect for family fun and holiday celebrations.
Equipment
- mixing bowls
- hand or stand mixer
- Rolling Pin
- cookie cutters or templates
- baking sheets
- piping bag
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 4 cups powdered sugar (for royal icing)
- 3 tbsp meringue powder
- 5 tbsp warm water
- for decorating assorted candies, sprinkles, and edible decorations
Instructions
- In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In another bowl, beat butter and brown sugar until light and fluffy. Add egg, molasses, and vanilla; mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing until dough forms. Divide in half, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Roll dough on a floured surface to 1/4-inch thickness. Cut out gingerbread house templates and transfer to parchment-lined baking sheets.
- Bake for 10–12 minutes, until edges are firm. Cool completely on wire racks before assembling.
- To make royal icing, beat powdered sugar, meringue powder, and warm water on medium speed until thick and glossy (about 5 minutes).
- Assemble house using royal icing to glue walls and roof pieces together. Let stand until set, about 1–2 hours.
- Decorate with candies and sprinkles using more icing as needed. Allow to dry before displaying or serving.
Notes
Allow the gingerbread pieces to cool completely before assembling to prevent cracking. Use royal icing as glue for the walls and decorations. For a stronger structure, assemble the house a day before decorating so the icing has time to set. Store in a cool, dry place.