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Gingerbread House Recipe
Ash Tyrrell

Gingerbread House Recipe

I’ve always loved making gingerbread houses because they’re more than just cookies—they’re a little holiday adventure. The first time I made one, I remember the smell of warm spices filling my kitchen while I struggled to keep the roof from sliding off (yes, it happened!).
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Total Time 4 hours
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour – stick to all-purpose for sturdiness whole wheat works, but the texture is denser.
  • 1 teaspoon baking soda – helps the dough rise just slightly without puffing too much.
  • 1 teaspoon salt – balances the sweetness beautifully.
  • 1 tablespoon ground ginger – gives that classic warm bite.
  • 1 tablespoon ground cinnamon – adds depth and a cozy aroma.
  • 1/2 teaspoon ground cloves – a little goes a long way for spiced richness.
  • 1/2 cup unsalted butter softened – room temperature butter creams better than cold.
  • 3/4 cup brown sugar – gives moisture and a deeper caramel sweetness coconut sugar works too.
  • 1 large egg – binds everything together.
  • 1/2 cup molasses – the star ingredient for color flavor, and chewiness.
  • 1 teaspoon vanilla extract – rounds out the flavor.
  • 4 cups powdered sugar – sifted for a smooth lump-free icing.
  • 3 egg whites pasteurized or 1/4 cup meringue powder + 1/2 cup water – egg whites make icing firm, meringue powder is safer for kids.
  • 1/2 teaspoon cream of tartar – helps the icing set and stay stable.
  • Candy canes gumdrops, mini marshmallows, peppermint candies, chocolate buttons, sprinkles, or even healthier options like dried fruit and coconut “snow.”

Method
 

  1. First, I mix all the dry ingredients—flour, baking soda, salt, and spices—so the flavors combine evenly. In another bowl, I beat the butter and brown sugar until light and fluffy, which makes the dough tender.
  2. Then I add the egg, molasses, and vanilla, mixing well before slowly folding in the dry mix. The dough will be sticky, so I divide it into two portions, wrap them in plastic, and chill for at least an hour. This step keeps the shapes from spreading while baking.
  3. Once the dough is chilled, I preheat the oven to 350°F (175°C). I roll the dough to about 1/4-inch thick on parchment paper so it won’t stick. Using templates or cutters, I cut out walls, roof panels, and doors. Clean edges are important here since they’ll need to fit together later. I carefully transfer them to lined baking sheets.
  4. The pieces bake for about 25–30 minutes, just until the edges are firm. They might feel slightly soft when warm, but they’ll harden as they cool. I always let them rest on a wire rack until completely cooled—if you rush this step, the icing won’t hold.
  5. While the gingerbread cools, I whip egg whites (or meringue powder with water) and powdered sugar with cream of tartar until stiff peaks form. If the icing feels too thick, I add a drop or two of water. If it’s runny, I mix in more sugar.
  6. This icing is the glue that holds everything together.
  7. This is the fun (and sometimes tricky) part! I pipe thick lines of icing along the edges and press the walls together, holding them for a few seconds until stable. Once the base is firm, I attach the roof. To avoid collapsing, I let the house dry for at least an hour before decorating.
  8. Finally, I let creativity take over! I use the icing to attach candies, marshmallows, and sprinkles, sometimes even dusting coconut flakes for a snowy effect. This part is messy but magical—it’s where the gingerbread house really comes alive

Notes

  • I always prep my candies and decorations before I start assembling—it saves me from sticky fingers later.
  • If I want extra-strong walls, I bake the pieces a couple of minutes longer for sturdiness.
  • I sometimes make the dough the night before so I can focus just on decorating the next day.
  • I keep extra icing handy in case any pieces slide or need “repairs.”