Gingerbread House Recipe
Total Time
1 day
Prep Time
1 day
Cook Time
18 minutes
Rating
4.4 out of 5 stars
(97)
Ingredients
1 house
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 Tablespoon (15ml) water
- royal icing (the “glue”)
- assorted candies (see post for suggestions)
- Crusting Buttercream
- 1/2 cup (95g) shortening, at room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
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Preparation
Step 1
Print out the gingerbread house template and cut out the shapes. Set aside for step 6.
Step 2
Make the cookie dough: Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside.
Step 3
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg, molasses, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.
Step 4
Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.
Step 5
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Step 6
Cut into shapes: Remove each disc from the refrigerator and roll each out in between two pieces of parchment paper. Roll out to about 1/4 inch thick. Lightly flour the underside of gingerbread house template shapes. Using a pizza cutter or small knife, carefully cut the dough into the gingerbread house template shapes. You will need TWO of each shape. Re-roll dough scraps so you have enough dough for the whole house.
Step 7
Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. If they lost some of their shape transferring to the baking sheet, straighten out the edges.
Step 8
Bake house pieces for about 18-20 minutes or until edges are lightly browned. Bake chimney pieces for about 12-13 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely on the baking sheets or on the counter.
Step 9
Construct the base of the house: Select a base for your gingerbread house. Start with two pieces: the front of the house and 1 side. Using a squeeze bottle, run a thick line of royal icing on one long edge and one short edge of the side of the house piece. Stick it to your base. Run a line of royal icing along the bottom of the front of the house piece. Stick it to your base, adhering it to the side of the house piece. Hold the two in place for a few minutes until the icing is partially set. Repeat with the 2nd side of the house piece and back of the house piece. Pipe royal icing inside any seams, inside and outside of the house, to fill any voids. Allow it to set at room temperature for at least 1 hour before adding the roof pieces.
Step 10
Add the roof: The roof pieces will be placed on top of the house base. Run a thick line of royal icing on the inside edges of one of the roof pieces and adhere it to the base. Repeat with 2nd roof piece. Run a thick line of royal icing where the two roof pieces meet at the top of the house.
Step 11
Optional Chimney: The chimney is optional but it’s a lot of fun. Assemble the chimney separately, then adhere to the roof. Allow icing to set by propping it up as necessary. Once set, adhere onto the roof.
Step 12
House must set: Before decorating, the icing on the entire house must completely set. Allow the entire house to set at room temperature for at least 3 hours, preferably 4-6 hours or even overnight before decorating.
Step 13
Prepare the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the shortening and butter together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes.
Step 14
Use buttercream, leftover royal icing, and candies for decorating.
Step 15
Save recipe for the next time?
Chef's notes
Make Ahead Instructions:
Royal icing can be prepared the day before. Crusting buttercream can also be made the day before. Cookie dough can be made up to 3 days in advance. Baked and cooled house pieces can be made up to 1 week in advance or frozen for up to 3 months. House can be completely constructed up to 1 day in advance.
Royal Icing:
Make the entire royal icing recipe so you have plenty for constructing and decorating.
Shortening:
Shortening is what makes this buttercream “crust” or “set” after a couple hours. If you want a sticky buttercream, you can replace the shortening with unsalted butter.
