Create cherished holiday memories with this classic gingerbread house recipe and pattern. This festive centerpiece combines the warmth of traditional spices with architectural charm, making it perfect for family gatherings and seasonal displays. Whether you’re a novice baker or seasoned pro, our detailed recipe guides you through crafting a charming edible home that captures the magic of the season. The best part? This delightful project takes just 20 minutes of hands-on time to bring your gingerbread dreams to life.
Ingredients for a Magical Gingerbread House
- For the Gingerbread:
- Molasses & Shortening: 1 cup each, forming our sturdy foundation
- Baking Soda: 2 tsp mixed with ½ cup water
- Sugar & Eggs: 1 cup granulated sugar, 2 eggs for perfect binding
- Flour: 7 cups all-purpose, ensures proper structure
- Spice Blend: Ground cloves, cinnamon, ginger (1 tsp each), salt
- For Royal Icing:
- Egg Whites: 4 fresh eggs, room temperature
- Powdered Sugar: 2 lbs (approximately 6-7 cups)
- Cream of Tartar: 2 tsp for stability
Step-by-Step Construction Guide
- Prepare the Dough: Heat molasses and shortening to boiling, combine with baking soda mixture
- Mix Base: Blend sugar, eggs, and vanilla, then incorporate molasses mixture
- Complete Dough: Add flour and spices, chill in flat disk shape
- Rolling Preparation: Place damp towel under parchment for stability
- Baking Process: Roll ¼ inch thick, bake at 375°F for 11-12 minutes
- Pattern Cutting: Cut pieces while warm, let cool completely
- Royal Icing: Beat all ingredients 4-6 minutes until stiff peaks form
- Assembly Time: Use royal icing as cement, follow pattern guide for construction
Storage Tips
Your gingerbread house can stay fresh and beautiful for weeks when stored properly! Keep it in a cool, dry place away from direct sunlight and heat. If you’re making the dough ahead of time, it stays good in the fridge for up to a week when wrapped well in plastic. For the royal icing, store any extras in an airtight container with plastic wrap pressed directly on the surface – this stops it from drying out.
Working with Royal Icing
Royal icing is your best friend when building a gingerbread house! Think of it as edible glue that dries super hard. The trick is keeping it at the right thickness – it should form stiff peaks but still be spreadable. If it’s too thick, add a few drops of water. Too thin? Mix in a little more powdered sugar. Always keep your bowl covered with a damp cloth while working – royal icing dries quickly when exposed to air!
Helpful Tips
Building a gingerbread house is so much fun! Here are some friendly tips to make your experience amazing:
- Have fun with decorating – there’s no wrong way to make your house special!
- Roll your dough between two pieces of parchment paper to prevent sticking
- Let your house pieces cool completely before decorating
- Build your house in stages – let the base dry for at least an hour before adding the roof
- Keep extra royal icing nearby for quick repairs
- Work on a sturdy, flat surface like a cake board or heavy cardboard
Kid-Friendly Decorating Ideas
Making a gingerbread house is perfect for family fun! Set up a decorating station with:
Different types of sprinkles Let everyone add their own special touch – the more creative, the better!
- Colorful candies
- Shredded coconut for snow
- Small candy canes for door frames
- Cereal pieces for roof tiles
- Gumdrops for garden decorations
Gingerbread House
Equipment
- Large saucepan
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper
- Serrated knife
Ingredients
For the Gingerbread:
- 1 cup molasses
- 1 cup vegetable shortening
- 2 tsp baking soda
- 1/2 cup water
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 7 cups all-purpose flour
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp ground ginger
For the Royal Icing:
- 4 egg whites
- 2 lbs powdered sugar about 6-7 cups
- 2 tsp cream of tarter
Instructions
- In a large saucepan combine molasses and shortening.
- In a small bowl, combine baking soda and water and stir to dissolve, set aside.
- Bring the molasses and shortening to a boil, stirring frequently. Once boiling, remove from heat and stir in the soda/water mixture, mixing well to combine.
- In a large mixing bowl use an electric mixer or stand mixture to combine the sugar, eggs and vanilla.
- Add the molasses mixture to the sugar/egg mixture and mix well to combine.
- Add the flour, salt, and spices and mix to combine.
- Place dough in a large ziplock bag and shape it into a large, flat disk inside of the bag. Chill the gingerbread for several hours, or make up to 1 week in advance.
- Preheat your oven to 375°F.
- Remove the gingerbread dough from the fridge and allow it to sit at room temperature for 20 minutes.
- Cut dough into four equal pieces, and use your hands to mold each piece into a thick rectangle.
- Place a damp towel on your countertop and place a piece of wax or parchment paper on top of the towel.
- Roll each piece into a large rectangle, no more than ¼ inch thick.
- Bake at 375°F for 11-12 minutes.
- Cut your house pattern pieces while the gingerbread is still warm from the oven.
- For the Royal Icing: Place all ingredients in a metal mixing bowl. Beat until smooth and standing peaks (about 4-6 minutes).
- Keep bowl covered with a damp cloth as you use the frosting.
