Gingerbread House

Total Time:
1 hr 30 min
1 hr 15 min
15 min

One recipe of dough makes one

  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup light molasses or dark corn syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 tablespoons water
  • For assemblage and decoration:
  • Melted white chocolate or Royal Icing (recipe follows)
  • Gumdrops, licorice and peppermint, as desired
  • Royal Icing:
  • 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
  • 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
  • 1 teaspoon almond extract, vanilla or lemon juice
Gingerbread House:

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F.

Cut out the following paper patterns for the gingerbread house template:

Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).

Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.

Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.

Royal Icing:

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

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3.9 52
This was my first gingerbread house. The gingerbread was very sturdy and tasty. Not at all crumbly like I read in other reviews. It was difficult to get the shapes precisely the right size but I think with more practice, it will come together even better next time. For a first attempt, I was pleased with the recipe and my ability to make a cute if not perfect house. After reading the reviews on the royal icing, I looked up my own recipe and it was perfect. Just 3 egg whites, 2c sifted powdered sugar and cream of tartar. It has to be stiff enough to have immediate gluelike properties. Add more powdered sugar until it is stiff enough. Be patient and take your time with all steps. Very true that you need to re-trim the shapes after baking while still hot, which is difficult. Kids had loads of fun decorating it after mom did all the hard work :) item not reviewed by moderator and published
I was looking for a basic gingerbread cookie recipe for a school project for my son. Taste didn't matter. Worked up the dough, chilled it, rolled it, cut pieces and baked according to the recipe. It baked up perfectly. Once cooled completely on a rack, we assembled the project and off to school he went, and I had a lot of leftover dough in the fridge, despite the fact I'd cut twice the number of pieces he needed for his project. Little brother and sister enjoyed decorating the leftovers and I was surprised to find them quite tasty, though crisp as befits a gingerbread house. A few days later, I rolled out the remaining dough and baked it at 325* for 9 - 10 minutes and was pleasantly surprised to discover a gingerbread cookie of the softness and consistency I remember from my favorite childhood bakery. This is the recipe I have been searching for all my life. item not reviewed by moderator and published
Here's the deal, if you've made good gingerbread house recipes before, you understand why this one is so crumbly, I mean crummy. We followed the directions exactly and I still ended up with a frustrated tween niece and disappointed teenage nephew who, like me, wished I could find last time's rock hard gingerbread and cement icing recipes that were forgiving and could make just about anything. Positives: smells great, it will make a gingerbread house one can actually eat (but come on, who eat bits of something that's been sitting out uncovered for weeks?), it did not require lots of chill time, and the tip about parchment paper is decent if incomplete. Negatives: thick or thin, more cooking time or not, leaving it out overnight, this gingerbread isn't good for building houses as it has a cake-like texture. Icing was more like frosting that doesn't become the trusty icing cement one needs when constructing a gingerbread house. It also warps shape easily when baking. item not reviewed by moderator and published
The reason I am giving this only one star is that the icing instructions are terrible. All the other recipes that I looked at after this one was a disaster all say to beat the eat whites until they are fluffy --this one just says mix the ingredients all together. This website just put whatever crap up here. We had runny icing that would not glue the house together and it ruined the special day I had planned with my daughter. This site just has random recipes--if they cared whether they were good they would take this one down. I don't believe the good reviews--they are probably posted by staff. item not reviewed by moderator and published
First time ever making gingerbread house from scratch and it came out great. I used parchment paper and measured ingredients exactly like previous reviewers noted. Will make again for sure. item not reviewed by moderator and published
no good it came out hard and tasteless item not reviewed by moderator and published
thanks!! this was great!!! item not reviewed by moderator and published
This was my first time making a house from scratch and was a little worried but it came out great. I made three and half batches witch was perfect for my medium house which had a surface area of about 320 square inches. I rolled mine out a little too thick (1/3 of an inch) and found that when it was baked and cooled the pieces were a little soft for my liking so I threw them back in the oven on the rack at 200F for about 45 minutes to dry out after this they were perfect. I baked mine on parchment and was very glad I did (one less thing to stress over). I used my own icing recipe of 3 tbsps meringue powder 4 cups icing sugar and 6-10 tbsps water mixed with an electric mixer for 7 minutes. My advice to novice bakers would be: roll out to 1/4 inch, add more water as needed and take into account that this is a very small recipe and if you are using your own template scale the recipe up as needed based on the measurements given i believe this recipe makes about 95 in square. item not reviewed by moderator and published
This was my first gingerbread house. My dough was slightly dry to my liking so before I put it in the refrigerator to chill I add 2 more T of cold water and beat in. The dough came together perfectly. I found that I can use this for a regular gingerbread cookie as well, it just needs a little less cooking time. I was very happy to discover that I didn't even need to flour the surface, I just cut on top of parchment paper. So, no flour to sweep off the cookies...just a nice browned and tasty cookie. item not reviewed by moderator and published
We doubled this recipe to make it bigger. It was great my bf had to make a 2nd batch and he made it too dry, he used heaping scoops of flour instead of scraping the excess off the top, so the is what your mistakes probably were also... when you are baking it is crucial to follow the main ingredients to the T... if you don't know the proper way to measuring dry and wet ingredients you should google it. item not reviewed by moderator and published
Couldn't find my recipe that I have used for 25 years. This one is as good. Follow directions carefully. : ) item not reviewed by moderator and published
Just follow the directions and it will turn out. The consistency was perfect. I didn't even chill it. This was my first gingerbread house, and was pleasantly surprised! I have no idea where those who said it was too dry went wrong. I will definitely make this recipe again! Read the directions carefull, and cut it quickly the second time as soon as it comes out of the oven, because it does harden up quickly. Tastes great too! We had a little left over and plan to double it next year to make a larger house. item not reviewed by moderator and published
This was the perfect recipe for my Pampered Chef Gingerbread House mold. It showed all the detail and was easy to work. I did have to make 2 batches but the mold is large and also has a Christmas tree and snowman. I did not have any issue with dry dough following the recipe. I did chill it too long so I had to warm it in my hands before being able to work it. The icing was great as well. I used 1/2 peppermint and 1/2 vanilla and it turned out yummy and smelled great too! item not reviewed by moderator and published
too dry and crumbly to stick together added 1 egg item not reviewed by moderator and published
Added some vanilla for extra moisture (which you will need after adding flour) and it adds a nice flavor to go with the spice which I added more of because it wasn't very flavorful after the flour. But the recipe overall was pretty good, and was super easy. item not reviewed by moderator and published
Th dough for this recipe was too dry by just following the directions listed on the website. I had to add 2 more tablespoons of water before it would come together. Once baked, the pieces were too large to use because they no longer fit the pattern and it was too bready to be stable enough to use for construction. The only reason I gave this recipe 2 stars is because it had a great flavor and would be perfect for cookies. item not reviewed by moderator and published
Double the spices or taste the batter before adding flour. The flour covers them up so the taste should be strong. Kids loved it. item not reviewed by moderator and published
I made this with my daughters. We tripled the recipe and each made one. It was a lot of fun. I rolled the dough 1/4" thick. Also it should be noted that after baking the gingerbread shapes they need to be trimmed promptly because they crisp up very quickly. We never made gingerbread houses before, so we were all pleasantly surprised at our success. Thanks for the recipe. item not reviewed by moderator and published
turned out perfect with just a tad more water in the dough & icing! Our first try & it worked great! item not reviewed by moderator and published
This recipe sucks so bad, i am so angry >:\ item not reviewed by moderator and published
Excellent recipe. Used exactly as instructed except I used a slightly bigger template and still had dough remaining. For those who say it may need more water - you just have to read carefully. item not reviewed by moderator and published
It was a nice recipe, flavorful.. Assembling the house went well.@ Sherrie97, You can always add more icing sugar to get the consistency you want. If u understood royal you'd know that. Also check to see whether your spices are still potent. Should always check. Seems deary like you just can't bake. Better luck next time. item not reviewed by moderator and published
The gingerbread was dry, brittle and tasteless. The frosting was too thin. item not reviewed by moderator and published
I'm making gingerbread house kits for gifts for Christmas this year, so I've made this recipe 5 times now. One time I used margarine instead of butter and it was completely unworkable. Also, a little more water helps, like one more tablespoon. Flavor is great, and it's nice and sturdy. item not reviewed by moderator and published
SIMPLE BUT DELICIOUS! item not reviewed by moderator and published
The gingerbread house turned out fantastically! I learned that you have to really roll out that dough to make room for all the shapes. But it turned out perfectly in the oven. The frosting on the other hand didn't turn out so well. So I just bought store-made frosting. It was still sticky enough to keep the pieces together. I will definitely use this recipe again! item not reviewed by moderator and published
We made four houses on Christmas Eve. The recipe was quite small for our average sized house mold (The Chef's Toolbox Silicone Gingerbread House Mold. We had good success with the dough since the mold does not require rolling. It came out strong and the icing recipe worked well even though it was a little hard to pipe out. Our houses came out beautiful. I plan to use the recipe next year for our new tradition. PS. I love the flavor! item not reviewed by moderator and published
I have been making gingerbread houses for many years. I thought that I would try this recipe and was intrigued that this recipe didn't use either an egg or vinegar... It was like trying to role a board, and then when it did finally give enough to role (this was refridgerated for the perscribed 30 mins., the dough CRACKED EVERYWHERE!! I spent hours tring to make this stuff work and the only reward were 3 gingerbread men that resembled Frankenstein due to all of the apparent repaired cracks... Find a recipe that utilizes an egg and vinegar and your experience will probably better than this one proved out to be.... NIGHTMARE!!! item not reviewed by moderator and published
I googled Beatrice Ojakangas and found the food network recipe on a few sites, but then I found the real recipe. Here it is. I am sure that 1/2 c of water would have made a big difference. 1 cup butter, room temperature [226g] 1 cup brown sugar, well packed [220g] 2 tablespoons cinnamon 4 teaspoons ground ginger 3 teaspoons ground cloves 2 teaspoons baking soda ½ cup boiling water 5 cups all-purpose flour [875g] The directions are still the same item not reviewed by moderator and published
I think that the dough is great. I had my own pan, so I didn't need the templates that weren't there. I had to make three batches of it before I could fill the pans, and I wonder how big they thought gingerbread houses should be. Since I didn't use the templates, I don't know. They should probably make the recipie larger, but it is fine the way it is I guess. It tastes great so I used the extra to make some cookies. (To ice the cookies I found a really great recipie on a different website, that uses 1 1/2 c. powdered sugar, 4 to 5 tsp. milk, 1 or 2 drops vanilla, and 1 tbsp. butter, softened. It's really good and goes great with the ginger bread. YUM! I havn't decorated it yet, but it looks very good even without. I can't wait until it's finished and we can eat it for the holidays!! item not reviewed by moderator and published
It wasn't the most tasty by itself, but worked OK for building materials. The recipe would've made a SMALL house, though. I had to make five batches for one (two-story colonial) house. I didn't roll out on pan, I rolled out on parchment paper and transferred it to sheet or else sticking would've been terrible. Also: the recipe didn't clarify if you should leave the outside portion of the cut outs on the pan. Sounded like you needed to, so I did on the first batch and the realized it was so wasteful. That changed on the next batches. As for the icing: The recipe was WAAAAY too thin. I had to thicken it up a lot to make it work. I would probably use a different recipe next time. item not reviewed by moderator and published
I give this 3 stars... based on the following. The directions were very easy to follow. The templates were not included... nor does it say anything about templates being included. The creator of this recipes refers to "figures", however the "figures" are not available. However, they do give the dimensions for you to make your own templates, and they are really easy to follow. The hardest part of this "Gingerbread House" was constructing the pieces together so that they stay. I followed the icing recipe and even added a little more almond extract than it said, and still found the icing to be a little stiff. The icing didn't want to stick to the gingerbread at all. The gingerbread was crumbling in my hands. The last thing, I had a problem with was a final picture of what theirs looked like. I just had to guess where the 5 pieces went. My 2-1/2 daughter enjoyed helping me decorate it. I guess that's what matters. :) Good luck!!! item not reviewed by moderator and published
I haven't made this yet, but for those looking for templates, she gave the dimensions for the pieces, you make your own............... item not reviewed by moderator and published
I thought this recipe worked well so far. I'm using my own template and have needed to tripple the recipe. The texture is perfect! All I have done so far is made about 200 little shingles for my massive construction project, they are great!! I did change the recipe a bit to give it more scent, so i think they may not be edible at this point. I used way more spices than it called for and added some orange zest and juice instead of the water. They smell awesome! item not reviewed by moderator and published
Would've given this 5, but where are the templates?!?! item not reviewed by moderator and published
I have made gingerbread cookies in the past, but used this new recipe for our first attempt at Gingerbread House construction for the 2009 holidays. It was simple and the houses turned out great. We'll be using it every year. item not reviewed by moderator and published
The recipe didn't say to grease the cookie sheet, so I didn't. And everything stuck. And shattered. No gingerbread house for me, just crumbs and a huge bag of frosting. item not reviewed by moderator and published
this recipe waqs very difficult,the icing did not stick to ginger bread and it tasted horrible! item not reviewed by moderator and published
Very easy recipe to follow. I cut out the template from pieces of paper (using my scrapbook cutter). However, I only made 4 sides with a roof. I didn't add the extra "room". One easy solution to cutting out the gingerbread is to use a pizza cutter. Zip, zip and done. I also used leftover stained glass candy that never set as my "glue". I just remelted the sugar, water, corn syrup mixture and it worked well. This glue also looks pretty as the lights in the windows (if you tint the mixture with food coloring or gel). item not reviewed by moderator and published
This was such an easy recipe to make! It was my first time making gingerbread houses and I will definitely be doing it again next year!!! My kids had a blast decorating them! My only complaint was that the templates weren't included. But, it wasn't too difficult to follow the "dimensions" included and make own! item not reviewed by moderator and published
Would really like to make this, but where are the templates? ARGH!!! item not reviewed by moderator and published
I threw a Gingerbread house decorating party Saturday night and I was able to double this recipe and stretch it into four houses. I wasn't able to find the template, but I used Index Cards and made my own smaller houses. I have never made Gingerbread from scratch before and I was nervous, but so many other reviewers said this was easy so I went for it. I was thrilled with how these turned out! They looked great, they were sturdy, even, and tasted yummy. I got so many compliments on my Gingerbread! item not reviewed by moderator and published
Were the templates removed from this recipie? item not reviewed by moderator and published
This recipe seems great, especially for kids to help with, but WHERE ARE THE TEMPLATES referenced in the recipe???? item not reviewed by moderator and published
My sister and I entered a gingerbread house making contest in our hometown. Both of us never made a gingerbread house before and this recipe was AWESOME. And if you were wondering we won the local contest. item not reviewed by moderator and published
The gingerbread was easy to learn to make, it turn out very well, and it was my first time doing the house. item not reviewed by moderator and published
This recipe was so easy and it will be on my Christmas menu every year. After making this recipe I will no longer buy the gingerbread house kit. My 4 grandchildren had a great time decorating them (so did I)! item not reviewed by moderator and published
i have recived nothing but complements since i have served it. item not reviewed by moderator and published
i think its great item not reviewed by moderator and published
I needed an easy, fun recipie for the family, and this was the one!! item not reviewed by moderator and published
My family never liked gingerbread houses or cookies like I did and so when I made this house they were not very much up to trying them. Once they did it was gone in a minute or so. These are just wonderful things to eat and make. Please try them. P.S. I'm twelve item not reviewed by moderator and published
This recipe of the gingerbread was quick and easy. It was my first time making one and it came out like I was an expert. item not reviewed by moderator and published
Me and my kids had fun with this. item not reviewed by moderator and published
*My kids and I.... #grammarhammer item not reviewed by moderator and published
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