How to Make a Haunted Gingerbread House for Halloween

If you're a one-gingerbread-house-per-year kind of person, dare we suggest you step outside tradition and sneak in an extra one this year? Hansel-and-Gretel-inspired homes are super-festive at Christmas, but Halloween has a similar motif baked right into the holiday: haunted houses! The sky's the limit when it comes to decorating these candy creations, but here's how to make our version, a part scary, part silly house-turned-monster.

A sturdy gingerbread house starts with thick dough made with brown sugar and molasses (get the recipe here). You'll know the dough is the correct consistency when you can easily handle it without it sticking to your fingers. Divide the dough in half and roll each piece flat to 1/4-inch thickness between two sheets of parchment. Transfer the rolled dough onto baking sheets and chill in the refrigerator until firm (about 30 minutes). This will ensure the gingerbread has a smooth, even surface after it's baked.

Using these templates, cut out the house's four walls and two roof pieces using a flat-edged knife (and don't discard the templates quite yet). Lift the chilled pieces with your hands and transfer them to parchment-lined baking sheets. Well-chilled dough will transfer easily without tearing. Bake at 350 degrees F for 15 minutes.

After the cookies are baked and while they're still hot, lay the paper templates on top of each piece and recut the shapes. This makes the house fit together perfectly when you assemble it.