Classic Gingerbread House Recipe
This classic gingerbread house recipe is perfect for creating a festive and sturdy structure that can be decorated and displayed throughout the holiday season.
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Servings: Medium gingerbread house
Equipment
- Mixing bowls
- Electric mixer
- Rolling pin with rolling strips
- Parchment paper or wax paper
- Baking trays
- Gingerbread House Template (Printable PDF)
- Sharp knife or pizza cutter
- Cooling racks
- Fondant smoother (optional)
- Piping bags or ziplock bags for icing
Ingredients
- 3 ½ cups all-purpose flour 17 ounces
- 1 teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup packed brown sugar 4 ounces
- 1 large egg
- ½ cup molasses
- 1 ½ tablespoon water
Instructions
- Mix the Dough: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In another bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and water, and mix until fully combined. Gradually add the dry ingredients to the wet mixture until a dough forms.
- Chill and Roll: Divide the dough into two discs, wrap in parchment paper, and chill for at least an hour. Once chilled, roll the dough out to about ¼ inch thickness using rolling strips to ensure evenness.
- Cut and Bake: Using the printable gingerbread house template, cut out the shapes for the walls, roof, and additional elements. Transfer to parchment-lined baking trays and bake at 350°F (175°C) for 15-20 minutes, or until the edges are firm. (smaller pieces will bake faster than larger ones.) Optional-While the pieces are still warm, gently press a fondant smoother over them to level. Let cool completely on cooling racks.
- Assemble: Prepare a batch of royal icing and use it to glue the house together. Start with the walls, allowing them to set before adding the roof.
- Decorate: Once the house is fully assembled and stable, decorate with icing and candy.