gingerbread house

I’m sharing with you how to make a Gingerbread House from scratch, from the gingerbread house recipe, a free printable gingerbread house template and finally how to decorate!

Gingerbread House Recipe

Stick Butter

Cup Syrup (golden syrup, glucose syrup, molasses, corn syrup)

tsp Ground Ginger

tsp Ground Cinnamon

Cups Brown Sugar

Cups Flour

Cups Milk (or milk alternative

Egg egg

Cups Powdered Sugar

In a saucepan add the butter, syrup, ground ginger, ground cinnamon and brown sugar. Place over medium heat until the butter has melted and the ingredients are combined.

In a large bowl add the flour, the melted butter mixture and the milk. Fold the ingredients together using a wooden spoon. Cover and place in the fridge for at least four hours to rest and firm up.

After four hours remove the gingerbread dough from the fridge. Place about a cup of gingerbread dough between two sheets of non stick paper and roll out to about 1/2 cm / 1/4&quot; thick.

Using the printable templates cut out the gingerbread pieces using a sharp knife. Place on a baking sheet and into the fridge for 30 minutes to firm back up.

Place the gingerbread pieces into a 180C / 350F oven for 15-20 minutes or until the edges are just starting to brown. Remove from the oven and place on a wire rack to cool completely.

Gingerbread Dough

To make the royal icing place the egg whites and powdered sugar in the bowl of your stand mixer or a medium sized bowl if you are using a hand mixer.

Beat on medium speed for 5-8 minutes until thick and bright white.

Fill a piping bag with a small round tip with the royal icing. Cover the remaining icing to stop it drying out.

Royal Icing

Decorate the gingerbread house pieces with the royal icing. Leave to set for about 6 hours. This is much easier doing it now while the pieces are flat rather than when the house is assembled.

To assemble the house start with the four walls. Pipe lines of royal icing on each side and stick the walls together. Use cups or mugs to support the walls while the icing dries and hardens, this will take about 4 hours.

Pipe the royal icing over the top of the walls where the roof will meet. Pipe the edges of the roof and stick it to the house. Again use cups or mugs to support the weight of the roof until the icing has completely dried.

Pipe the bottom of the chimney pieces and stick them to the top of the house, followed by the side pieces. Pipe the bottom and side of the door to stick down, leaving it as opened or closed as you want. Leave the house to completely dry overnight.

Decorate the outside of the house using gingerbread men or trees or cinnamon sticks to look like wood. For a snow appearance use any leftover royal icing and spread it over the base outside the house. Once dry dust the whole house with powdered sugar.

Gingerbread House

How to make a Gingerbread House Recipe from scratch. A Christmas recipe, everything from the Gingerbread House Recipe, the Gingerbread House Template and the decorating. 
GET THE RECIPE AND TEMPLATE https://recipesbycarina.com/gingerbread-house-recipe/ 

If you would like to learn how to make a Gingerbread House then just follow this Gingerbread House Recipe. 

More Christmas Recipes https://www.youtube.com/watch?v=PegHW7We5rE&list=PL5CBaQ3nMr6GkgcHk1dhVdrMHxd91fbTf

If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. 

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! 

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EQUIPMENT FOR THIS RECIPE

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GINGERBREAD HOUSE RECIPE

Ingredients

1 Stick | ½ Cup | 113g Butter
¾ Cup | 250g Golden Syrup, Molasses or Corn Syrup
4 tsp Ground Ginger
4 tsp Cinnamon
1¼ Cups | 250g Brown Sugar
6½ Cups | 810g Flour
1¼ Cups | 310ml Milk

2 Egg Whites
4 Cups | 500g Icing Sugar or Powdered Sugar

Instructions

In a small saucepan add the butter, molasses (or golden syrup or corn syrup), ground ginger, cinnamon, and brown sugar. Heat over medium-low heat, stirring until the butter has melted.
In a large mixing bowl measure out the flour. Pour the melted butter mixture into the bowl as well as the milk.
Using a wooden spoon or electric mixer mix until you have a combined dough. Cover the bowl and place into the fridge for 3-4 hours or overnight to firm up.
Roll out the gingerbread dough between 2 sheets of nonstick paper until it is 1cm or ½ inch thick. Using the templates cut out the gingerbread house pieces.
Bake the house pieces in a 180C|350F oven for 15-20 minutes or until browned. Leave to cool completely before trying to assemble.
To make the royal icing add the egg whites and icing sugar or powdered sugar to a medium sized bowl. Using a stand mixer or a hand mixer, mix the ingredients together for 5-8 minutes until it is thick and bright white. Cover well to prevent drying out.
Decorate the gingerbread house pieces using a piping bag filled with the royal icing. Leave the pieces to dry for at least 6 hours or overnight before trying to assemble the house.
To assemble the house use a cake board or chopping board. Pipe the edges of the front, back and sides with the royal icing. Stick the pieces together, using a glass or mug for support. Leave the bottom of the house to dry for at least 4 hours before adding the roof.
Pipe the edges of the roof pieces with the icing and place on the top of the house, using glasses or mugs for support until it has dried. Pipe the bottom of the chimney pieces and stick them to the top of the house, followed by the side pieces. Pipe the bottom and side of the door to stick down, leaving it as opened or closed as you want. Leave the house to completely dry overnight.
Decorate the outside of the house using gingerbread men or trees or cinnamon sticks to look like wood. For a snow appearance use any leftover royal icing and spread it over the base outside the house. Once dry dust the whole house with icing sugar or powdered sugar.

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Gingerbread House Recipe | How to make a Gingerbread House

This thick and sturdy royal icing is perfect for building a gingerbread house, or giving it quick-dry embellishments.

Icing For A Gingerbread House Recipe

egg egg

sugar

Icing for a Gingerbread House Recipe

In the bowl of a stand mixer fitted with a paddle attachment, combine egg white with half the powdered sugar. Mix at low speed until sugar disappears into a paste, then gradually sprinkle in the rest. Increase speed to medium and beat until smooth and light, about 2 minutes. If too stiff, thin icing with a few drops of water. Use immediately; keep covered tightly in plastic to prevent icing from drying in bowl. Royal icing can be kept in an airtight container at room temperature up to 12 hours. 

For Coloring: To dye royal icing with gel paste (see note), divide into as many bowls as you wish to have colors. Cover each tightly with plastic. Working with 1 bowl at a time, add 1 drop gel paste to a batch of icing, then stir until fully incorporated before adjusting color with more gel. Cover bowls tightly when not in use.

Everything you need to make a Homemade Gingerbread House including recipes for dough and icing, as wells as a free printable pattern and decoration ideas.

molasses

vegetable shortening

tsp baking soda

water

eggs

tsp vanilla extract

all-purpose flour

½ tsp ground cloves

cinnamon

salt

ginger

lbs powdered sugar ((about 6-7 cups))

tsp cream of tarter

Make the Gingerbread Dough:

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 smash use the palm of your hand to 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.

Bake the gingerbread house pieces (link to .pdf of my pattern is above in the post):

Preheat your oven to 375. 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, as best as possible.

Place a damp towel on your countertop and place a piece of wax or parchment paper ontop of the towel. (The damp towel will keep the parchment paper from sliding asyou roll out the dough.)

Lightly dust your hands and one of the pieces of gingerbread with flour. Roll the pieceinto a large rectangle, no more than ¼ inch thick.  Before you bake the gingerbread, make sure the pattern pieces you will cut from that piece of gingerbread fit on top of thedough you’ve rolled out. Watch the corners particularly.

Place the gingerbread (still on the parchment paper) onto a large baking sheet orjelly-roll pan and bake at 375 degrees F for 11-12 minutes. Remove from oven.

Cut your house pattern pieces while the gingerbread is still warm from the oven. (You can cut your own patterns or download and print my pattern.  See the download link above in the post!) As each batch comes out of the oven, place pattern pieces on top and use a sharp serrated knife to cut the pattern out, pulling the scraps away from the pieces you cut.  Allow gingerbread to cool completely before removing from the parchment paper.

Royal Icing for gingerbread houses:

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 (this will help keep the frosting from drying out).

Assemble the Gingerbread House:

Find assembly instructions and step-by-step photos above in the post, or in the printable .pdf.

Full instructions on how to make a gingerbread house, royal icing recipe, 2 sizes of gingerbread house templates, instructions on how to put everything together and more. THIS is your one stop spot for all things gingerbread houses!

How to Make a Gingerbread House

butter, melted

cup brown sugar

cup molasses

cups flour

teaspoons ground ginger

teaspoon baking soda

teaspoon ground nutmeg

teaspoon ground allspice

teaspoon salt

sugar (confectioner's sugar) (1 pound)

meringue powder

assorted candies, cereal, pretzels, sprinkles,

Get our gingerbread house pattern downloaded it (small house here) (large house here). Get it printed and cut the house shapes out.

To make the large gingerbread house you'll need 3 batches of this dough recipe and for the smaller house you'll need a single batch of this recipe (the recipe as written). 

Preheat the oven to 360 degrees F (a little hotter than 350 degrees F helps the gingerbread to be crisper and sturdier).

In a large bowl beat together the butter and brown sugar until light and fluffy, about 2 minutes. 

Add the egg and molasses and beat to combine.

Add the flour, ginger, baking soda, cinnamon, nutmeg, allspice, and salt and mix until well incorporated. The mixture will be crumbly.

Dump the crumbly dough into the center of a 15 by 11 inch piece of parchment paper. 

Use your hands and a rolling pin to press and roll the dough into a 13.5 by 10 inch rectangle. I normally start by pressing the dough with my hands, then rolling it out with a rolling pin. I'll use a flat edge spatula or a bench scraper to cut extra long edges into more of a rectangle and I'll press the pieces that I cut into spaces that need more dough. Once you do it a time or two you get the hang of it! Take your time here to get a nice rectangle, it's ok to cut and patch the rectangle together, just roll it smooth.

Gently lift opposite edges of the parchment paper and set it on a rimmed baking sheet.

Bake the slab of gingerbread for 20 minutes.

Remove from the oven and let cool 3-4 minutes.

While still warm cut, place your paper pattern on top of the warm cookies slab and cut out the desired shapes using a small paring knife. 

Carefully remove the extra "scraps" of gingerbread around the pieces you just cut (save them to eat them, they are delicious!). If any of your house pieces need a little more trimming so they have straight edges, so that now.

Return the gingerbread house pieces to the oven and bake for an additional 10 minutes. 

Remove from the oven and allow to cool fully before assembling. 

To make your gingerbread house dough and pieces:

While your gingerbread house pieces are cooling, make your royal icing. 

Add your powdered sugar and meringue powder to a large mixing bowl. Add 10 tablespoons of water to the bowl.

Use a stand mixer or a hand mixer to beat until well incorporated. If the icing is very crumbly, add more water, 1 tablespoon at a time until it creates a thick but smooth icing. I normally end up adding 4 more tablespoons of water and sometimes the full 5, it'll depend on how you measured your powdered sugar though.

Beat until the icing is shiny, about 6-8 minutes with a stand mixer and 8-10 minutes with with a hand mixture. 

The icing should be thick but not so thick you can't stir it with a spoon. Adjust the constancy as needed. 

When you aren't working with your royal icing place a clean wet dish towel over the top of the icing so that it doesn't start to harden. You can also press a piece of plastic wrap against the top of the icing. 

To make your royal icing:

To put your house together get a flat surface like a cake board, cutting board, or cookie sheet. Put about 2 cups of your royal icing in a piping bag or a good quality freezer zipper-topped plastic bag. Use a frosting tip that is about ½ inch wide circle or cut about ½ inch off the tip of one corner of your baggie. Take the end of a gingerbread house (one of the pointed end pieces) and pipe a thick line of icing along the bottom.

Set it on your board where you want it to be and use tin cans to help support it.

Pipe a thick line of icing on three sides (two short and one long side) of a side wall piece of the house.

Place that piece on the inside of one side of the end house piece (take a look at where it hits the house, it's on the inside of the end piece and you don't see the edge of the wall, this is the easiest way to make the house stable.

Pipe a thick layer of icing on the bottom of the other end other house and place it against the wall you just sat down.

Pipe a thick layer of icing on three sides of the second wall piece and put it in between the front and back of the house, opposite of the other wall. Use cans to help support the structure as needed and let this much of the assembled house sit for 15 minutes to allow the icing time to harden.

After your 15 minutes of waiting, pipe a thick layer of royal icing along the top of the walls and the angles of the roof.

Add a thick layer of icing to one edge of one piece of roof (the wide edge), this will be where the roof comes to a point and touches the other piece of roof at the top ridge line of the roof. Place both pieces of the roof on top where they go and gently press into place. Use cans to support the roof as needed. Let the house dry for at least 30 minutes before decorating. 

To assemble your gingerbread house:

I like to move to a smaller icing tip or place more icing in another baggie and cut a smaller tip in the bag. You don't need as much icing to decorate. 

You can use just icing to decorate, or you can use candies. This is the fun part! Place your candies out in little bowls (or in the sections of a muffin tin) and place things where you would like. You can use things like pretzels, gum, cereal, and more too. The sky is the limit when it comes to decorating your house. Enjoy the process and be creative!

One you have added your candy, let the house dry another 30 or so minutes and it's done! You can eat it within a few days (or even weeks, the cookie just gets hard), or you can keep it all season and enjoy the beauty.

To decorate your gingerbread house:

I did not use this recipe (I went with salt dough) BUT I used the template for the large house. Its Perfect!!!! Great size for a table centerpiece or on the mantle. Im actually hoping it lasts a couple years. 
I wish I could share a photo. 

Thank you for sharing!

Soft, chewy and slightly spiced, this is the BEST Gingerbread Cookie recipe ever. A tried and true favorite for years, this classic gingerbread cookie dough yields the perfect cookie every single time. Totally fool-proof!

Gingerbread Cookies Recipe

unsalted butter (at room temperature)

all purpose flour

egg (at room temperature)

balsamic vinegar

baking powder

baking soda

cloves

nutmeg

vanilla extract

milk

In a bowl of an electric mixer, beat the softened butter until light and fluffy.

In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.

Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.

Cover and chill about 2 hours or until the dough is easy to handle.

Preheat oven to 400 degrees.

Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.

Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.

Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.

Make the Cookies

In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine.

Spoon mixture into a pastry bag or zip top bag and snip off the tip. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the cookies and allow to dry for 2-4 hours or overnight.

Store in an airtight container.

To make the frosting

Your Royal Icing recipe won't harden without egg whites or meringue powder.
You provided a recipe for glaze, not Royal Icing...

Best I’ve ever made.  They were perfect and I didn’t adjust anything the recipe called for.

Love this recipe! I made these for my cookie decorating party and they turned out perfect— great icing recipe too!! Very beginner friendly.

I have found the ultimate gingerbread dough here.  Will never use another!
Perfection.  Thank you!! 

My 8 year old granddaughter and I just made these! I’ve never made gingerbread cookies before,  and they are better than the ones we get at our favorite bakery!! Thank you so much for this amazing recipe that we loved making, and for giving me and my granddaughter such a fun baking afternoon! We will start looking at and trying your other recipes as well!!!

Cookies turned out great! Not too sweet and not too strong of spices like some gingerbread. Very consistent results using the same cooking time. Holds their cut out shape very well. I will use this recipe again! I doubled the recipe which made about 3 dozen small, medium, and large cookies.

Suggest adding more ginger, the cookies lack taste.

https://www.youtube.com/watch?v=PK1BUA5eYhY

A tried and true favorite for years, this classic gingerbread cookie dough yields the perfect cookie every single time.  
--------------------------------FULL RECIPE BELOW-------------------------------------------------
INGREDIENTS
1/2 cup unsalted butter at room temperature
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup molasses
1 large egg at room temperature
1 tablespoon balsamic vinegar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
For the Frosting
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons whole milk

INSTRUCTIONS
In a bowl of an electric mixer, beat the softened butter until light and fluffy.
In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
Cover and chill about 2 hours or until the dough is easy to handle.
Preheat oven to 400 degrees.
Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.
Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.
Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.
To make the frosting: In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine. Spoon mixture into a pastry bag or zip top bag and snip off the tip. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the cookies and allow to dry for 2-4 hours or overnight.
Store in an airtight container.

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00:00 Introduction
01:03 Ingredients
02:15 Mixing Dry Ingredients
03:44 Adding Wet Ingredients 
05:07 Rolling & Cutting Cookies
08:24 Making Icing & Decorating
10:25 Taste Test- Thanks for Watching!

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