gingerbread house recipe

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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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

Super strong, great for cutting out intricate templates and does not spread when baking. This recipe is enough to make one gingerbread house using the template included in the blog post

Curved Roof Gingerbread House Recipe

oz AP Flour

cinnamon

tsp ginger

tsp nutmeg

cloves

salt

oz vegetable shortening

oz sugar

oz molasses (or karo syrup)

Large egg

clear isomalt (for the windows)

sugar

cream of tartar

vanilla extract

Preheat your oven to 300ºF. Transfer your wall/roof template to your foam core and assemble (See video for instructions).

Sift your dry ingredients together, set aside

Microwave vegetable shortening (or melt on stovetop in pot) until liquid but not hot

In a stand mixer, whisk shortening, sugar and molasses together. Add the egg and mix until combined

Switch to the paddle attachment and add your dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix

Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible.&nbsp;

Freeze dough for 20 minutes (optional)&nbsp;

Cut shapes out using your templates. Remove excess dough (can be used to re-roll out and make more pieces)

Form the front porch cutout over a cookie cutter cut in half or tin can (see video)

Fill your silicone mold with cookie dough and freeze 20 minutes. Remove from mold and place on cookie sheet with the rest of your pieces

Bake in an oven set to 300º F for 45 minutes. Remove small pieces and the roof pieces. Bake the walls another 15 minutes or until very firm.

Place warm gingerbread roofs on top of your foam core template to form to the curve of the roof. Let cool fully.

Once gingerbread is done, remove from the oven and let fully cool before moving. Your gingerbread is now ready to be assembled.&nbsp;

For The Gingerbread House

Combine your egg whites, sifted powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attached. 

Mix on low to get the ingredients combined then bump up to high for 1-2 minutes. Add in your vanilla extract and whip until it&#x27;s white. No need to mix for longer than 5 minutes. 

Place the royal icing into a bowl or container with a lid. Your THICK royal icing is now ready to be thinned down to the consistency you desire. 

For The Royal Icing

I loved making my classic gingerbread house with Avalon last year but this year I wanted to try some more advanced techniques like making a curved gingerbread house roof, curved front porch and baking gingerbread in silicone molds.

Advanced Gingerbread House Techniques

The best construction gingerbread house recipe. Super strong, great for cutting out intricate templates and does not spread when baking. This recipe is enough to make three gingerbread houses using the gingerbread house template included&nbsp;

oz molasses

Bake in an oven set to 300º F for 50-60 mins until very firm

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

water

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!

https://www.youtube.com/watch?v=dfEOlsrALA0

I loved making my classic gingerbread house with Avalon last year but this year I wanted to try some more advanced techniques like making a curved gingerbread house roof, curved front porch and baking gingerbread in silicone molds. 

PRINTABLE RECIPE ► https://sugargeekshow.com/recipe/gingerbread-house-recipe/  
Gingerbread House Recipe
30 oz AP Flour
3/4 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
3/4 tsp salt
7 oz vegetable shortening
6 oz granulated sugar
16 oz molasses
1 Large egg
2 ounces clear isomalt
Assorted candy for decorations

Stiff Royal Icing Recipe
16 ounces powdered sugar sifted
2 ounces pasteurized egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

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A gingerbread house made from scratch is the perfect way to create Holiday traditions with your family! It&#39;s fun and festive and will make your house smell like Christmas! Be sure to use my free, printable template in the post.

The Best Gingerbread House Recipe

all-purpose flour

Tablespoon baking powder

ginger

⅔ cup unsulphured molasses

vegetable oil (plus 1/3 cup (33 grams)

brown sugar (packed (golden or dark))

egg (room temperature)

Tablespoons Meringue Powder

In a large bowl, combine the flour, salt, baking powder, cinnamon, ginger and cloves, Stir it to combine and set aside.

In the bowl of a stand mixer, combine the molasses, 1/2 cup (100g) of vegetable oil, brown sugar and egg. Mix on medium speed with the paddle attachment until fully incorporated, about one minute.

Turn the speed to low and gradually add in the flour mixture. Stop and scrape the sides of the mixing bowl as needed. Mix until fully incorporated, about 1-2 minutes - avoid over mixing. 

Turn dough out of the bowl onto a piece of plastic wrap. Wrap the dough and place in the refrigerator to chill for at least 3 hours before rolling out. (You can store the dough in the refrigerator for up to 5 days).

When ready to roll out the dough, preheat oven to 300°F. Pour 1/3 cup (33g) vegetable oil onto the surface of a 12x17 rimmed baking sheet, coating the entire surface. 

Remove the plastic wrap from the chilled dough. Place the dough onto the oiled baking sheet and turn to coat all sides. Using either a rolling pin or straight sided glass, roll the gingerbread dough inside the pan, spreading it out to cover the entire surface evenly. Do not pour off any oil that settles on top of the dough. 

Bake on the middle rack for 25-30 minutes, until the edges are golden brown and pulling away from the sides of the pan. 

Place the pan on a wire cooling rack. While it is still warm, arrange the template pieces over the gingerbread and cut out the shapes with a sharp knife. Carefully remove the pieces and place onto a wire rack to cool completely.

While the gingerbread is cooling, make the royal icing. Place the meringue powder and water in the bowl of a stand mixer. With the wire whisk attachment, whip on high speed until the mixture starts to foam, about 3 minutes. Turn the speed to low and slowly add the powdered sugar. Stop and scrape the sides of the bowl as needed. Mix until the icing is smooth and glossy. Cover the bowl with plastic wrap or a slightly dampened kitchen towel until ready to use. When ready to use, get a disposable pastry bag, cut off the tip and insert piping tip. Fill the bag with the royal icing. 

When you are ready to assemble your house, use a 12-inch round disposable cake board as your base. Start with the front and left sides of the house. Pipe icing onto the bottom and adjoining edges to affix the pieces to the board and each other. Put the side piece on the outside edge of the front piece. Hold them in place for 1-2 minutes while the icing sets. Next, attach the back piece by piping frosting in the same manner. Hold in place for 1-2 minutes. Use a tall glass or can if you need help propping up the sides of the house. Then, attach the last side of the house. Hold in place for 1-2 minutes. Allow the base four pieces to set for 15 minutes before adding the roof. Once the roof is set in place, add the chimney and door. Let the gingerbread house set for at least 5 hours before decorating - letting it set for 24 hours before is ideal. 

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