Nothing gets you more into the holiday vibes than making a gingerbread house with family or friends! Here you’ll find 2 types of dough, one for mini gingerbread house and one for a large gingerbread house including the egg white royal icing recipe!
One of my favorite holiday activities is making a gingerbread house! It’s the perfect festive holiday activity to get everyone involved in. Building gingerbread house can seem intimidating and overwhelming, but when it comes to making gingerbread houses, the only rule is to have fun!
WHY YOU’LL LOVE THESE GINGERBREAD HOUSE RECIPES
- It’s edible, strong, sturdy, and yummy.
- So fragrant! it will make your kitchen smells amazing!
INGREDIENTS NEEDED & NOTES
Flour – No need fancy flour, you’ll just need all-purpose flour to make this recipe.
Spices – This recipe uses ground ginger, cinnamon, nutmeg, and all-spice. You can add more spices like cardamom if you like.
Salt – To balance the flavor.
Vanilla – A lil bit vanilla extract to enhance the flavor.
Butter – You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns to taste too salty. If you use salted butter, I recommend skipping the salt.
Molasses – Grab unsulphured molasses, mild molasses, or dark molasses. Do not use blackstrap!
Sugar – This recipe uses 2 types of sugar. Brown sugar for the cookie dough and powdered sugar (confectioners’ sugar) for the royal icing.
Egg -You’ll need egg yolks to make the dough and egg whites to make the royal icing.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Electric mixer
- Rolling pin
- Baking sheet
- Rubber spatula
- Sharp knife
- Parchment paper
- Serving plate or cake stand
STEP-BY-STEP INSTRUCTIONS FOR LARGE GINGERBREAD HOUSE
(Watch how I build my gingerbread house on Instagram reel)
You need a very sturdy cookie dough to make a large gingerbread house. So, use this recipe if you plan to make a big house! No worries, it’s still edible.
Large gingerbread house dough:
- 625g (5 cups) all-purpose flour
- 4 teaspoons ground ginger
- 4 teaspoons cinnamon
- 2 teaspoons all-spice
- 2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 169g (1+1/2 sticks) unsalted butter
- 150g (3/4 cup) granulated sugar
- 110g (1/2 cup) brown sugar
- 1 large egg
- 1 large egg yolk
- 125g (1/3 cup + 1 tablespoon) unsulphured molasses
- 2 teaspoons vanilla extract
Egg white royal icing:
- 2 large egg whites
- 460g (4 cups) powdered sugar
STEP 1 – Make the Gingerbread House Shapes
In a large bowl, whisk the flour, ginger, cinnamon, allspice, nutmeg, salt, and baking soda together. Set aside.
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until completely smooth and creamy, for about 2 minutes. Add in the eggs and molasses until just combined, then scrape down the sides and up the bottom of the bowl and beat again as needed until well combined.
On low speed, slowly mix the dry ingredients (the flour mixture) into the wet ingredients until combined. Cookie dough will be very thick.
Divide cookie dough in half and cut two pieces of parchment paper to fit your baking sheet. Place the first dough between the parchment paper sheets, then roll out the dough with a rolling pin to about 1/4 inch thick. Repeat the process for the second dough and chill them in the fridge for about 1 hour. You can also wrap each dough tightly in plastic wrap and chill in the refrigerator for up to 3 days.
When you’re ready to bake, preheat the oven to 350F and line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove the dough from the fridge, peel the top piece of parchment paper, and cut the dough into your gingerbread house shapes. Carefully arrange gingerbread house shapes onto the prepared baking sheets, about 2 inches apart.
Bake the cookies for about 20 minutes or until the edges are lightly browned. Remove from the oven and allow the cookies to cool completely on the baking sheets.
Re-roll dough scraps to make more gingerbread house shapes or to create fun shapes using cookie cutters. Repeat the rolling, chilling, and baking process.
STEP 2 – Make the Royal Icing and Build the Gingerbread House
While the gingerbread cools, make the royal icing which will be used to decorate the gingerbread house and stick it together.
In the bowl of a stand mixer or a medium sized bowl if you are using a hand mixer, whisk the egg whites until foamy, then gradually add in the powdered sugar. Continue to whisk on medium speed for about 5-8 minutes until thick and white. Transfer it to a small bowl and cover with plastic wrap to stop it drying out until you’re ready to decorate.
STEP-BY-STEP INSTRUCTIONS FOR MINI GINGERBREAD HOUSES
(Watch how I build my gingerbread house on Instagram reel)
This recipe is softer and more chewy. Perfect for small gingerbread houses or mini houses for mug toppers.
Mini gingerbread house dough:
- 500g (4 cups) all-purpose flour
- 3 teaspoons ground ginger
- 3 teaspoons cinnamon
- 1 teaspoons all-spice
- 1 teaspoon nutmeg
- 1/3 teaspoon salt
- 3/4 teaspoon baking soda
- 113g (1 stick) unsalted butter
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup) brown sugar
- 1 large egg
- 1 large egg yolk
- 160g (1/2cup) unsulphured molasses
- 2 teaspoons vanilla extract
Egg white royal icing:
- 1 large egg whites
- 230g (2 cups) powdered sugar
STEP 1 – Make the Gingerbread House Shapes
In a large bowl, whisk the flour, ginger, cinnamon, allspice, nutmeg, salt, and baking soda together. Set aside.
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until completely smooth and creamy, for about 2 minutes. Add in the eggs and molasses until just combined, then scrape down the sides and up the bottom of the bowl and beat again as needed until well combined.
On low speed, slowly mix the dry ingredients (the flour mixture) into the wet ingredients until combined.
Divide cookie dough in half and cut two pieces of parchment paper to fit your baking sheet. Place the first dough between the parchment paper sheets, then roll out the dough with a rolling pin to about 1/4 inch thick. Repeat the process for the second dough and chill them in the fridge for about 1 hour. You can also wrap each dough tightly in plastic wrap and chill in the refrigerator for up to 3 days.
When you’re ready to bake, preheat the oven to 350F and line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove the dough from the fridge, peel the top piece of parchment paper, and cut the dough into your gingerbread house shapes. Carefully arrange gingerbread house shapes onto the prepared baking sheets, about 2 inches apart.
Bake the cookies for about 20 minutes or until the edges are lightly browned. Remove from the oven and allow the cookies to cool completely on the baking sheets.
Re-roll dough scraps to make more gingerbread house shapes or to create fun shapes using cookie cutters. Repeat the rolling, chilling, and baking process.
STEP 2 – Make the Royal Icing and Build the Gingerbread House
While the gingerbread cools, make the royal icing which will be used to decorate the gingerbread house and stick it together.
In the bowl of a stand mixer or a medium sized bowl if you are using a hand mixer, whisk the egg whites until foamy, then gradually add in the powdered sugar. Continue to whisk on medium speed for about 5-8 minutes until thick and white. Transfer it to a small bowl and cover with plastic wrap to stop it drying out until you’re ready to decorate.
TIPS FOR MAKING THE BEST GINGERBREAD HOUSE
- Roll your cookie dough in between parchment paper. This prevents sticking and makes cleanup easier.
- Rest the dough in fridge for at least 1 hour before cutting it into shapes.
- Use as much royal icing as you need to for constructing the gingerbread house. It dries hard and will look like snow.
- Decorate the cooled gingerbread pieces and let the icing dry completely before you start constructing it.
- If you make a large gingerbread house, choose a sturdy base for your gingerbread house. I use a cake stand.
- When you constructing the house, start with the four walls. Use cups, cans, or whatever you can find to support the walls until the icing dries.
- Leave for about 1 hour for the icing to harden and dry completely before attaching the roof.
Gingerbread House
You need a very sturdy cookie dough to make a large gingerbread house. So, use this recipe if you plan to make a big house! No worries, it's still edible.
Ingredients
Gingerbread House Dough
- 625g (5 cups) all-purpose flour
- 4 teaspoons ground ginger
- 4 teaspoons cinnamon
- 2 teaspoons all-spice
- 2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 169g (1+1/2 sticks) unsalted butter
- 150g (3/4 cup) granulated sugar
- 110g (1/2 cup) brown sugar
- 1 large egg
- 1 large egg yolk
- 125g (1/3 cup + 1 tablespoon) unsulphured molasses
- 2 teaspoons vanilla extract
Egg White Royal Icing
- 2 large egg whites
- 460g (4 cups) powdered sugar
Instructions
STEP 1 - Make the Gingerbread House Shapes
In a large bowl, whisk the flour, ginger, cinnamon, allspice, nutmeg, salt, and baking soda together. Set aside.
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until completely smooth and creamy, for about 2 minutes. Add in the eggs and molasses until just combined, then scrape down the sides and up the bottom of the bowl and beat again as needed until well combined.
On low speed, slowly mix the dry ingredients (the flour mixture) into the wet ingredients until combined. Cookie dough will be very thick.
Divide cookie dough in half and cut two pieces of parchment paper to fit your baking sheet. Place the first dough between the parchment paper sheets, then roll out the dough with a rolling pin to about 1/4 inch thick. Repeat the process for the second dough and chill them in the fridge for about 1 hour. You can also wrap each dough tightly in plastic wrap and chill in the refrigerator for up to 3 days.
When you're ready to bake, preheat the oven to 350F and line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove the dough from the fridge, peel the top piece of parchment paper, and cut the dough into your gingerbread house shapes. Carefully arrange gingerbread house shapes onto the prepared baking sheets, about 2 inches apart.
Bake the cookies for about 20 minutes or until the edges are lightly browned. Remove from the oven and allow the cookies to cool completely on the baking sheets.
Re-roll dough scraps to make more gingerbread house shapes or to create fun shapes using cookie cutters. Repeat the rolling, chilling, and baking process.
STEP 2 - Make the Royal Icing and Build the Gingerbread House
While the gingerbread cools, make the royal icing which will be used to decorate the gingerbread house and stick it together.
In the bowl of a stand mixer or a medium sized bowl if you are using a hand mixer, whisk the egg whites until foamy, then gradually add in the powdered sugar. Continue to whisk on medium speed for about 5-8 minutes until thick and white. Transfer it to a small bowl and cover with plastic wrap to stop it drying out until you're ready to decorate.
Mini Gingerbread House
This recipe is softer and more chewy. Perfect for small gingerbread houses or mini houses for mug toppers.
Ingredients
Gingerbread House Dough
- 500g (4 cups) all-purpose flour
- 3 teaspoons ground ginger
- 3 teaspoons cinnamon
- 1 teaspoons all-spice
- 1 teaspoon nutmeg
- 1/3 teaspoon salt
- 3/4 teaspoon baking soda
- 113g (1 stick) unsalted butter
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup) brown sugar
- 1 large egg
- 1 large egg yolk
- 160g (1/2 cup) unsulphured molasses
- 2 teaspoons vanilla extract
Egg White Royal Icing
- 2 large egg whites
- 460g (4 cups) powdered sugar
Instructions
STEP 1 - Make the Gingerbread House Shapes
In a large bowl, whisk the flour, ginger, cinnamon, allspice, nutmeg, salt, and baking soda together. Set aside.
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until completely smooth and creamy, for about 2 minutes. Add in the eggs and molasses until just combined, then scrape down the sides and up the bottom of the bowl and beat again as needed until well combined.
On low speed, slowly mix the dry ingredients (the flour mixture) into the wet ingredients until combined. Cookie dough will be very thick.
Divide cookie dough in half and cut two pieces of parchment paper to fit your baking sheet. Place the first dough between the parchment paper sheets, then roll out the dough with a rolling pin to about 1/4 inch thick. Repeat the process for the second dough and chill them in the fridge for about 1 hour. You can also wrap each dough tightly in plastic wrap and chill in the refrigerator for up to 3 days.
When you're ready to bake, preheat the oven to 350F and line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove the dough from the fridge, peel the top piece of parchment paper, and cut the dough into your gingerbread house shapes. Carefully arrange gingerbread house shapes onto the prepared baking sheets, about 2 inches apart.
Bake the cookies for about 20 minutes or until the edges are lightly browned. Remove from the oven and allow the cookies to cool completely on the baking sheets.
Re-roll dough scraps to make more gingerbread house shapes or to create fun shapes using cookie cutters. Repeat the rolling, chilling, and baking process.
STEP 2 - Make the Royal Icing and Build the Gingerbread House
While the gingerbread cools, make the royal icing which will be used to decorate the gingerbread house and stick it together.
In the bowl of a stand mixer or a medium sized bowl if you are using a hand mixer, whisk the egg whites until foamy, then gradually add in the powdered sugar. Continue to whisk on medium speed for about 5-8 minutes until thick and white. Transfer it to a small bowl and cover with plastic wrap to stop it drying out until you're ready to decorate.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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