The gingerbread house of your holiday dreams can be yours! Customize the shape and size, or go wild with the decorations. You can make your gingerbread dream house using this fragrant and delicious gingerbread house recipe.
Gingerbread house cookie recipe
Makes one 8½” x 11″ x 11″ house.
- 10½ cups flour
- 1 tablespoon, plus 1 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon allspice
- 2 teaspoons baking soda
- 3 eggs, at room temperature
- 1½ cups blackstrap molasses
- 1½ cups brown sugar
- 1½ cups (3 sticks) salted butter
Making the dough
Preheat oven to 375 F. Cut six cookie sheet–sized pieces of parchment paper.
In the bowl of a stand mixer, combine flour, ginger, cinnamon and allspice. Whisk or stir to combine.
Pour baking soda into a small container and set aside for now. In another small bowl, scramble the eggs and set aside. Unwrap butter and set aside.
In a medium saucepan, heat molasses and brown sugar over medium heat. Stir occasionally to ensure the mixture doesn’t scorch and to help dissolve the sugar. Once the mixture starts to simmer, turn off the heat.
Add baking soda and stir. The mixture should achieve a foam-like texture.
Once the color of the foam mixture is even, place the sticks of butter in the pan and stir until completely melted.
Turn the stand mixer on low and add the egg to the dry ingredients. Then, with the mixer running, stream the molasses mixture into the bowl. A very fragrant dough will form.
Use a spatula to scrape all dough from the sides of the bowl and push dough into a ball.
Divide the dough into quarters; it’s easier to work with it in small batches. Let the dough sit for 2-3 minutes.
Knead the dough before using. The dough should be warm but not tacky.
Roll out dough ¼” thick, then cut out the house shapes with a long, sharp knife. You may want to use a template for this step — I’ve included one below that you can easily make at home!
Lift the cut-out dough onto a baking sheet, being careful to not damage the dough.
Remove the unused dough around the shape and roll out for the next piece. Do this for all the gingerbread pieces.
Feel free to really make the gingerbread house your own! You can use small cookie cutters to create windows or other details.
Bake each piece for 15 minutes.
The individual pieces are quite large and will require baking one panel at a time. When they’re done, the edges should be browned. Let cool completely on wire racks.
Making DIY gingerbread house templates
What you need:
- A ruler
- Three sheets of 8½” x 11″ paper
- A pair of scissors
Step 1: Cut the pieces for the house
Below are the dimensions that you’ll need for the different pieces of the template.
- Two roof panels, each 8½” x 11″
- Two side panels, each 11″ x 5″
- For the front and back panels: Fold the paper lengthwise. From the bottom, measure up 5″ and mark the edge of the sheet on both edges. Open the sheet and using a straightedge, draw a diagonal line from the top center to the 5″ mark. This creates the gable. Save the 2 triangle pieces that were cut for the chimney.
Step 2: Cut the pieces for the chimney (optional)
The chimney requires four pieces. Use the scraps cut from the gable as a shortcut to get the proper angle for the chimney. The dimensions are listed below.
- 2″ x 2″
- 2″ x 4⅞”
- 2 trapezoids measuring 2″ wide, 2″ on the short side, 4⅞” on the long side, and the diagonal measuring 3⅜”
Once all of the pieces have cooled, it’s time to build our gingerbread house!
You’ll need to make a batch of royal icing to use as glue for the pieces.
Create a base for your house. It’s rather large so I used a foam board.
Pipe royal icing on the base and sides of each piece. Use mugs or other glassware to keep the structure upright while it dries. Reinforce inside corners with more royal icing.
Next, assemble the chimney. Let the four walls and chimney dry (about 30 minutes) before placing roof panels on the structure and attaching with royal icing.
Decorate as you wish!