Festive Spiced Gingerbread House (Printable Version)

A spiced gingerbread house decorated with royal icing and colorful candies, perfect for festive gatherings.

# What You Need:

→ Gingerbread Dough

01 - 3½ cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - ½ teaspoon ground cloves
05 - ½ teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - ½ teaspoon salt
08 - ½ cup unsalted butter, softened
09 - ½ cup packed brown sugar
10 - ¾ cup dark molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ Royal Icing

13 - 3 cups powdered sugar, sifted
14 - 2 large egg whites
15 - ½ teaspoon lemon juice

→ Decorations

16 - Assorted candies (gumdrops, candy canes, chocolate buttons, licorice)
17 - Sprinkles and edible glitter (optional)

# How to Make It:

01 - Combine flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl. In another bowl, cream butter and brown sugar until fluffy. Add molasses, egg, and vanilla, then gradually mix in dry ingredients until dough forms. Divide into two discs, wrap, and chill for at least 1 hour.
02 - Preheat oven to 350°F. Roll dough to ¼-inch thickness on a floured surface. Cut house panels using templates and place on parchment-lined sheets. Bake for 12 to 15 minutes until edges begin to brown. Cool completely on racks.
03 - Beat egg whites until frothy. Gradually add powdered sugar and lemon juice, then beat at high speed until stiff, glossy peaks form. Transfer to a piping bag and cover with a damp cloth to prevent drying.
04 - Pipe royal icing along panel edges and join walls, supporting them until set. Attach roof pieces with icing. Allow to dry for at least 1 hour before decorating.
05 - Attach candies and decorations using royal icing. Let all decorations set firmly before moving the house.

# Expert Tips:

01 -
  • The dough holds its shape beautifully, no spreading or warping in the oven.
  • You control the spice level and sweetness, unlike those prefab kits that taste like cardboard.
  • Its a project that turns an afternoon into a memory, especially with kids or friends who love getting their hands messy.
02 -
  • Chill the dough long enough or it will stick to your rolling pin and tear when you try to move the panels.
  • Dont rush the assembly, if the icing isnt stiff enough or the walls arent dry the whole thing will collapse and break your heart.
  • Bake the panels a day ahead and let them sit out overnight uncovered, they firm up beautifully and hold together better.
03 -
  • Freeze the rolled dough on the baking sheet for 10 minutes before baking, it keeps the edges sharper and prevents spreading.
  • Use a cardboard template and trace it lightly onto the rolled dough with a knife, then cut confidently in one smooth motion.
  • Store leftover royal icing in an airtight container in the fridge for up to a week, just rewhip it before using again.

Go Back