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Sturdy Gingerbread House Recipe for Construction and Decoration

Three small, baked gingerbread house pieces decorated with white royal icing roofs, ready for assembly using this gingerbread house recipe.
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Follow this guide to make a sturdy gingerbread dough that resists spreading, perfect for building a reliable holiday centerpiece. This recipe includes instructions for strong royal icing to hold your festive decorations in place.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • For Royal Icing: 3 large egg whites
  • 4 cups powdered sugar, sifted
  • 1/2 teaspoon cream of tartar

Instructions

  1. Combine flour, ginger, cinnamon, cloves, and salt in a medium bowl. Whisk to mix dry ingredients.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract until combined.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a stiff dough forms. Do not overmix.
  4. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 2 hours. This chilling step is key for a no-spread cookie.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll out one dough disk on parchment paper to 1/4-inch thickness. Cut out your desired house pieces using templates.
  7. Bake pieces for 12 to 15 minutes, depending on thickness. The edges should be firm and dark brown.
  8. Immediately after removing from the oven, place templates over the hot pieces and trim the edges with a sharp knife or pizza cutter to ensure straight walls. Let pieces cool completely on the baking sheet before moving.
  9. To make the royal icing, beat the egg whites until foamy. Gradually add the sifted powdered sugar and cream of tartar. Beat on high speed until the icing is very stiff and holds stiff peaks.
  10. Use the stiff royal icing as your construction adhesive. Pipe seams to join walls and roof pieces. Allow the structure to dry completely, usually several hours or overnight, before decorating.
  11. Decorate the fully assembled and set house with remaining icing and your choice of candies.

Notes

  • For the best structural integrity, chill the dough for a minimum of 4 hours, or even overnight.
  • If the dough warms up while rolling, return it to the refrigerator briefly.
  • When trimming hot gingerbread pieces, work quickly before the cookies cool and harden.
  • If your royal icing becomes too thick while decorating, add a few drops of water at a time until you reach a pipeable consistency.

Nutrition

Find it online: https://cookingbymia.com/gingerbread-house-recipe-sturdy-construction-dough/