Gingerbread House

Building a gingerbread house has been my favorite holiday tradition since I was little. Now I make them with my kids every December and it's pure magic watching their faces light up. After years of wobbly walls and collapsed roofs I've learned all the tricks to create a sturdy beautiful house that looks straight out of a fairy tale.

The Perfect Gingerbread Recipe

The secret to a successful gingerbread house is getting that dough just right. My recipe creates pieces that are sturdy enough to hold together but still taste delicious. The blend of spices fills your kitchen with the most amazing holiday aroma. Trust me this dough is strong enough for construction but still good enough to nibble on those extra pieces.

Everything You'll Need

• For the Gingerbread Dough:
  • 6 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 1/4 cups molasses
  • 2 large eggs
  • 1/4 cup water
• For the Royal Icing:
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 4 cups powdered sugar
• For Decorating:
  • Small gumdrops
  • Candy canes
  • Red hots
  • Chocolate truffles
  • Waffle-patterned cookies
  • Sprinkles
  • Mini marshmallows
  • Peppermint candies
• Equipment Needed:
  • Stand mixer or hand mixer
  • Rolling pin
  • Parchment paper
  • Sharp knife or pizza cutter
  • Cardboard for templates
  • Piping bags
  • Spatula
  • Ruler

Let's Build Your House

Start with the Dough

Whisk together flour, spices, baking soda and salt in large bowl. In mixer, beat butter and brown sugar until fluffy about 3 minutes. Add molasses, eggs and water. Mix until smooth. Gradually add dry ingredients until firm dough forms. Divide into two discs, wrap well. Refrigerate at least 2 hours or overnight.

Create Your Templates

While dough chills, cut cardboard templates: two side walls (4x6 inches), two roof panels (6x8 inches), front and back walls (6 inches wide at base, peaked at top). Test fit pieces before cutting dough.

Roll and Cut

Preheat oven to 350°F. Roll dough between parchment paper to 1/4-inch thickness. Cut around templates with sharp knife. Transfer to lined baking sheets. Bake 12-15 minutes until edges start browning. Cool completely on racks.

Make Royal Icing

Beat egg whites and cream of tartar until frothy. Gradually add powdered sugar until thick and glossy. Cover with damp cloth between uses to prevent hardening.

Assembly Time

Pipe thick lines of icing along edges. Connect walls one at a time, holding each join for several minutes until set. Once walls are stable, attach roof panels. Let structure dry completely before decorating.

My Best Construction Tips

Here's what I've learned after many gingerbread disasters. Roll your dough between parchment sheets to prevent sticking and ensure even thickness. Before baking recheck measurements pieces can spread slightly. Let pieces cool completely before assembly or they'll bend. Build your house on a sturdy base I use a thick cardboard covered with foil. Most importantly make your royal icing nice and thick it should be like toothpaste.

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Decorating Magic

This is where the real fun begins. I love creating different textures royal icing piped in swirls makes perfect snow drifts. Shredded coconut creates beautiful snowbanks. Mini candy canes make adorable door frames while square cookies work perfectly as shutters. Get creative with patterns try piping icing in zigzags for icicles or crosshatching for roof tiles. Add a path using chocolate rocks or crushed cookies.

Make It Special

Turn this into a yearly tradition. Take photos of your creations each year. Set up a decorating station with bowls of different candies let everyone add their personal touch. Want to make it last? Display your masterpiece on a covered cake stand it'll stay fresh throughout the holiday season. My favorite touch? Tucking battery-operated mini lights behind the windows for a warm welcoming glow.

Frequently Asked Questions

→ Can I make this ahead?

Make the dough up to 3 days before. You can even bake the pieces a day ahead and store them in a dry place. Just save the building and decorating for when everyone's ready to join in.

→ Help! My house keeps falling down!

Let each step dry completely. The walls need an hour to set before adding the roof. Think of the icing like cement - it needs time to harden and hold everything together.

→ What if my pieces break?

Don't worry! Use the royal icing like glue to stick pieces back together. Once it's decorated, nobody will even notice the repairs.

→ How long will it last?

The house will stay good for display all season. Keep it away from heat and moisture. While it's edible, most people make these more for show than eating.

→ Can kids help make this?

Kids love decorating! Let them help stick on candies once the house is built and stable. Just make sure an adult handles the initial construction.