Homemade Gingerbread House Recipe With 6 Construction Tips

• ½ cup (1 stick) unsalted butter
• ¾ cup dark brown sugar
• 1 tablespoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 3 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• ¾ teaspoon Kosher salt
• 1 large egg
• ½ cup molasses

For the royal icing:

• 1 ½ cups powdered sugar
• 2 tablespoons whole milk, plus more as needed
• ¼ teaspoon vanilla extract

For the decorative buttercream frosting:

• ½ cup unsalted butter (1 stick)
• 1 ½ cups powdered sugar
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract

1. 1

   In a large bowl using a handheld electric mixer, or the mixing bowl of a stand mixer with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4 minutes, scraping down the sides with a spatula as needed.

2. 2

   Add the ginger, cinnamon, cloves, and allspice, and mix until combined. Add the egg and molasses, and continue to beat until incorporated.

3. 3

   In a separate bowl, combine the flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients a little at a time, just until combined.

4. 4

   Turn the dough out onto a sheet of plastic wrap on your work surface, knead a few times, and form into a disc. Refrigerate for at least 2 hours. (Chilling makes the dough easier to work with when shaping.) Clean the bowl and set it aside.

5. 5

   Preheat the oven to 325°F. Using a rolling pin, roll out the dough between two sheets of parchment paper.

6. 6

   Using templates, cut out walls, a front door, and roof segments from the rolled out dough with a sharp knife, and transfer on parchment paper to baking sheets.

7. 7

   Bake until centers are slightly puffed up and the edges are crisp, about 8–10 minutes. Transfer the cookies to a wire rack and let cool to room temperature before gluing together. Repeat with any remaining dough to make additional design features.

8. 8

   While the cookies are cooling, make the royal icing and buttercream frosting. In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Transfer to a piping bag with a thin nozzle.

9. 9

   Add the butter to the bowl of the stand mixer fitted with the paddle attachment. Cream on low speed until fluffy. Add the powdered sugar and continue to beat on low until combined, then add the heavy cream and vanilla extract. Continue to mix until the frosting has come together.

10. 10

    Taste and adjust salt or other flavorings as needed. Put the frosting in a pastry bag in the refrigerator until you’re ready to pipe the cookies.

11. 11

    Prepare a flat surface on which to display your gingerbread house.

12. 12

    When ready to assemble, run a thick line of royal icing along the edges of each wall, one piece at a time. Working quickly, press together the seams, holding each in place until the icing sets, about 1 minute, before moving on to the next. Secure the roof pieces last. Let the entire structure set for a minimum of three hours before adding any further decorations.

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