How to Build a Gingerbread House 🏡
that feels like home
I love baking gingerbread houses from scratch. I’d be lying if I said I bake them every year because it IS an endeavor, but my kids and I love it so much. I used to do it every year at the office before I had kids! If you’re planning to eat your house after it’s decorated, I like to use sugar cookie dough because it tastes better. And please use my icing recipe—it’s amazing, and the most glue-like icing I’ve ever used. All my tips and favorite recipes are below!
If you want the cookie experience without assembly required, find my favorite recipes here. (Pro-tip: Start with the blondies.)
These flavors are the perfect dessert combo for all your holiday celebrations. And you can still order in time for Chrismukkah if you hurry! (You can use my friends & family code for 20% off: FRIENDS-LG0G)
My puffer got even more use this week than it did last week. (So did my boots.)
If you’re baking a lot this weekend, I highly recommend getting smaller sheet pans so you can bake more at once. And these compostable pans will save you from an insane amount of cleanup.
How to Build the Perfect Gingerbread House
Make your dough. I like to bake the cookies the day before and let them sit overnight. That way, they harden and you don’t end up with a pile of crumbs.
Find a pattern you love. You can measure it yourself and make a template, or use a tried-and-true guide like this or this. If you print out a guide, roll out the cookie dough to be about ½” thick, then cut out the template and place it on top. Use a sharp knife to cut along the template until you have all sides and roof pieces ready, with windows cut out. Peel the guide off, and save it for after baking.
Bake the house pieces on parchment paper—it makes moving them easier—for a little longer than you would normally. I love soft-baked cookies, but not when it comes to construction. While the cookies are hot, place the guide over it again and trim off any excess. The dough will expand when it bakes, and you want to get crisp edges before the cookies harden. Let cool and transfer to a wire rack, then let sit overnight.
Make the icing. I LOVE the below recipe for gingerbread houses because it’s so sticky and bright white.
Assemble your house. Use the icing to piece the house together. If you’re not planning to eat it (and are just here for looks), you can also add some cardboard to give more structural integrity. If you aren’t eating it, you can also opt for hot glue to hold things together.
Decorate! This is the fun part. Use the icing to stick on any candy you love (a tip—get some candy your kids like, and some they don’t so they don’t eat it all), or melted chocolate to create a brittle. You can do this by covering a sheet of parchment paper on a baking sheet with a thick layer of sprinkles, then piping a layer of melted chocolate over it. Let it harden and use for doors, windows, or walls. Stick down a candy cane lane leading up to the door so your gingerbread family can arrive home in style.
My most important tip for building is to have fun and enjoy spending time together! It doesn’t have to be perfect to create sweet memories. If you make a gingerbread house over the holidays, please share a picture with me in the chat! I’d love to see.
Sugar Cookie Recipe
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
4 teaspoons vanilla extract
4½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Using a stand mixer fitted with the paddle attachment, whip the butter and granulated sugar for 2 minutes on high, until light and fluffy. Add egg and vanilla extract and beat for 1 minute.
Add the flour, baking powder, and salt and mix on low until just combined.
Split the dough in half and shape into a square. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
Line a baking sheet with parchment paper and preheat the oven to 350°F.
Remove the dough from the fridge and roll into a ½” layer. Use a gingerbread house template (two linked above!) to cut out all the pieces you need to create the house. Re-roll the dough as needed to get every piece. Carefully transfer to a baking sheet lined with parchment paper.
Bake for 10-11 minutes, checking every 2 minutes. You don’t want the edges to get brown and too crispy, but you want them more baked than you would regularly. Remove from the oven and immediately place the stencils over the cookie so you can trim the edges while it’s still warm. Let cool overnight.
Use the icing recipe below and your favorite candy to build a homey gingerbread house.
Gingerbread House Icing
4 large egg whites
½ teaspoon vanilla extract
4 cups confectioners’ sugar
In a stand mixer fit with a whisk attachment (or using a large bowl with a hand mixer), whisk the egg whites and vanilla together until frothy.
Lower the mixer to the slowest speed, then add 1 cup of confectioner's sugar at a time until incorporated.
Increase the mixer speed to high and beat for 7-10 minutes, until stiff peaks form. The result should be bright white, shiny, and spreadable.
Fill a piping bag with the icing and use the icing to assemble and decorate your house. And most of all, HAVE FUN!
