Description
Create a charming and festive gingerbread house with this detailed recipe featuring spiced gingerbread dough, stained glass candy windows, and royal icing for assembly and decoration. Perfect for holiday gatherings, this charming gingerbread project combines baking and creative decorating with candies, making a delightful edible centerpiece.
Ingredients
Scale
For the Gingerbread House:
- 2 + ⅓ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg
- ½ cup butter, melted and cooled
- ½ cup brown sugar, packed
- ½ cup molasses
- 1 tablespoon water
- 7 jolly ranchers (for windows)
For the Royal Icing:
- 2 large egg whites
- 2 + ¾ cups confectioners’ sugar
- ¼ teaspoon cream of tartar (optional for flavor)
For Decorating:
- Assorted candies
- Confectioners’ sugar (for snow effect)
- Shredded coconut (optional, for snow on the base)
Instructions
- Prepare Template: Print and cut out the gingerbread house template to use for tracing the dough shapes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, ground ginger, cinnamon, allspice, salt, and baking soda. Set aside.
- Mix Wet Ingredients: In a medium bowl, beat the egg, melted and cooled butter, brown sugar, molasses, and water with a hand mixer on medium speed for about one minute until combined.
- Combine Dough: Gradually add the wet ingredients into the dry ingredients, mixing on medium speed until just combined and no dry flour is visible.
- Form and Chill Dough: Use your hands to shape the dough into two balls, flatten each into discs, wrap tightly in plastic wrap, and chill for at least 2 hours or overnight.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 375°F and line two large half-sheet pans with silicone baking mats.
- Roll Out Dough: Roll each dough disc on parchment paper to ¼-inch thickness. Use the gingerbread house template to trace and cut out pieces with a pizza cutter and knife for details. Cut windows and door as described.
- Assemble Windows: Place whole jolly ranchers in window openings (half a jolly rancher for the circular window) to create stained glass effects.
- Bake Gingerbread: Bake cut pieces for 8-10 minutes, until edges set. Use a knife early in baking to cut out the door. Cool on baking sheets 5-10 minutes, then transfer to wire racks to cool completely.
- Prepare Royal Icing: Beat egg whites for 10 seconds, add cream of tartar, then gradually beat in confectioners’ sugar until icing is very stiff (about 5 minutes). Adjust consistency with sugar or water as needed. Keep covered with a damp towel.
- Prepare Base: Create a sturdy base by wrapping cardboard with aluminum foil and placing on serving platter.
- Assemble Walls: Pipe thick lines of royal icing on edges of front and side pieces. Attach and hold until partially set. Continue attaching back and remaining side piece, securing bottom edges and corners with thick royal icing. Use props if necessary and let set for one hour.
- Add Roof: Apply royal icing along top edges of walls and attach roof pieces with support, piping additional icing along seams and center. Hold until set.
- Construct Chimney: Attach chimney pieces with royal icing, then attach chimney to roof with icing. Hold in place until set.
- Attach Door: Pipe icing on door edge and adhere door slightly ajar to the house. Hold until set.
- Seal and Decorate Base Structure: Pipe extra royal icing along edges and roof to create snow-like drips. Let set about one hour before decorating further.
- Decorate Roof and Details: Using a small round piping tip, add scalloped shingles, outline windows, and create dots and patterns on the house for extra charm.
- Add Snow Effects: Dust roof with confectioners’ sugar using a fine mesh strainer and sprinkle shredded coconut around the base to simulate snow.
- Add Candy Decorations: Pipe thick icing on edges or desired areas and press assorted candies onto the house decoratively.
- Optional Lighting: Place battery-operated lights inside the gingerbread house to illuminate it beautifully.
Notes
- Chill dough overnight if possible for easier rolling and better flavor development.
- Use cream of tartar in royal icing to help stabilize and improve texture, though it’s optional.
- Work quickly with royal icing as it dries fast; keep covered with a damp towel when not in use.
- Support walls and roof pieces while icing sets using cans, glasses, or other props.
- Allow fully assembled house to set and dry before moving to avoid breaking.
- For a non-edible version, substitute icing and candies with craft materials suitable for display only.
Nutrition
- Serving Size: 1 house (serves 8 slices approx.)
- Calories: 3200
- Sugar: 150g
- Sodium: 600mg
- Fat: 80g
- Saturated Fat: 45g
- Unsaturated Fat: 30g
- Trans Fat: 0.5g
- Carbohydrates: 560g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 150mg
