How far in advance can I make a gingerbread house?

You can make the gingerbread pieces up to 2 weeks in advance if stored properly in an airtight container. The assembled house will stay fresh for display for 2-3 weeks, though it becomes less edible after the first week. For best results when planning to eat your creation, assemble no more than 5 days before serving.

Can I make gingerbread house dough without molasses?

While molasses is traditional in a gingerbread house recipe for both flavor and structure, you can substitute dark corn syrup or honey mixed with a tablespoon of brown sugar. Keep in mind this will alter the flavor profile and may affect the dough's structural properties slightly.

Why is my gingerbread house falling apart?

The most common reasons include: using royal icing that's too thin, not allowing sufficient drying time between assembly steps, rolling the dough too thin, or using pieces that warped during baking. Always ensure your royal icing holds stiff peaks and let each section dry completely before adding more weight.

How do I prevent my gingerbread from spreading during baking?

Chill the cut-out dough pieces for 15-20 minutes before baking, use the proper amount of flour in your gingerbread house recipe , and avoid adding too much leavening agent. Baking on parchment paper rather than directly on a greased cookie sheet also helps prevent spreading.

What can I use instead of meringue powder for royal icing?

You can use 2 egg whites instead of meringue powder, but be aware of food safety concerns with raw eggs. For a safer alternative, pasteurized egg whites work well. You'll need approximately 3 tablespoons of pasteurized egg whites to replace the meringue powder in this recipe.

How do I transport a gingerbread house without damaging it?

Build your gingerbread house on a sturdy base like a cake board. When transporting, place the entire creation inside a box that's slightly larger than the house, using crumpled paper or kitchen towels to fill gaps and prevent shifting. Avoid bumpy roads and sudden stops!

Can children help with making a gingerbread house?

Absolutely! Assign age-appropriate tasks: younger children can help decorate with candies and sprinkles, while older kids can help mix dough and hold pieces during assembly. The gingerbread house recipe creates a wonderful opportunity for family bonding and creativity.

Easy and Fun Gingerbread House Recipe for the Holidays

Description

Classic gingerbread house with royal icing and candy decorations

Ingredients

For the Gingerbread Dough:

5½ cups all-purpose flour

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 cup packed dark brown sugar

2 large eggs, room temperature

1½ cups unsulfured molasses

2 tablespoons water

For the Royal Icing:

4 cups powdered sugar, sifted

3 tablespoons meringue powder

6-7 tablespoons warm water

½ teaspoon vanilla extract

For Decorating:

Assorted candies (gumdrops, chocolate buttons, candy canes, peppermint discs)

Colorful sprinkles

Shredded coconut (for snow effect)

Food coloring (if you want colored icing)

Cook Mode Prevent your screen from going dark

Instructions

1. Cut cardboard templates for walls and roof: two 5½ × 4 in walls, two 5½ × 4 in walls with 3 in peaks, and two 6 × 7 in roof pieces. Use them to guide gingerbread shapes.

2. Mix dry ingredients (flour, spices, baking soda, salt). In a separate bowl, cream butter and sugar, then add eggs, molasses, and water. Combine with dry mix, divide the dough, wrap, and chill for 2 hours or overnight.

3. Roll chilled dough to ¼ inch thick. Place templates on top, cut out pieces, transfer to baking sheets, and refrigerate for 15 minutes to help maintain shape.

4. Bake at 350°F (175°C) for 15–20 minutes until firm and slightly darkened. Cool 5 minutes on the sheet, then fully on wire racks for at least 30 minutes.

5. Beat powdered sugar, meringue powder, water, and vanilla until stiff peaks form. Transfer icing to a piping bag; keep covered when not in use.

6. Pipe icing on a board and assemble the walls, holding each in place briefly. Let dry for 30 minutes. Add roof pieces with icing and dry for 1–2 hours before decorating.

7. Use icing to attach candy and details. Pipe icicles along roof edges and dust with powdered sugar for a snowy effect.

Notes

Perfect holiday tradition for families

Prep Time: PT45M
Cook Time: PT20M
Category: Dessert
Method: Baking
Cuisine: Holiday