How to Make a Gingerbread House

How to make a homemade gingerbread house! Get in the holiday spirit with this fun family project.

Ingredients

  • 6 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves or allspice
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 Tbsp) butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 cup dark molasses
  • 1 Tbsp water

Method

Make the Gingerbread Dough

1 Whisk together the dry ingredients in a large bowl, set aside.

2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.

4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.

 

Create and Cut Out Pattern Pieces

Create a gingerbread house pattern by cutting out pieces of stiff paper (like that of a manila folder) or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. The following links are to gif images of the pattern that we used to make these houses. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.

Roof Pattern
Side and Chimney Pattern
Front and Back Pattern

 

Make the Gingerbread House Pieces

1 Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.

2 Divide the dough in two. Spread parchment paper or wax paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.

3 Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the wax paper or parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper or wax paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.

You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.

4 Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6-8 minutes for the small pieces. Rotate the cookie sheets half way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.

While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.

Remove pieces to cool directly on racks to cool completely.

gingerbread-house-1.jpg gingerbread-house-2.jpg

 

Make Royal Icing

Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.

  • 2 large egg whites
  • 2 2/3 cup powdered sugar, divided

1 Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.

2 If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can microwave the egg white powdered sugar mixture for several seconds (30-40) until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use pasteurized dried or liquid egg whites.

3 Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.

4 Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.

5 When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.

 

Construct the Basic House, Mortaring the Pieces Together with Royal Icing

This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying.

1 Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

2 Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces.

gingerbread-house-3.jpg gingerbread-house-4.jpg
gingerbread-house-5.jpg gingerbread-house-6.jpg

If any of the gingerbread house pattern pieces breaks, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser.

gingerbread-house-7.jpg gingerbread-house-8.jpg
gingerbread-house-9.jpg

3 Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are a rectangular shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating.

Note: If you have pets in your house, keep them away from the gingerbread house during all phases of construction and decorating. Non-gingerbread-house-building-participating adults and children should be informed to keep their hands off the house as well.

gingerbread-house-10.jpg gingerbread-house-11.jpg

4 The chimney. The dimensions of the chimney can be a bit tricky because of the angle of the roof. Although you may have cut your chimney out of a pattern, these small pieces likely have spread a bit through cooking, and you may have to use a chef's knife to cut the pieces and adjust the angles of the pieces so they align better with the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process.

 

Decorate the Gingerbread House

This step requires a trip to the candy section of your local grocery store. You can decorate your house with whatever types of candy pleases you. Be careful taking kids along to the store however, as you will invariably buy more candy than you actually need (though they do have the best ideas of what candies would be good for various decorative effects). Red hots are really practical, as are small gumdrops, and candy canes. Audrey used a whole bag of chocolate truffles for the stone wall around her house, and some type of waffle-patterned cookies for roof tiles.

Pipe royal icing to make decorative designs around the walls of the house and roof. Use royal icing to "glue" pieces of candy to the house.

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Comments

  • semora kennon

    no you can not

  • Carol

    I don’t like gingerbread can you make a chocolate dough for this

  • Carol

    I don’t like gingerbread can you use any other dough

    • Elise

      Perhaps. I don’t know of any other kind that would work though. By the way, the gingerbread in the gingerbread house isn’t intended to be eaten. It’s for display. It is edible, but that doesn’t mean one should eat it. Especially if it’s been sitting out for a week.

  • Annie

    Does this recipe only make 1 house? Just wondering, I’ve seen some other recipes that call for 2 cups of flour…just wondering. I am hoping to make 5- this will be our first time ever making the houses from scratch, we usually use the kits.

    • Elise

      Yes, this recipe makes one house. If this is your first time making a gingerbread house, I would start with making just one (think of it a the “starter home” before you build the village) so you get the hang of the process.

  • Sam Davidson

    I used the recipe put everything together looked great till I got up the next day and the roof had sagging in the middle and it was firm but spongy.
    Can anyone advise Thanks Sam

    • Elise

      It sounds like there may be too much humidity where you are, or the roof pieces were not baked hard enough.

    • Rod

      You COULD put an extra wall in the middle of the house

  • Andie

    thanks for saying that shane! i used this recipe to make a bigger house probably about 2x the size and i almost made 2x the dough before reading your comment. i went with 3/2x the recipe and probably had a little more than i needed – 6 gingerbread men, a cat, a dog, 4 trees, 2 bushes, and tasting cookies with the rest of it,

  • Donna

    Thank you Elise for this wonderful recipe. We had fun making our “cottages”. Merry Christmas!

    http://whatthedogate.blogspot.com/2011/12/merry-christmas-from-our-home-to-yours.html

    Love it Donna! Adorable. ~Elise

  • LB

    My children (6 and 3) and I made our first gingerbread house ever yesterday using these directions. Everyone advised me to buy a kit, but stubbornly, I did not. I am so glad! Our house turned out so cute, and we had so much fun decorating it. Your directions could not have been more complete–they made the whole process run smoothly. Thanks.

  • Shane Burnham

    I doubled the recipe to make two houses, but found it to be way too much. Along with the houses, we have an army of gingerbread men!

  • Jill

    Thanks so much for the use of your recipes and ideas. First time I’ve every made gingerbread. I made one for each of my grands. I made marshmallow fondant shingles for two of them and also used the pieces for a stone sidewalk. Thanks again.

  • Brooke

    So happy to have discovered your recipe! I live in Sweden so I was able to find pre-made gingerbread cookie dough, but used your pattern. My pieces were not as crisp on the edges, after baking, but I cut them out only using the pattern on paper. The icing turned out beautifully, I used 3 egg whites and closer to 4-5 cups of powdered sugar to get the stiff peaks. But the icing was like cement and dried quickly when putting the house together. My girls are 2 and 4 and were so excited to help make their first gingerbread house. I found your information incredibly helpful for first timers like me. Thanks so much!

  • Jocelyn

    Wow this recipe is very detailed and just great!!

  • Nate

    How long would you guess this takes from start to finish?

    I’ve done it all in one very long, Bourbon-enhanced night. But I would recommend three nights for a more sane approach. One night to make the pattern and bake the forms. One night to construct the house and “glue” together with frosting. One night to decorate. ~Elise

  • Bec

    l made one for my friend 2 weeks ago because l finished early to go to canada she is going to a different school so l am very sad… it was the perfect gift and though l an only 14 l think l did a good job

  • kris

    Wanted to know if I could make the dough and bake then freeze? I don’t always have a lot of time and if I had the pieces in the freezer, it would make it soooo much easier. I am an activity director at a retirement home and planning on making a couple for our holiday bazaar.

    I would roll out the dough, cut it into forms, and then freeze before baking. Freezing after baking? I don’t know how well that would work. Upon defrosting the form might not keep its structure. But if you try it, please let us know how it works for you. ~Elise

  • Kaitlyn

    I think that it was the best thing ever!!!!

  • joe meyer

    I’m a first timer with GB houses, my son has been asking for years and I kept saying no because I thought it would a lot of work and a hard project. I finally gave in this year and I have to say it’s been pretty easy and been a lot of fun for the two of us. Thank You Elise!!!!!!!!!!!

    I made a half of a batch of the icing with heating it in the microwave, it took additional 20 seconds to reach 160 degrees. In doing so some of the egg whites did cook so we had bits of egg white chunks. But after beating on high until stiff the egg white chunks had disappreaded. Thanks again Elise

  • Jackie

    This is a follow up post…here are pictures of things I made from two batches of this gingerbread recipe, done at two separate times. (Beach scenes, train, golf clubhouse.) I had a blast and am hooked! Thanks again, Elise.
    http://www.midfloridamilers.org/gingerbread%202010/

    Those are great, what fun! ~Elise

  • Tilmann

    Wow this recipe is amazing I made it with my mum and it worked great. Thankyou so so so much for posting this recipe and I had a lot of fun making it. Tilmann!

  • E&E Music Factory

    Alright, so, my girlfriend and I tried this recipe. The gingerbread pieces came out alright, even though we cut them free-handed, without layout pieces. We set up a piece of cardboard and started to ice the edges and hold them together for 1 minute, 5 minutes, 10 minutes… 20 minutes goes by and now we’re yelling at each other because not only won’t the icing stick to the gingerbread or the parchment paper (on the cardboard), but now almost 3 hours later the icing is just beginning to harden — except on the places where we didn’t want it to be, on the walls, the pots and pans, on the laptop and the table, in these places it’s harder than stone. We tried adding sugar, we even tried holding the damn house up with pink tape, but it kept falling apart and now most of the pieces are broken. This was a disaster. We followed the recipe and instructions to the letter. What could we have done wrong?

    No idea. Royal icing firms up very quickly, and becomes really really hard. Don’t know why it is working for you in some places and not in others. ~Elise

  • Lotta

    Thank you Elise for the great post and your amazing blog!

    I also only use melted sugar as glue -it’s a little tricky, because is does solidify so quickly, but you can start decorating immediately, if you want to. It is also stronger than the frosting. The hardest part is keeping kids away -there is a real threat of burning yourself with the sugar.

    A couple of tricks that work well with houses (especially, if you don’t plan on eating it): use less leavening, so your pieces stay in their inteded shape better while baking. Add extra spices, and the house will smell stronger for longer (I love it, when I can get a whiff of the gingerbread house, when I walk by).

    My aunt also makes colored “stained glass” windows on her gingerbread houses by placing a piece of candy in the cut out before putting the pieces in the oven. The candy melts in the oven, and makes a sheet of “stained glass”. She usually makes a castle or tower that is open at the top, and fills them with candy/treats.

    • debbi

      If you do that with the candy for the stained glass window effect do you crush it first?

  • Aimee

    I just made my first ever gingerbread house and thanks to your fantastic instructions it went beautifully. However I am a little confused – and wondering if anyone has struck the same thing – the recipe made more than twice the amount of dough that I needed to make the house perfectly well (and there’s no way on the planet that the walls could have been any thicker).

    Also I found that sticking the chimney on immediately before decorating was not a wise idea as it did try and slip off a few times!!

    I also made it initially with blackstrap molasses – didn’t realise there were several kinds – and the dough tasted foul. So I started again and instead of buying more molasses, I used a mixture of treacle and golden syrup – it still has a really beautiful tangy gingerbread taste.

    Lovely, lovely lovely recipe – it smells GORGEOUS and looks stunning if I might say so myself.

    It’s one AM – off to bed after a night of stickiness.

  • Monique

    Thanks! My 6-year-old and I had a blast making this, our first ever gingerbread house! We used a round pedestal cake stand for the base, and not only is it beautifully displayed that way, but we could spin it around on the table as we were putting it together and decorating it, very convenient! We used a pizza cutter to cut out the pieces, then transferred to parchment paper with a metal spatula (make sure everything is floured well, )worked great! The printouts were not to scale, so I had to make my own. Thanks again!

  • MD

    I made little gingerbread houses for a preschool party I hosted today. I made the same style house you posted as a template, only about half the size. It made 4 houses per recipe above (I doubled, and it made 8). I followed your recipe to a T, and they came out perfect. Your tips were the most helpful I found. Thank you! Because these houses were for five year old boys, I substituted the meringue powder you find at Michael’s for the egg whites. Worked great, although I did have to add an extra t. of water b/c of substitution.

  • Daniel Strawn

    I just used this recipe to make a eurofighter typhoon; premier fight jet of the German Luftwafte. It looks awesome, but now I don’t want to eat it because I’m too proud it. :(

  • Rani

    How many houses does this dough recipe make usng your templates?

    One. ~Elise

  • Jackie

    I have never made gingerbread anything before in my life. This post got me so inspired and intrigued that I had to try it. My goal was to make a gingerbread train and station, and a golf clubhouse and sleigh holding a golf bag. I didn’t want to deal with full sized things, so I scaled the templates down to half size and used the recipe as written. I had enough to make 4 complete houses, a train engine, 3 sleighs, with extra pieces of everything except the houses, and several gingerbread people, reindeer, even three guitars! I found cookie cutters for the sleigh and the people, and I made sure that when I made two of something to later be assembled into one thing, to flip one so that the “outsides” would match. I used the royal icing recipe from here and it worked great. I had my 10 y.o. neighbor helping me, so I made the dough Thursday, baked them Friday, built them Saturday and decorated them Sunday. We used everything from mints and m&ms to gummy wreaths and frosted mini-wheat cereal for roof tiles. We had a blast! I am so pleased!! Thanks for another great inspiration, Elise!

  • Joanie

    This is an awesome recipe and set of instructions! It’s no more difficult than making “Christmas cookies”. Wow! Thanks.

    My 5.5 and 3.5 year old daughters loved making this house. This may just be a new tradition for our family.

  • Tonya G.

    Thank you for the great ideas! Your site helped my family and I create a WONDERFUL gingerbread house!!! This was our first one and we plan on making this a tradition in our family! The pictures were great and the information was very helpful. I would also like to thank the people that suggested using melted sugar as “glue” (we did this and it worked quite well.) When creating a gingerbread house with younger children, speediness is a must! Also, thanks for the idea to use a cardboard house underneath the cookie for support.The recipe we used for the gingerbread made pieces that were terribly soft, so without the cardboard underneath our house never would have worked. Again, thanks for the great ideas. Merry Christmas!

  • Lisa

    I made these with 120 Middle School Students in my Home Economics class and it was a success!! The kids had a great time making and decorating the houses. This year, gingerbread lanterns!

  • Jo White

    Had been making g.b. houses for about 17 years with my best friend and our 6 children. Now our kids have kids and last year I ‘hosted’ a g.b. house construction day, the day after Thanksgiving, with all 10 of my grandchildren (ages 1-11). My three daughters and my two step-daughters were the construction foremen with lots of laughter and lots of memories. The dining room was a wreck, but who cares…the kids will remember the day spent at Nana’s house. For some reason, none of the houses stood up long, even though I had cut and baked them a month earlier so they would be well dried by the time the kids got there. I thought the kids would be so discouraged, disappointed, and never want to do THAT again, but as each one of them left they were talking about ideas on how they wanted to do theirs next year. We had a ball and I plan to use your ideas next year…plus some cardboard for support. As far as eating them, the kids don’t seem to be too interested in the cookie, but love looking at the house and nibbling on the candies.

  • Angela Arroyo

    What if I don’t have dark molasses. Can the gingerbread be made without it?

    This particular recipe uses molasses, it helps make the batter a dark color, and helps give the gingerbread its unique flavor. ~Elise

  • Jane

    I also swear by using melted sugar as glue instead of royal icing. You can construct a large, elaborate house very quickly (the sugar hardens in ~5-10 minutes). It’s probably not the best thing to be using around kids (there’s no burn worse than a sugar burn; I speak from experience), but it will decrease the time they have to wait before decorating it. It would also be vegan, for all those people concerned with using raw eggs.

  • mariah

    Can you eat it or is it just for decor?

    Depends on how you make it. If you make it will all edible ingredients, then yes, you can eat it. Both of these gingerbread houses pictured were eaten. Or you can use them as decor. ~Elise

  • onefatherslove

    Hello,
    Thank you for the easy to use instructions. My son and I made a Ginger bread house as a father/son project. I used Gram crackers instead of ginger bread. It worked out and we cut the crackers with a bread knife and sort of pretended we were building a real house! My son loved it and thank you for helping to make our day.

  • Emily

    this works it was great

  • greyeagle

    Perfect directions, didn’t print to scale but was easily solved, gingerbread was great and we have a totally cool house!
    Thanks much!

  • Kit H.

    For Jessica

    There’s a recipe for Vegan Royal Icing (posted by a mom with a child allergic to eggs) here: http://www.grouprecipes.com/31155/vegan-royal-icing.html

  • Anonymous

    Hi. Thanks for the recipe. I’m not sure if it was intentional for the dough to be very stiff? It was very crumbly and I had a hard time rolling it out. Eventually had to microwave it on half power for a minute or so to soften and even then, it was very crumbly esp around the corners. In comparing your recipe with others, I noticed that yours has ALOT of flour. Any advice? (Turned out but it was sure hard and took a long time)

    Let the dough sit at room temp until it is pliable to roll out. I does need to be stiffer than regular cookie dough because you are using it to build a house. ~Elise

  • Kerry

    Any suggestions on making a larger sized house? Can’t wait to give it a try!!

  • Rieva

    Hi, I was wondering first timer trying to make a gingerbread house and I bought a premade one well box kit and how long does it take for it to go bad? Are you able to eat the house after if you want?

    I suggest you check the instructions on the kit. The gingerbread house described here in this post is edible. The one you see was slowly devoured over a week by my nephew. ~Elise

  • Julie Marcinkiewicz

    I have a question before I attempt the house. What do you do with the remaining icing while the first parts are hardening to make sure it doesn’t harden? Does it stay soft and gooey if when left in the pastry bag/plastic bag?

    Great question. Cover completely with plastic wrap (no air touching the icing). Or just make smaller batches of icing. ~Elise

  • Talley

    Fun! We are actually sitting down today to make this year’s gingerbread house. I like the waffle pieces for roofing.

    We’ve had success using sliced almonds for the roof. And like Jennifer above, we put broken life savers into the windows before baking for the stained glass look (remember to put parchment paper underneat or it can be hard to remove from the baking sheet). Then when you put a votive candle inside, you can get a nice glow through the windows!

    You can see pics and tricks from our gingerbread houses here.

  • Laura

    I used a very dark Jamaican molasses, and it wasn’t sweet enough at first, but I added more brown sugar to the dough and it came out well. The pieces came out a little warped so I think I should have cut the pieces out of a large sheet of baked gingerbread while it was still soft and warm. Still, it had a good flavor.

  • Elisabeth

    I just revisited this site after having made 2 of these houses last year — a first time attempt after always wanting to make them as a child. Now, I’m so excited to do it all again in just a few days! Thanks for a great recipe and set of directions.

  • Suzanne

    This is the first gingerbread house I have ever attempted and found this recipe and directions the best! I decided to do a Train Station, so I made the station and 2 trains out of gingerbread. It was definitely a fun project, but amazingly time consuming. Thanks for the advice to make templates first! To see our train station, check out http://www.smooredezine.com/images/train_station.jpg :)

  • Sylvie

    Ever since I saw a gingerbread house on a kid’s show when I was 4 I’ve wanted to make a gingerbread house. I’ve just graduated from high school now and so for the first time have had time to make one! It’s turned out really well. The icing dried pretty quickly as I’m from Alice Springs, Australia and it’s very hot at the moment! Thank you very much. After 13 years I’ve finally made one!

  • Ragna Kristmundsdottir

    Hi from Iceland! My kids and I made your house today and it worked like a charm! I actually got a ton of gingerbread cookies out of the rest of the dough, totally could have made a second house. I did not need to prop the pieces up or hold them for very long, my icing dried really quickly. Thanks for the recipe and very clear instructions!

  • Kathy Nickler

    I have made Gingerbread Houses for years up North. Now I live in Florida and the humidity is something else. The dough does not dry out after baking, it just bends. I have had to make cardboard pieces and glue, with frosting, each piece onto the cardboard so the walls won’t bend. Any suggestions for humid areas??

  • Diana DiPaolo

    How many houses can you get out of this recipe?

    One. ~Elise

  • Xydexx

    Thanks Elise for the great gingerbread house recipe! I wonder if it would be possible to substitute other types of cookie dough for gingerbread? Oatmeal raisin would probably be too crumbly, but perhaps sugar cookie would work?

  • Lise

    My house collapsed heaps of times the first time I did it, but my friend and I held it for ages! Why is this?

    We propped our house up with cans and left it overnight. The longer the better. ~Elise

  • diana

    I have made the dough and plan to cut and bake the house pieces tonight. Will I be able to make two houses with the 6 cups of flour recipe?

    This recipe makes one house. ~Elise

  • veronica

    I don’t have baking powder can I use baking soda?

    In general you cannot substitute baking soda for baking powder, they have different chemical make-ups (baking soda is a pure base, baking powder is a mixture of baking soda and a dry acid) and react with the dough differently. That said, I have no idea what would happen if you did switch out one for another in this recipe. If you try it anyway, please let us know how it turns out. ~Elise

  • Teresa Walker

    Last year I got as great tip from a friend. To hold the pieces together, we put several cuts of sugar in a heavy pan and melted it. You just turn on the heat and keep stirring. When you are ready to put your house together, simply dip the edge in the melted sugar and join it to the other wall. It sticks so tight and there is no waiting for it to set. It’s awesome! Give it a try.

  • Georgia

    Hi i was wondering if the patterns for the roof etc are measured in inches?
    Love the website!
    Gg

    Note from Elise: Yes! Good point. Inches they are.

  • Lola

    Can the cookie dough be frozen for longer than 3 days?

  • Julia

    A great gingerbread house project for little kids is to used graham crackers and caned frosting. Take two small, empty, milk cartons (like the ones kids would get in school) and glue them together. Viola, a frame to frost the graham crackers too.

    Kids can spend all their time on the fun, decorating stuff, and you don’t have to worry about the whole thing collapsing. My first grade teacher was a genius!

  • Jessica

    He’s too young to make a ginger bread house with me yet, but I’m already thinking about it because I’m a baking fiend. However David, our baby boy, is allergic to eggs. Any idea how to make an eggless royal icing? Rather, how to make a mortar that is as effective as royal icing but egg-free? A head-scratcher, to be sure.

  • Miranda

    Greetings from South Africa, my sister and I decided not to do a Christmas cake this year instead we wanted to try Gingerbread houses. Your instructions were great and because of the hot dry weather here the construction dry in about a 1/2 and hour and we could decorate straight away and they looked wonderful. We also cut out various sized stars in gingerbread and stacked them to make trees which the children decorated, these will be given as teachers presents.

  • Anonymous

    Wow! My mom enjoyed the gingerbread house we made so much that she decided that we are going to have a gingerbread house contest at my school! So excited!!! They are all going to use this recipe.

  • Cabnolen

    Hi there, thx for this website! I am a gingerbread house first-timer and thx to your site, I successfully pulled it off and now my neighbour has a beautiful house they are showing off with :)
    Just wondering if you could add how much your “serving” is, as I sat here and wondered for a while as to whether I needed to make as much as you have listed, but ended up making a big house anyway so just enough!

  • Jennifer

    I used to make normal-sized gingerbread houses every year, but you can’t really do much with them – when my sisters and I got old enough we really didn’t want to eat all that cookie-and-icing-and-candy, the houses stopped. Then I started making small ones as gifts.

    They’re only about 4 inches tall at the roof-peak, and have a cookie base as well so I can fill them with candy or cookies or whatever. The first couple years I cut them out with cardboard templates as you did, but got bored when my gift list exceeded 20 and made cookie cutters out of tuna-fish cans with both top and bottom cut out. I have a cutter for the ends, one for the bottom, one for the roofs, and a small rectangle that makes the door and the side windows; I use a test-tube for the end window.

    Often (when I have the time) I break up hard candies (plain LifeSavers are excellent) and spread them in the windows; they melt nicely (but be careful they don’t burn) and I have stained glass windows.

    Because the house is so small, the cookies don’t need to be baked quite so hard, but they still keep and are quite tasty by Epiphany (January 6th, the 12th day of Christmas). Or longer, but that’s when I usually eat mine. Thank you for reminding me – I didn’t make my small houses last year, but I’m going to try to do it this year. A whole week to go!