Desserts
Gingerbread House
Bring out the child in everyone when you place this adorably cute and deceptively simple Hansel & Gretel-style Gingerbread House as your Christmas table centerpiece. It truly is a sweet home for the holidays.
You'll need to print & cut out the pattern pieces from our PDF before getting started.
Ingredients
FOR THE GINGERBREAD DOUGH, CREAM:
BEAT IN:
FOR THE ROYAL ICING, BEAT:
Test Kitchen Tips
To yield all six pieces, you’ll need to combine dough scraps and reroll.
To preserve the pattern pieces, coat them in clear plastic laminate sheets.
Freeze dough for up to 1 month.
Instructions
FOR THE GINGERBREAD DOUGH
Cream sugar, butter, cinnamon, ginger, baking powder, cloves, and baking soda with a mixer on medium-high speed until light and fluffy, 3 minutes. Mix in egg.
Beat in molasses and vinegar. Gradually beat in both flours.
Divide dough in half, wrap each half in plastic, then chill 3–4 hours. Roll one dough half on floured parchment paper to ¼-inch thick.
CUT OUT & BAKE
Preheat oven to 375°.
Arrange two pattern pieces on dough, with at least 1/2-inch between pieces, then cut around patterns with a sharp knife. Remove, cover, and chill excess dough.
Slide parchment with dough cutouts onto a large cookie sheet.
Bake cutouts until firm in center, 8–10 minutes. Repeat process with remaining dough and scraps until all six pieces are rolled, cut, and baked.
TRIM BAKED PIECES
Arrange matching pattern pieces on top of baked cutouts, then carefully trim with a sharp knife for straight, even edges. Remove pattern pieces, then return cutouts to oven until dry and lightly browned, 2–4 minutes more. Transfer parchment with cutouts to a rack to cool completely.
FOR THE ROYAL ICING
Beat powdered sugar, water, meringue powder, and cream of tartar in a bowl with a mixer on low speed. Increase speed to high and beat icing until very thick and stiff, about 7 minutes; cover with plastic wrap to keep from drying out and chill to keep firm.
Tint 1 cup icing with green gel food color to desired shade; place in a decorating bag fitted with a coupler. Transfer remaining white icing to a separate decorating bag fitted with a coupler.
DECORATING & ASSEMBLY
Follow our assembly & decoration instructions in the How to Make a Gingerbread Cottage article.
Divide dough in half, wrap each half in plastic, then chill 3–4 hours. Roll one dough half on floured parchment paper to ¼-inch thick.
Arrange two pattern pieces on dough, with at least ½-inch between pieces, then cut around patterns. Repeat process with remaining dough and scraps.
After baking, arrange matching pattern pieces on top of baked cutouts, then carefully trim with a sharp knife.
Split wafer cookies in half with a knife, trim to fit, and press onto both sides of each window for shutters.
Press mixed nuts into wet icing for stones. Let all icing dry before beginning assembly, about 2 hours.
Line up front of cottage and one of sides. Hold pieces in place with heavy mugs until dry, 1–2 hours.
Pipe or spread white icing over only half of roof surface. Top with shredded wheat cereal pieces starting at bottom edge.