Gingerbread House Recipe

Close-Up Of Gingerbread House At Home
Olga Osipova / EyeEm / Getty Images
Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins
Nutrition Facts (per serving)
8848 Calories
141g Fat
1,770g Carbs
135g Protein
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Nutrition Facts
Amount per serving
Calories 8848
% Daily Value*
Total Fat 141g 180%
Saturated Fat 84g 421%
Cholesterol 403mg 134%
Sodium 8079mg 351%
Total Carbohydrate 1770g 644%
Dietary Fiber 34g 121%
Total Sugars 900g
Protein 135g
Vitamin C 2mg 12%
Calcium 1767mg 136%
Iron 79mg 437%
Potassium 8979mg 191%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Don't rely on a box! Make your own homemade gingerbread house or cookies at home. This recipe may be used to make delicious gingerbread cookies or building slabs for gingerbread houses. The icing may be used to decorate the cookies or paste together the slabs of the house. You may make the pieces up to 1 month in advance. Sketch out your gingerbread house pattern and cut it out before you begin.

Ingredients

For the Cookie Dough:

For the Icing Cement:

  • 2 large egg whites

  • 1/8 teaspoon cream of tartar

  • 2 teaspoons water

  • 3 cups sifted confectioners' sugar

Steps to Make It

Make the Cookie Slabs

  1. Line 12 x 15-inch rimless baking sheets with parchment paper.

  2. In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.

  3. In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

  4. With mixer running, gradually add flour, beating until completely mixed.

  5. Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

  6. Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

  7. Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2 1/4 hours.

  8. After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

  9. While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

  10. When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

  11. At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).


Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

Make the Icing Cement

  1. Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.


Gingerbread House Instructions
Gingerbread House Storage and Decoration