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Gingerbread House

Here's a set of tasty house plans! You're sure to have a delectable gingerbread house using my recipe and building tips. —Christa Currie, Milwaukie, Oregon
  • Total Time
    Prep: 1-1/4 hours Bake: 10 min./batch + cooling
  • Makes
    1 gingerbread house

Ingredients

  • GINGERBREAD HOUSE DOUGH:
  • 2 cups sugar
  • 2 cups shortening
  • 2 cups dark molasses
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 9 to 10 cups all-purpose flour
  • ICING AND ASSEMBLY:
  • 8 cups confectioners' sugar
  • 6 tablespoons meringue powder
  • 3/4 to 1 cup warm water
  • Decorating bag
  • Large dot (#12) decorating tip
  • Spice jars
  • Candies and cookies for decorating

Directions

  • Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
  • Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic. Cut patterns out of paper or cardboard.
  • Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed.
  • Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns.
  • Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use.
  • To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.
  • To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side.
  • To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners.
  • To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof.
  • To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.
Download Patterns (PDF) >
Editor's Note
Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • Gabriela
    Dec 23, 2020

    I followed the instructions in this recipe, covered the dough in plastic, made the template, and when I was ready to roll it out, the dough was as hard as a rock!! I would love to know what happened :(

  • Elisabet
    Dec 9, 2017

    There is no Ginger in this "Ginger"bread recipe.

  • gwashington1961
    Nov 28, 2012

    Write a set of recipe & directions from 'Taste of Home' Mag. Dec/Jan 1996, p16. The pattern for Gingerbread House is upon the computer. Look up Gingerbread House II.

  • margaretblanchard
    Dec 15, 2011

    No comment left

  • jenreagan
    Dec 7, 2011

    This is such a beautiful Gingerbread House, that I wouldn't be able to eat it! :)

  • cat35
    Oct 22, 2011

    is this edible??

  • Doritogirl
    Nov 30, 2010

    this recipie sure is sweat!!! I did not use the patterns but i used some of my own ideas. If you need ideas just look for more gingerbread recipes and use those patterns!!

  • msboop
    Nov 19, 2009

    Unless it has been recently added, there is a place for you to download the pattern, right above the nutritional info. Wonderful recipe

  • Laurieanne1970
    Aug 10, 2009

    No comment left

  • caroldyte
    Dec 15, 2008

    this would be the best recipe ever if it didn't say "Refer to magazine for diagrams on patterns..." there is no magazine to refer to online.