Complete Homemade Gingerbread House Recipe with Templates (Print version)

A sturdy homemade gingerbread house with template sizes, spiced dough, royal icing glue, buttercream trim, and decorating tips.

# Ingredients:

For the gingerbread panels

01 - 3 cups (375 g) all-purpose flour, spooned and leveled
02 - 1/4 teaspoon baking soda
03 - 2 teaspoons ground ginger
04 - 2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground allspice
06 - 1/4 teaspoon fine salt
07 - 6 tablespoons (85 g) unsalted butter, softened
08 - 3/4 cup (150 g) packed brown sugar
09 - 1 large egg, room temperature
10 - 1/2 cup (120 ml) unsulphured molasses
11 - 1 tablespoon (15 ml) water

For the royal icing glue

12 - 4 cups (480 g) powdered sugar, sifted
13 - 3 tablespoons meringue powder
14 - 5-7 tablespoons warm water, plus more as needed
15 - 1 teaspoon lemon juice, optional

For the crusting buttercream

16 - 1/2 cup (95 g) vegetable shortening
17 - 1/2 cup (113 g) unsalted butter, softened
18 - 4 cups (480 g) powdered sugar
19 - 2 tablespoons milk, plus more as needed
20 - 1 teaspoon vanilla extract
21 - 1/8 teaspoon fine salt

For assembly and decorating

22 - Cardstock templates for front, back, sides, roof, and optional chimney
23 - Assorted candies, cereal, pretzels, sprinkles, and coconut for decorating
24 - Extra powdered sugar for snowy finishing

# Instructions:

01 - Cut cardstock templates: two front and back panels 5 inches wide by 4 inches tall at the sides with a 6 1/2-inch roof peak, two side walls 5 by 4 inches, and two roof panels 6 by 4 1/2 inches. Cut optional chimney pieces if desired.
02 - Whisk flour, baking soda, ginger, cinnamon, allspice, and salt. In a separate bowl, beat butter and brown sugar until creamy, then beat in egg, molasses, and water. Mix in the dry ingredients until a firm dough forms.
03 - Divide the dough into two discs, wrap well, and chill for at least 2 hours or up to 3 days. The dough should feel firm but still rollable.
04 - Heat the oven to 350°F (175°C). Roll dough between parchment sheets to 1/4 inch thick. Lay templates on the dough and cut pieces with a small knife or pizza cutter, then transfer on parchment to baking sheets.
05 - Bake large panels for 18-20 minutes, or until set and dry at the edges. Bake small chimney pieces for 12-13 minutes. Trim edges while warm if needed, then cool completely, preferably several hours or overnight.
06 - Beat powdered sugar, meringue powder, 5 tablespoons warm water, and lemon juice until stiff peaks form, 5-7 minutes. Add tiny splashes of water only if needed. Keep covered with a damp towel.
07 - Pipe thick royal icing along the bottom and side seams of the walls, then press the pieces together on a sturdy base. Prop with cans or mugs and let set for at least 1 hour before adding the roof. Attach the roof with more royal icing and let set 2-4 hours.
08 - Beat shortening and butter until smooth, then add powdered sugar, milk, vanilla, and salt to make a thick crusting buttercream. Pipe trim, add candy, and dust lightly with powdered sugar once the house feels secure.

# Good to know:

01 - Best made over two days so the panels can cool and dry before assembly.
02 - Use meringue powder or pasteurized egg whites for royal icing if the house will be eaten.
03 - Finished house keeps best in a cool, dry room for 1-2 weeks as decoration.

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