Festive Gingerbread House Kit (Printable)
Build a charming gingerbread house using spiced panels and vibrant candies for festive decor.
# What You'll Need:
→ Gingerbread Panels
01 - 2 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed dark brown sugar
10 - 3/4 cup dark molasses
11 - 1 large egg
→ Royal Icing (for assembly and decoration)
12 - 2 large egg whites
13 - 3 1/4 cups powdered sugar, sifted
14 - 1 teaspoon fresh lemon juice
→ Decorations
15 - 3 1/2 ounces assorted gumdrops
16 - 3 1/2 ounces mini candy canes
17 - 2 2/3 ounces chocolate buttons (e.g., Smarties, M&Ms)
18 - 1 3/4 ounces colored sprinkles
19 - 1 ounce mini marshmallows
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly mixed.
03 - In a separate bowl, beat butter and dark brown sugar until light and fluffy. Add molasses and egg; mix until smooth.
04 - Gradually incorporate dry ingredients into the wet mixture, stirring until a cohesive dough forms. Divide dough in half, shape each into a disc, wrap in plastic, and refrigerate for 1 hour.
05 - Roll chilled dough to approximately 1/4 inch thickness. Using gingerbread house templates, cut out panels for front, back, sides, and roof. Arrange pieces on prepared sheets.
06 - Bake for 12 to 15 minutes until edges are firm but not browned. Allow panels to cool completely on racks before handling.
07 - Beat egg whites until foamy. Gradually add powdered sugar and lemon juice while continuing to beat until stiff peaks form. Transfer to piping bags for assembly and decoration.
08 - Pipe royal icing along edges of panels to glue them together, holding each piece gently until set. Attach roof panels last to complete the structure.
09 - Use remaining royal icing to affix assorted gumdrops, mini candy canes, chocolate buttons, sprinkles, and mini marshmallows to the assembled house. Allow icing to dry completely before display or serving.
# Expert Hacks:
01 -
- It brings families together in the kitchen for an afternoon of creative fun that tastes as good as it looks.
- The crispy, spiced gingerbread panels stay firm enough to build with, yet remain deliciously edible when you sneak a bite from the back wall.
- Once assembled, you have an actual centerpiece for your holiday table that guests can admire before dessert is served.
02 -
- The thickness of your panels matters more than you think. Too thin and they shatter when you handle them; too thick and they don't bake through. The 0.5 cm sweet spot is real.
- Royal icing dries hard and edible, but it works best when you use it quickly. Keep your piping bag covered with a damp towel when not in use, or the icing will crust over and become unusable.
- Bake your panels a full day ahead if possible. They firm up overnight and are much less likely to crack during assembly. This was the game-changer for me.
03 -
- Make your own templates from cardstock if you can't find good ones online. This gives you control over the size and ensures your panels fit together perfectly.
- Keep your hands clean and slightly damp while building. The warmth and moisture help you work with the panels more smoothly, and if any icing gets on your fingers, it doesn't immediately set.