📝 About This Recipe
Transport your kitchen to a winter wonderland with this robust, aromatic gingerbread house that balances structural integrity with a soft, spicy crumb. This recipe utilizes a traditional Northern European spice blend of ginger, cinnamon, and cloves, reinforced with molasses for a deep, nostalgic flavor profile. It is the ultimate holiday centerpiece, designed to be as delicious to eat as it is enchanting to behold.
🥗 Ingredients
Gingerbread Dough
- 3/4 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Brown Sugar (packed firmly)
- 1/2 cup Unsulfured Molasses (dark, not blackstrap)
- 1 Large Egg (at room temperature)
- 2 tablespoons Water
- 3 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Ginger
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Salt
Royal Icing (The Glue)
- 4 cups Confectioners' Sugar (sifted)
- 3 tablespoons Meringue Powder (essential for stability)
- 6-8 tablespoons Warm Water (added gradually for consistency)
Decorations
- 2 cups Assorted Candies (gumdrops, peppermints, and candy canes)
- 1/2 cup Pretzel Sticks (for fences or log details)
- 1/4 cup Shredded Coconut (for edible snow)
👨🍳 Instructions
-
1
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses, egg, and water until well combined.
-
2
In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Ensure there are no lumps in the spices.
-
3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a stiff dough forms. If the dough is too soft, add another 1/4 cup of flour.
-
4
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. This prevents the dough from spreading during baking.
-
5
Preheat your oven to 350°F (175°C). Roll out the dough on a piece of parchment paper to a 1/4-inch thickness. Use paper templates to cut out 2 roof pieces, 2 side walls, and 2 peaked end walls.
-
6
Transfer the parchment with the dough pieces onto baking sheets. Bake for 15-18 minutes until the edges are firm and slightly darkened. For a sturdier house, bake until very crisp.
-
7
While the pieces are still warm, place your templates back over them and trim any edges that may have expanded. Let the pieces cool completely on the pan.
-
8
Prepare the royal icing by beating the sugar, meringue powder, and water on high speed for 7-10 minutes until very stiff peaks form. Keep the bowl covered with a damp cloth at all times.
-
9
Pipe a thick line of icing along the bottom and side edges of the front wall. Press it onto your base (a cake board or platter) and prop it up with heavy cans or glasses.
-
10
Attach the side walls one by one, using more icing at the joints. Finish the base structure by attaching the back wall. Let this 'foundation' dry for at least 1 hour before adding the roof.
-
11
Pipe icing along the top edges of the walls and carefully place the roof pieces. Hold them in place for a few minutes until the icing begins to set, then use props to support the eaves while drying.
-
12
Once the structure is rock solid (usually 3-4 hours later), use the remaining icing to attach candies, create icicles, and dust the 'ground' with coconut snow.
💡 Chef's Tips
For the flattest walls, roll the dough directly onto the parchment paper you intend to bake on to avoid stretching the shapes. If your icing is too runny, add more sifted confectioners' sugar one tablespoon at a time until it holds a peak. Use a microplane or fine zester to gently sand down uneven edges of the baked gingerbread for a perfect fit. Don't rush the drying process; a house built in stages is far less likely to collapse than one built all at once. If you want 'glass' windows, crush hard clear candies and place them in the window cutouts during the last 5 minutes of baking.
🍽️ Serving Suggestions
Serve with a steaming pot of homemade mulled cider or spiced hot chocolate. Pair with a platter of fresh clementines and roasted walnuts for a balanced holiday spread. Display as a centerpiece surrounded by fresh evergreen sprigs and battery-operated tea lights. When ready to eat, break apart and serve with a scoop of vanilla bean or cinnamon ice cream.