If you have ever dreamed of creating your own festive masterpiece, this Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe is exactly what you need. It combines the warm, spicy scent of homemade gingerbread with the sweet, smooth textures of royal icing and crusting buttercream, offering a full experience from baking to decorating. This recipe is designed to be approachable yet detailed enough to ensure your gingerbread house not only stands tall but dazzles with delightful candy accents and that perfect holiday charm. Whether it’s your first time or you’re an old pro, you’ll find joy in every step of crafting this edible holiday centerpiece.
Ingredients You’ll Need
Every great gingerbread house starts with a handful of straightforward ingredients, each playing a crucial role. From spices that infuse warmth to the royal icing that acts like glue, these essentials come together to build both structure and festive flavor.
- 3 cups (375g) all-purpose flour: Provides the sturdy base for your gingerbread walls.
- 1/4 teaspoon baking soda: Helps tenderize the dough for a good texture.
- 2 teaspoons ground ginger: Adds that signature spicy, aromatic zing.
- 2 teaspoons ground cinnamon: Brings cozy warmth and depth to the flavor.
- 1/2 teaspoon ground allspice: Enhances complexity with hints of clove and nutmeg.
- 1/4 teaspoon salt: Balances sweetness and brings out the spices.
- 6 Tablespoons (85g) unsalted butter: Soften the dough for easy rolling and a tender crumb.
- 3/4 cup (150g) packed light or dark brown sugar: Caramel notes deepen the richness.
- 1 large egg: Binds ingredients and adds moisture.
- 1/2 cup (120ml) unsulphured or dark molasses: The heart of gingerbread flavor, giving that classic chew and color.
- 1 Tablespoon (15ml) water: Helps balance dough consistency.
- Royal icing: The essential “glue” that holds your house together with a snow-like finish.
- Assorted candies: For joyful, colorful decoration—be creative!
- For crusting buttercream: 1/2 cup shortening, 1/2 cup unsalted butter, 4 cups confectioners’ sugar, 2 Tablespoons milk, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt—all combined to create a luscious, thick frosting perfect for piping and decorating.
How to Make Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe
Step 1: Prepare Your Templates and Dry Ingredients
Before diving into dough prep, print and cut out your gingerbread house templates as a blueprint for all your cookie shapes. Next, whisk together the flour, baking soda, and spices to evenly distribute these powerhouse flavors and rising agents, ensuring every bite is perfectly balanced.
Step 2: Cream Butter and Sugar, Then Combine
Beat softened butter and brown sugar on medium until luscious and smooth—this creates a tender base for your dough. Add the egg, molasses, and water, mixing vigorously to achieve a shiny, rich batter. Slowly incorporate the dry mix on low to prevent flour clouds and keep that intensity of molasses flavor front and center.
Step 3: Chill the Dough for Perfect Roll-Out
Divide your dough and wrap each disk. Refrigerating for a couple of hours or even up to three days firms up the dough, making those tricky roll-outs easier, while freshening flavors beautifully in the process.
Step 4: Roll Out Dough and Cut Shapes
Roll dough between parchment paper to avoid sticky counters—a quick, neat trick for clean edges. Cut two of each shape using your templates. Don’t forget to save scraps for extra festive cookie shapes like stars, because every detail counts in your gingerbread magic.
Step 5: Bake and Cool Your Gingerbread Pieces
Bake until edges are subtly browned—about 18-20 minutes for walls, less for smaller chimney pieces. Cool them on a flat surface to prevent warping; this small step makes a huge difference in stability later on.
Step 6: Assemble House Base Using Royal Icing
Use generous lines of royal icing to adhere walls to your base and to each other. Use clips or household items as scaffolding until set. Don’t hesitate to apply extra icing for strength and that charming snowy effect that’s both beautiful and functional.
Step 7: Add and Secure the Roof
Attach roof pieces carefully with royal icing. Seal the seam where the two sides meet to create a sturdy peak. Consider building and decorating the chimney separately—it’s a fun challenge and an impressive touch once placed.
Step 8: Let Everything Set Firmly Before Decorating
Patience here rewards with a solid structure—allow 4-6 hours or overnight for the entire house to dry thoroughly before moving on. While you wait, prepare buttercream to bring your decoration designs to life.
Step 9: Make the Crusting Buttercream
Beat shortening and butter until creamy, then add powdered sugar, milk, vanilla, and salt. Whip it into a thick, pipeable frosting perfect for embellishing your house with piped details and borders that hold their shape.
Step 10: Decorate Using Royal Icing, Buttercream, and Candies
Let your creativity run wild! Use royal icing as glue for candies, and pipe buttercream details with a small star tip for a professional touch. This is the heartwarming, joyous part of the Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe that takes your work from impressive to unforgettable.
How to Serve Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe
Garnishes
Surround your finished house with sprigs of fresh evergreen, edible glitter for sparkle, or a dusting of powdered sugar “snow.” This adds a fresh, festive look and invites everyone to admire your handiwork before indulging.
Side Dishes
Serve your gingerbread house centerpiece alongside warm holiday beverages like spiced cider, creamy eggnog, or hot cocoa. These cozy drinks complement the spicy-sweet flavors inside the gingerbread perfectly, turning your gathering into an irresistible winter celebration.
Creative Ways to Present
Place your house on a decorated cake board or a large platter lined with crushed peppermint candies or shredded coconut snow. Add mini gingerbread men or tiny candy trees around the base to create a delightful winter village scene that’s as charming as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have leftover gingerbread pieces or frosting, keep cookies in an airtight container at room temperature for up to a week to maintain crispness. Buttercream and royal icing can be stored covered in the refrigerator for several days—just stir before using again.
Freezing
Both baked gingerbread pieces and unassembled dough freeze beautifully. Wrap tightly to avoid freezer burn and thaw at room temperature when ready to assemble. Freezing dough longer than three days tends to impact texture, so aim to bake within that timeframe after thawing.
Reheating
Since this recipe results in cookies best enjoyed fresh or slightly crisp, avoid reheating assembled houses. If you want to warm cookies for eating, a few seconds in the microwave or a brief oven warm-up works wonders, but remember the decorative icing might soften or melt.
FAQs
Can I use store-bought gingerbread dough instead of making my own?
While homemade gingerbread dough offers superior flavor and sturdiness for building, store-bought dough can work in a pinch. Just make sure it’s rolled thick and baked carefully to maintain structural integrity for your house.
How long does royal icing take to dry completely?
Royal icing typically takes at least one hour to set enough to support pieces, but for maximum strength, allow several hours or overnight. The dry time depends on humidity and thickness of the applied icing.
Is the buttercream stable enough for decorating a gingerbread house?
This crusting buttercream is specifically designed to pipe and hold shape well. While royal icing offers the strongest adhesive, buttercream adds gorgeous texture and color for decoration—using both gives the best of both worlds.
What candies work best for decorating?
Hard candies, candy canes, gumdrops, mini M&Ms, and sprinkles all stick well to royal icing. Avoid chocolates that melt easily unless you decorate right before serving. Use a variety of shapes and colors to create that magical festive look.
Can I assemble the house ahead of time?
Yes! You can bake and assemble the gingerbread house days in advance as long as you allow enough drying time for the royal icing to harden thoroughly. Store it covered at room temperature until you decorate and serve.
Final Thoughts
This Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe isn’t just about making a sweet treat; it’s about crafting memories and sharing joy around the holidays. With simple ingredients and a bit of patience, you’ll end up with a stunning, delicious centerpiece that invites smiles and sparks festive spirit. Dive in, have fun with every step, and savor the satisfaction of your very own edible winter wonderland.
Print
Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe
- Prep Time: 20 minutes (plus 2 hours chilling time)
- Cook Time: 18-20 minutes for main pieces, 12-13 minutes for chimney pieces
- Total Time: Approximately 3-4 hours plus chilling and setting time (includes dough chilling and house setting time)
- Yield: One gingerbread house (serves 6-8 as decoration; edible portions variable)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This completely homemade gingerbread house recipe guides you through baking the perfect gingerbread pieces, constructing the sturdy house with royal icing, and decorating with both royal icing and a rich crusting buttercream. The recipe includes detailed steps to prepare the dough, bake thick gingerbread shapes, and assemble a charming festive gingerbread house with optional chimney, finished with beautiful candy decoration. Everything can be made ahead, allowing the house structure to set for hours before decorating, ensuring a strong and delightful holiday centerpiece.
Ingredients
Gingerbread Dough
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
- 1 Tablespoon (15ml) water
- Royal icing (for assembling the house, see blog post for recipe)
- Assorted candies for decorating (see recipe notes)
Crusting Buttercream
- 1/2 cup (95g) shortening, at room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Print and cut template: Print out the Gingerbread House Template and cut out all required shapes. Set these aside for use in cutting dough shapes later.
- Make the cookie dough: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in a large bowl. In another bowl, beat the softened butter and brown sugar on medium speed until smooth and creamy (about 2 minutes). Mix in egg, molasses, and water on high speed. Scrape bowl sides and bottom as needed to blend. Slowly add dry ingredients on low speed until combined into a thick dough.
- Chill dough: Divide dough in half, shape each half into 4-5 inch discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days for easier handling and better texture.
- Preheat oven & prepare sheets: Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Roll and cut shapes: Remove chilled dough discs and roll out between two sheets of parchment paper to approximately 1/4 inch thickness. Lightly flour underside of template pieces and cut dough using pizza cutter or small knife, cutting two of each house shape. Re-roll scraps to cut any remaining pieces. Optional: cut extra fun shapes like stars from dough scraps.
- Arrange and bake: Place cut shapes on baking sheets about 3 inches apart. If edges are distorted, gently reshape. Bake house pieces for 18-20 minutes (edges should be lightly browned). Bake chimney pieces for 12-13 minutes. Cool completely on flat surface to prevent curling. Baked shapes can be stored up to 1 week covered at room temp or refrigerated, or frozen up to 3 months.
- Assemble house base: Select a sturdy base (wooden cake server recommended). Using a squeeze bottle, pipe thick lines of royal icing along edges and stick front and side walls to base. Use clips or props (e.g., snack bag clips, cans) to support while drying. Add second side and back walls similarly. Pipe royal icing inside seams to fill gaps. Let set at room temperature for at least 1 hour.
- Add roof: Pipe royal icing along inside edges of roof pieces and attach to house base. Hold in place until secure, then join roof pieces at top with thick royal icing line. Allow to dry before proceeding.
- Optional chimney: Assemble chimney separately with royal icing, ideally upside down for ease. Once set, attach chimney to roof with royal icing. Due to slight warping during baking, use extra icing to secure and later cover gaps with buttercream if needed.
- Set house completely: Let entire assembled house dry at room temperature for at least 3 hours, preferably 4-6 hours or overnight, before decorating. Store leftover royal icing covered at room temp or refrigerated during this time.
- Prepare crusting buttercream: Using a mixer, beat shortening and butter on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, milk, vanilla, and salt. Beat low for 30 seconds, then high for 3 minutes until very thick. Adjust consistency with milk or salt to preference. Make up to one day ahead and refrigerate; bring to room temp before use.
- Decorate: Use prepared buttercream, leftover royal icing, and assorted candies to decorate the gingerbread house. Use a single small open star piping tip (#32 Ateco) for piping details to create charming designs.
- Enjoy: While the gingerbread house is primarily decorative, it can be eaten. For best flavor, consume within a few days.
Notes
- Use parchment paper when rolling dough to prevent sticking, as the dough is sticky and flouring the work surface is less effective.
- Allow cooling on a flat surface to avoid edges curling up.
- Royal icing acts as glue to firmly hold pieces together and dries hard, resembling snow.
- Decorate with your choice of candies; the recipe blog suggests favorites for best effect.
- Baked gingerbread pieces can be prepared up to one week ahead or frozen for up to three months prior to assembly.
- Buttercream can be made ahead and refrigerated; bring to room temperature before decorating.
- House structure must set completely for at least 4-6 hours or overnight to ensure sturdiness before decorating.
- Use household items like snack bag clips, cans, or cups to prop pieces during drying phases to maintain shape and support.
