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Gingerbread House Recipe with Royal Icing and Buttercream Decoration Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven & prepare sheets: Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://emilysplate.com/gingerbread-house-recipe-with-royal-icing-and-buttercream-decoration-recipe/