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Sturdy Gingerbread House Recipe for Construction

A stack of dark brown gingerbread pieces topped with white icing, next to a small gingerbread house structure.
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This recipe creates strong, non-spreading gingerbread pieces perfect for building a durable holiday centerpiece. We pair it with a reliable royal icing for construction.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl. Set aside.
  2. In a separate bowl, cream the softened butter and sugar until light and fluffy. This takes about 3 minutes with a mixer.
  3. Beat in the egg, molasses, and vanilla extract until combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be stiff.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours. This chilling step is key for a no-spreading recipe.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Cut out your template pieces (walls, roof, etc.). For building grade gingerbread, do not roll thinner.
  8. Carefully transfer the cut pieces to the prepared baking sheets.
  9. Bake for 12 to 15 minutes. Baking time depends on the thickness of your pieces. The edges should look firm and dry.
  10. Let the pieces cool on the baking sheet for 5 minutes before carefully moving them to a wire rack to cool completely. They must be fully cool and hard before assembly.
  11. Prepare your royal icing (recipe below). Use the icing to ‘glue’ the walls together first. Hold pieces in place until the icing sets slightly. Let the structure dry completely, usually several hours or overnight, before adding the roof or decorating.

Notes

  • For the strongest construction, use a template and cut pieces before baking. If pieces warp slightly during baking, use a sharp grater or serrated knife to carefully trim the edges flat once they are cool.
  • Use this royal icing recipe for construction: Beat 3 large egg whites until foamy. Gradually add 4 cups of sifted powdered sugar and 1 teaspoon of cream of tartar. Beat on high speed until stiff, glossy peaks form (about 7-10 minutes). This icing dries rock hard.
  • If you want softer gingerbread for eating, reduce the baking time by 2-3 minutes. For building, bake until the pieces feel completely firm.

Nutrition

Find it online: https://kitchenslang.com/gingerbread-house/