Make a delightful gingerbread house from scratch with this recipe which includes directions for how to build and decorate with royal icing for a fun family tradition.
Preparation Time
60 mins
Cooking Time
10 mins
Total Time
1 hr 10 mins
Calories
275 Calories
Recipe Instructions
Step 1
Cut 4 wall panels and 2 rectangular roof panels out of paper to use as templates for the gingerbread house.
Step 2
Bake in the preheated oven until cooked through and crisp, about 10 minutes. Remove from oven and let cool on baking sheet for 3 to 5 minutes. Transfer to wire racks. Let stand at room temperature, 8 hours to overnight.
Step 3
Leave the walls to harden together for at least 2 hours. Keep remaining icing in the bowl, cover with a wet towel, lay a plate on top, and refrigerate so it does not dry out.
Step 4
Gather all ingredients.
Step 5
To make the gingerbread: Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy. Stir in molasses and egg yolks.
Step 6
Combine flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl; mix into the butter mixture until a smooth dough forms.
Step 7
Shape dough into a ball. Wrap in plastic wrap and chill for at least 1 hour.
Step 8
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Turn chilled dough out onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others.
Step 9
Roll out the 4 smaller portions of dough 1/4-inch thick; use the templates to cut out 4 walls.
Step 10
Cut windows and a front door into the walls as desired.
Step 11
Roll out remaining dough portions; use the templates to cut out 2 roof panels. Roll out any remaining dough and cut into decorative shapes with Christmas-themed cookie cutters. Transfer all the dough to the prepared baking sheets.
Step 12
To make the icing: Lightly whisk 2 egg whites in a large bowl. Gradually beat in 3 ¾ cups of confectioner's sugar, adding more if necessary, until a smooth icing forms with firm peaks.
Step 13
Spread or pipe a line of icing the length of one of the side walls of the house onto a wooden cutting board. Press one of the side walls into icing so that it sticks firmly and stands upright, using cans or jars to help support the wall.
Step 14
Take an end wall and ice both of the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position.
Step 15
Spread or pipe a thick layer of icing on top of all the walls, and fix the roof panels in position; the roof should overlap the walls to make the eaves.
Step 16
Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Allow to set until firm, 8 hours to overnight.
Step 17
Lightly whisk remaining 4 egg whites together in a large bowl. Gradually beat in the remaining 10 cups confectioners' sugar until a smooth icing forms with firm peaks. Pipe snow onto the roof and decorate house with candies.
Step 18
Finish the gingerbread house with a thin layer of sifted confectioners' sugar.
