Gingerbread House

There’s something truly special about gathering the family to build a gingerbread house—flour on the counter, little hands sneaking candy, and laughter filling the kitchen. This recipe is more than just a sweet treat; it’s a tradition that brings us together year after year. With simple, sturdy dough and homemade royal icing, this gingerbread house holds up beautifully for decorating and displaying (and nibbling, of course!). I believe the best memories are made from scratch, using what you have and working side by side. So tie on an apron, turn up the Christmas music, and let’s build something sweet together.

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Ginger Bread House

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Servings: 2 large houses

Ingredients Method

Ingredients

House Batter

3/4 cup softened butter
1 1/2 cup brown sugar
2 large eggs
4 tsp cinnamon
4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp cloves
1/2 tsp salt
1 cup dark molasses black strap
1 tbs water
6 cups all purpose flour

Frosting

3 large egg whites
1 pound powdered sugar
1/2 tsp cream of tarter
1/2 tsp extract of choice (optional)

Method

Cream together butter and sugar. Add eggs. Mix until light and fluffy.
Add the cinnamon, ground ginger, baking powder, cloves, salt, molasses, and water. Mix until incorporated.
Add the flour.
Flatten dough into a chunky sheet and wrap in plastic wrap and refrigerate for 3 or more hours (can be refrigerated for 1-2 weeks). Roll dough less than ¼ inch, cut shapes and bake at 350F for 15-30 minutes. For stronger houses err on the side of overbaking!

Make the frosting:

Mix all ingredients until smooth. Keep covered with plastic wrap down against the top of the frosting. This frosting dries quickly and becomes like concrete.