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Classic Gingerbread House

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  • Prep 2 hr 45 min
  • Total 10 hr 0 min
  • Servings 60
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By Betty Crocker Kitchens
Updated Oct 3, 2022
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Ingredients

Gingerbread House

  • 10 1/2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 3/4 teaspoon salt
  • 1/2 cup shortening
  • 1 1/2 cups packed brown sugar
  • 2 cups mild molasses
  • 1 1/8 cups cold water
  • 2 clear hard fruit candies (red, yellow, blue or green)

Royal Icing

  • 4 1/2 cups powdered sugar
  • 1/3 cup warm water (105°F to 115°F)
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar

Decorations, as desired

  • Green gumdrops, snaps pretzels, candy-coated chocolate balls, assorted holiday sprinkles
Make With
Gold Medal Flour

Steps

  • 1
    In large bowl, mix flour, baking soda, ginger, allspice, cinnamon, cloves and salt. In bowl of a 5-quart (or larger) electric stand mixer fitted with paddle attachment, beat shortening and brown sugar on medium speed, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in molasses and 1 1/8 cups cold water until mixed well. On low speed, beat in one-fourth of the flour mixture until mixed well, repeating in one-fourth amounts of flour mixture, beating well after each addition, until mixture forms into a ball. Scrape side of bowl occasionally. Divide dough into 4 equal portions; shape into round disks, and wrap in plastic wrap. Refrigerate at least 2 hours or up to overnight.
  • 2
    Heat oven to 375°F. On lightly floured 16x12-inch piece of cooking parchment paper, roll one dough disk 1/4-inch thick, into 12x9-inch rectangle. Place two side wall pattern pieces on dough, at least 1/2-inch apart. (See link below for template.) Cut around pattern pieces with pizza cutter or sharp knife. Remove pattern pieces; remove dough scraps, and reserve for rerolling. Transfer dough cutouts and parchment to large cookie sheet.
  • 3
    Bake cutouts 10 to 13 minutes or until firm in center; remove from oven. With cutouts on pan, carefully replace pattern pieces on top of baked dough cutouts, and trim around edges; discard any trimmings, and remove pattern pieces. (Pan and dough will be hot.) Return cutouts to oven 4 to 6 minutes longer or until dry and lightly browned. Transfer parchment with cutouts to rack to cool completely.
  • 4
    Allow cookie sheet to cool completely before moving onto next pieces, or use another large cookie sheet if you have more than one. Working one piece at a time, repeat process of rolling, cutting and baking front wall, back wall and roof pattern pieces on cooking parchment paper until all six pieces are done.
  • 5
    To make door and stained-glass window, with front wall still on parchment paper, replace front wall pattern piece (with door and window cutout). Carefully cut small door opening from front wall, and remove cutout; set aside for later. Using a 1 1/2-inch circle cutter, cut small opening for window near top of front wall; remove cutout and any crumbs, and discard.
  • 6
    In small resealable food-storage plastic bag, place two clear hard fruit candies, and seal. Using flat side of meat mallet, gently pound to crush candies. Spoon crushed candies into opening, making sure candies touch edges of baked dough. (Do not mound candy in opening.) Carefully transfer parchment to large cookie sheet; return to oven 4 to 6 minutes or until melted. Remove from oven; cool 5 minutes on cookie sheet. Transfer parchment and baked piece to cooling rack to cool completely. Carefully remove parchment from gingerbread house pieces.
  • 7
    On lightly floured 16x12-inch piece of cooking parchment paper, roll remaining dough 1/8-inch thick. With lightly floured 1-inch round cutter, cut at least 120 circles to make shingles from dough, and transfer to large parchment-lined cookie sheet, spacing slightly apart. If necessary, reroll scraps, and continue with cutouts. Bake 8 to 10 minutes or until firm in center; transfer parchment with cutouts to cooling rack to cool completely.
  • 8
    In large bowl, beat Royal Icing ingredients with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff.
  • 9
    Spoon 1 cup of the icing into small decorating bag fitted with small round tip, or cut small corner off end of bag; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • 10
    Using photo as a guide, decorate side walls, front and back walls of house with icing and assorted decorations to make windows and wreath. Add shingles to roof pieces, attaching the round cutouts with a small amount of icing and overlapping them slightly, using photo as a guide. Let decorated gingerbread pieces stand at least 30 minutes until icing is set, before assembling the house.
  • 11
    Uncover remaining icing, and add additional icing to piping bag as needed for assembly. Cut larger tip from end of decorating bag.
  • 12
    Working with front wall piece and one side wall piece, pipe thick line of icing on one end of the side wall seam and on one of the inner edges of front wall; place pieces together, attaching the icing. Add more icing to support the seam, if necessary. Prop up walls with cans or bottles; allow to set 30 minutes. Repeat for remaining back wall and side wall pieces, attaching all sides of house; allow to set 30 minutes.
  • 13
    Carefully attach one side of the roof to the top of one side of the house using thick line of icing on top edge of side wall, top edges of front and back walls and the inside outer edges of the roof piece. Roof piece will hang slightly over the edges. Hold in place 1 to 2 minutes until icing starts to set. Use one to two jars or bottles for support underneath; allow to set 30 minutes. Repeat with remaining roof piece. Attach front door, leaving slightly propped open; allow to set 30 minutes.
  • 14
    Using photo as a guide, decorate outside with any remaining final touches. Lightly dust shingles with powdered sugar, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    We tested this recipe with a 5-quart electric stand mixer. A combination of an electric hand mixer and mixing by hand may also be used. Since all mixers vary, you’ll want to be sure the mixer’s motor can handle it; the beating and mixing time may take a little longer. Depending on your style of stand mixer, you may also need to mix the last amounts of flour by hand if you notice that the motor seems to be working too hard.
  • tip 2
    When rolling out gingerbread dough, we recommend attaching one end of cooking parchment paper to end of countertop with tape. Tape remaining end to top of countertop. This will help reduce the amount of slipping during rolling. You can also place heavy objects on corners of parchment paper.
  • tip 3
    If desired, add gel food color to icing to create different looks for decorating.
  • tip 4
    Royal Icing dries quickly when exposed to air. Be sure to keep icing bowl covered with plastic wrap while you’re decorating. If piping tip or tip of squeeze bottle gets clogged, use a toothpick to loosen, and squeeze to remove clump.
  • tip 5
    Using something sturdy during your assembly will help ensure a successful gingerbread house. We recommend using glass bottles, cans or other heavy containers as temporary support until your icing is set. You can also use a couple of empty jars or bottles as support for the roof, leaving them inside when adding the roof pieces. The jars we used were about 6 inches tall.
  • tip 6
    Get your family in on the decorating fun. Creativity is welcome when you’re adding your own unique touches on the gingerbread house.
  • tip 7
    Bake house pieces one at a time in the center of the oven. Parchment is used for easier rolling and transfer of pieces to cookie sheet for baking.
  • tip 8
    We like to decorate the house pieces before assembly for ease and the best results.

Nutrition

180 Calories, 2g Total Fat, 2g Protein, 38g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving (without decorations)
Calories
180
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
190mg
5%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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