Skip the store-bought kits and make a homemade Gingerbread House for the holiday season. It’s so much fun and these easy step by step instructions make it really easy too.
You won’t need those gingerbread house kits with this fun and easy Gingerbread House DIY. From the gingerbread walls to the candy cane doors, the instructions are super easy. Get the entire family involved and make it an annual tradition!
For more festive flavor, try making Gingerbread Cookies and Gingerbread Cake.
Table of contents
Why We Love This
There is something so special about making a homemade gingerbread house. From the actual house to the decorations and more, it all comes together for so much fun.
You will have a blast creating this masterpiece for Christmas. It’s one of our favorite holiday traditions.
Ingredients
Gingerbread
- All-purpose flour. Make sure to use all purpose and not self-rising flour. Also, spoon the flour into the measuring cup instead of scooping it. This will prevent too much flour from being packed into the cup.
- Spices. Ground ginger, ground cinnamon and ground allspice blend together for the perfect flavor you would expect in a Gingerbread house.
- Unsalted butter. This will blend together easier if softened at room temperature.
- Brown Sugar. You can use light or dark brown sugar. Also, try Homemade Brown Sugar Recipe.
- Vanilla Extract. Use pure vanilla extract.
- Molasses. Use unsulphured or dark molasses.
Royal Icing
- Powdered sugar. Sift the powdered sugar so the icing is smooth.
- Eggs. Just the egg whites.
Buttercream Frosting For Decorating
- Powdered Sugar. Sift to remove lumps.
- Clear Vanilla Extract. It’s important to use clear vanilla so it does not alter the color of the extract.
- Milk. Feel free to use any type of milk you prefer.
- Various Candies. This is for decorating. I like gum drops, candy canes, sprinkles, M&M’s, peppermints and more. Shredded coconut is also fun for snow.
Get the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. First, go ahead and preheat the oven to 375 degrees. Then line 2 baking sheets with parchment paper.
- Step 2. Next, use a large bowl and whisk together the flour, ginger, cinnamon, allspice and salt.
Step 3. Get out a large mixing bowl or you can use your stand mixer bowl. Then beat together the butter and brown sugar with the paddle attachment. It should be smooth and creamy.
Step 4. Next, add the eggs, vanilla extract, molasses and water until combined on high speed. Then reduce speed to low and gradually add the dry ingredients into the wet ingredients. Don’t overmix the batter.
Step 5. Separate the dough into 4 even discs on a floured work surface. Use a rolling pin to roll between 2 pieces of floured parchment paper until it’s ¼ inch thick.
Step 6. Now it’s time to cut into shapes. I like to use a pizza cutter, but you can also use a sharp knife to cut out shapes. Make sure to cut 2 of each shape to make the house (2 for the front and back walls, 2 for the side walls and 2 for the roof pieces of the house.
Step 7. Place the shapes on the cookie sheets. Additionally, it’s easiest to do this using a spatula.
Step 8. Finally, bake the gingerbread for 13-15 minutes or until the edges of the gingerbread are just slightly browned. Don’t worry if the gingerbread is still slightly soft. However, it will firm as it cools on the pan. The gingerbread needs to cool completely overnight at room temperature before assembling.
Step 9. Make the icing. Add all of the icing ingredients in the bowl of a stand mixer with a whisk attachment. Additonally, combine together on medium speed until stiff peaks form.
Step 10. Afterward, place the icing in a piping bag fitted with a round tip. Start assembling the gingerbread house on a platter.
Step 11. Pipe icing on the edges of the house pieces and hold them together for a few minutes so they dry completely. I also recommend using the icing to “glue” the gingerbread pieces to the cake platter as well. Afterward, the icing “glue” needs to be completely dry before decorating the house.
Step 12. It’s time to make the frosting to decorate the house with. Cream the butter on high speed until light and fluffy. Also, gradually add the powdered sugar on low speed. Once combined, stir in the vanilla and milk. Beat together until it’s a fluffy consistency. Finally, place the frosting into a piping bag fitted with a star tip. If you aren’t using right away, cover the bowl with plastic wrap.
Step 13. Now, it’s time to decorate the house with the buttercream frosting and the candies.
Step 14. Get creative and decorate however you want. Finally, make sure to cover the sides of the house and back pieces with lots of candy.
Pro Tips
- Secure the Gingerbread House. Use icing to secure the house to your serving platter. This will make it sturdier and easier to decorate.
- Roll the dough easily. The parchment paper is needed when rolling the gingerbread dough. It will stick even when you use flour.
- Allow to cool. Let the gingerbread cool overnight. This is very important, so the pieces do not break when the gingerbread house is assembled.
- Dye the buttercream. You can dye the buttercream frosting for a variety of colors if you prefer.
- Candy. Feel free to choose candies based on your preferences. We love using peppermint candies, mini candy canes, a jar of sprinkles and M&Ms. Just make sure to use lightweight candy that will stay on the house with the buttercream frosting.
More Festive Christmas Recipes
All Recipes Dessert
12 Days of Christmas Cookies
Cute Christmas Desserts
Christmas Brownies
Cute Christmas Desserts
Ice Cream Cone Christmas Trees
I can’t wait for you to try this gingerbread recipe. It’s so much fun for everyone. Go ahead and make it but don’t forget to leave a comment and star rating.
Gingerbread House
Ingredients
For the Gingerbread:
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter softened
- 1/2 cup packed light or dark brown sugar
- 1 large egg at room temperature
- 2 teaspoons Vanilla Extract
- 1/2 cup unsulphured or dark molasses
- 1 Tablespoon water
For the Royal Icing:
- 1 pound powdered sugar
- 3 egg whites
- 1/2 teaspoon cream of tartar
For the Buttercream Frosting:
- 1/2 cup Unsalted Butter softened
- 2 cups Powdered Sugar
- 1 teaspoon Clear Vanilla Extract
- 2 Tablespoons Milk
- Various Candies for decorating
Instructions
For the Gingerbread:
- Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, ginger, cinnamon, allspice and salt. Set aside.
- In a large mixing bowl or a bowl fitted for a stand up mixer, beat together the butter and brown sugar with the paddle attachment until smooth and creamy (3-4 minutes).
- Mix in the eggs, vanilla extract, molasses and water until combined on high speed.
- Reduce the mixer speed to low and gradually add the dry ingredients into the wet ingredients until just combined. Be careful to not over mix. The batter will be thick.
- Place the dough on a floured work surface and divide it into 4 even discs.
- Use a rolling pin to roll out each disk in between 2 pieces of floured parchment paper until it’s approximately ¼ inch thick.
- Use a pizza cutter or sharp knife to cut out shapes from the gingerbread to form into your gingerbread house. You will need 2 of each shape to make the house (2 for the front and back, 2 for the sides and 2 for the roof of the house ).
- Use a spatula to transfer the pieces of gingerbread to the prepared baking sheets.
- Bake for 13-15 minutes until the edges of the gingerbread are just slightly browned. The gingerbread will still be slightly soft and will firm up as they cool.
- Let the gingerbread cool completely overnight at room temperature before assembling into the house.
For the Icing:
- Place the icing ingredients in the bowl of a stand up mixer fitted with a whisk attachment.
- Mix the ingredients together on medium speed until stiff peaks form in the mixture.
- Transfer the icing to a piping bag fitted with a round tip.
- Assemble the gingerbread house on a cake platter or serving platter. Line the edges of the house pieces with the icing and hold them together for a few minutes to allow them to dry completely. It’s also helpful to use the icing to “glue” the gingerbread pieces to the cake platter as well.
- Make sure that the icing “glue” is completely dried before decorating the house.
For the Buttercream Frosting:
- Cream the butter on high speed with a hand held mixer or stand up mixer until light and fluffy (approximately 3-4 minutes).
- Gradually add in the powdered sugar until mixed and combined.
- Stir in vanilla and milk. Beat together until thoroughly mixed and fluffy on a medium-high setting.
- Place the frosting into a piping bag fitted with a star tip.
- Decorate the house with the buttercream frosting and the candies.
So much fun making this homemade Gingerbread House!
Sounds good! Only difference is I use just plain melted sugar to assemble the house. Cools almost immediately and much stronger than icing!