Recipe

Gourmet Gingerbread House

A crisp-edged, deeply spiced gingerbread dough that bakes sturdy for building, plus a no-fail royal icing “cement” that holds like a champ.

By Matt Campbell

•

4.9

A fully assembled gingerbread house with crisp brown panels, piped white royal icing details, and warm holiday lights in the background

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Gingerbread houses are supposed to be fun. But somehow, they turn into a sticky architectural crisis where the roof slides off and everyone pretends it’s “rustic.” Not today.

This is my gourmet gingerbread house recipe built for one thing: crisp, crunchy panels that actually stand up. The dough is aggressively spiced, baked low-and-steady for a snappy finish, and rolled evenly so every wall fits like it meant to be there. Pair it with royal icing that dries hard and you have the rare holiday project that feels chaotic in the good way, not the emergency way.

Unbaked gingerbread house panels cut into rectangles and triangles on parchment-lined baking sheets

Why It Works

Crispy, sturdy structure: This dough is formulated for building, with a lower moisture profile and a longer bake for a snappy bite.
Clean edges and fewer bubbles: Rolling guides and docking keep panels flatter so your walls meet without gaps.
Bold, bakery-style spice: Ginger, cinnamon, cloves, and a touch of black pepper keep it warm, not bland.
Royal icing that sets hard: The “cement” dries strong enough to hold heavy candy and roof panels without sagging.

Pairs Well With

Storage Tips

Baked gingerbread panels

Room temp: Store fully cooled panels in an airtight container with parchment between layers for up to 2 weeks in a dry kitchen. In humid climates, expect less crisp time.
Humidity hack: Toss in a small packet of food-safe desiccant if you have one, or store in the driest spot in your kitchen. Avoid the fridge, it’s a moisture magnet.
Re-crisp option: If panels soften, bake in a 250°F oven for 10 to 15 minutes, then cool completely before assembling.

Assembled house

Display: Keep at cool room temperature, away from direct sunlight and steamy appliances.
Longevity: The house will stay crisp longer if you skip fresh fruit, soft cookies, or anything moist as decor.

Royal icing

In a bowl: Press plastic wrap directly on the surface and store at room temp for the day, or refrigerate up to 3 days. Bring to room temp and rewhip briefly. If condensation thins it, beat in a little extra powdered sugar.
In piping bags: Seal the tip with a clip or wrap tightly, then refrigerate up to 3 days. Bring to room temp before piping.

Common Questions

How do I keep gingerbread panels from warping?

Roll evenly (use guides), dock the dough with a fork, and bake until the panels are firm and dry to the touch with edges a shade darker than the center. If a panel comes out slightly curved, gently press it flat with a cutting board right when it comes out of the oven, then let it cool flat.

Pan note: Dark sheet pans brown faster. If you use one, start checking 2 minutes earlier.

Do I really need a template?

If you want a house that stands without drama, yes. Print a simple template or draw one on cardboard. Consistent panel sizes are the difference between “cute cottage” and “collapse at minute seven.”

Can I eat this gingerbread, or is it just for building?

You can absolutely eat it. It’s crunchy and boldly spiced, more like a ginger snap than a soft cookie. If you want it softer, bake the panels 2 to 4 minutes less, but they’ll be less sturdy.

Quick warning: Fully baked panels get very hard. If kids are snacking, break pieces small.

My royal icing is too runny. What now?

Add more powdered sugar, 1 to 2 tablespoons at a time, until it holds a stiff peak. Also make sure there’s no grease in your bowl or on your whisk. Even a little fat can loosen it.

Do I need raw egg whites for royal icing?

Nope. This recipe uses meringue powder for stability and food safety. It also makes the icing more predictable, which is exactly what you want when you’re using it as glue.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer or hand mixer
Large mixing bowl
Rolling pin
Rolling pin guides (or two equal-height dowels)
Parchment paper
2 to 3 sheet pans (you may need to bake in batches)
Sharp paring knife or pizza wheel
Ruler (for clean, square cuts)
Fork (for docking)
Cooling racks
Piping bags and small round tips (or a zip-top bag with a tiny snip)
Optional: printed template and cardboard for tracing
Optional: cans or sturdy glasses to brace walls while the icing sets

The first gingerbread house I ever tried to build looked confident for about three minutes. Then the roof started doing a slow-motion slide, like it was trying to escape the whole situation. I learned two things that day: royal icing is not frosting, it’s construction material, and gingerbread for building needs to bake longer than your instincts want.

Now I make the panels like I’m prepping for a tiny, delicious engineering exam. Crisp edges. Flat walls. Strong seams. And once it’s standing, we get to the best part, the decorating chaos where everyone suddenly has strong opinions about gumdrops.

Gourmet Gingerbread House

(4.9 Reviews)

Prep Time 45 mins

Cook Time 18 mins

Total Time 4 hrs

Servings 1 medium house (8 to 10 inch wide) plus extra cookies

Ingredients

Gingerbread Panels

5 cups all-purpose flour (about 600 to 650 g, depending on how you measure), plus more for dusting
1 1/2 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper (optional but amazing)
1 tsp fine salt
3/4 cup (170 g) unsalted butter, cut into pieces
3/4 cup (150 g) packed light brown sugar
1 cup (320 g) molasses (not blackstrap)
1 large egg
1 tsp vanilla extract

Royal Icing Cement

4 cups (480 g) powdered sugar, sifted
3 tbsp meringue powder
1/2 tsp vanilla extract (or peppermint for a wintery vibe)
6 to 8 tbsp warm water, as needed

If you love heavy detailing: Consider making 1 1/2 times the icing, or double it if you’re going full candy maximalist.

Optional Decor

Assorted candies (peppermints, gumdrops, chocolate rocks)
Mini pretzels (great for fences)
Shredded coconut (looks like snow)
Extra powdered sugar for “snow dusting”

Instructions

Make the Dough

Mix dry ingredients. In a large bowl, whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, black pepper (if using), and salt.
Cream butter and sugar. In a stand mixer (or with a hand mixer), beat butter and brown sugar on medium until smooth, 1 to 2 minutes.
Add molasses and egg. Beat in molasses, then the egg, then vanilla. Scrape the bowl. The mixture will look glossy and slightly separated. That’s fine.
Bring it together. Add dry ingredients in 2 to 3 additions. Mix on low just until no dry flour remains. The dough should be very firm, like soft clay. If it feels sticky or slack, mix in extra flour 1 tablespoon at a time until it’s stiff.
Chill. Divide into 2 discs, wrap well, and chill at least 1 hour (or up to 2 days). Chilling helps the panels keep sharp edges.

Cut and Bake Panels

Heat oven. Preheat to 325°F. Line sheet pans with parchment.
Know your pieces. For a classic simple house, cut: 2 side walls, 1 front, 1 back, and 2 roof panels. Optional: a door, 2 window cutouts, or a chimney (4 small rectangles). If you’re drawing your own template, keep the roof panels identical and make sure the roof length matches the front and back width.
Template size (simple and sturdy). Want a no-brainer set of dimensions? Try: Front and back: 6 x 5 inches with a 2-inch roof peak (a simple pentagon). Sides: 6 x 5 inches rectangles. Roof: two 7 x 5 1/2 inches rectangles. This yields an 8 to 10 inch wide house once assembled, depending on trim and overhang.
Roll evenly. On a lightly floured surface, roll dough to a consistent 1/4-inch thickness. Use guides if you can. Even thickness is structural stability.
Trace and cut. Use a template to cut walls and roof pieces with a sharp knife or pizza wheel. Transfer to sheet pans, leaving space between pieces. If everything doesn’t fit, bake in batches and keep unbaked pieces chilled between rounds.
Dock. Prick each panel a few times with a fork. This reduces bubbling and warping.
Bake. Bake 14 to 18 minutes depending on size. You want panels that are firm and dry to the touch with edges a shade darker than the center. For maximum strength, err on the longer bake, but pull before the edges smell toasty-bitter. Dark pans brown faster, so check early.
Square while warm. As soon as the pan comes out, reposition your template and trim edges if needed. Panels are easiest to correct when warm.
Cool completely. Let panels cool on the pan 10 minutes, then move to racks. Do not assemble until fully cool.

Baked gingerbread house panels cooling on wire racks with crisp edges

Make Royal Icing

Whisk dry. In a clean mixer bowl, combine powdered sugar and meringue powder.
Add water gradually. Add vanilla and 6 tablespoons water. Beat on low to combine, then high for 4 to 5 minutes until stiff peaks form.
Adjust consistency. For building, you want thick icing that holds its shape. If it’s too thick to pipe, add water 1 teaspoon at a time.
Cover immediately. Royal icing crusts fast. Keep a damp towel over the bowl and seal piping bags when not using.

Assemble the House

Pick a base. Use a cardboard cake round or a flat cutting board wrapped in foil or parchment.
Do a dry fit. Stand up the walls without icing first. Make sure the pieces meet cleanly.
Glue the walls. Pipe a thick line of icing along the base where the first wall will sit. Set the wall in place. Pipe icing along the edge, attach the next wall, and continue until all four walls are up. Bracing tip: Use cans or sturdy glasses to support the walls while they set if anything wants to lean.
Reinforce seams. Pipe icing along the inside corners like caulk. Let the walls set 20 to 30 minutes before adding the roof.
Add the roof. Pipe icing along the top edges of the walls and along the roof seam. Attach roof panels and hold gently for a minute. Let set 30 minutes before heavy decorating.
Decorate. This is the fun part. Go full chaotic. Just remember that heavier candies need more icing and a little patience.

Pro Tips

Stiff dough equals sturdy walls. This is a building dough. If it feels too easy to squish, it’ll be too eager to spread.
Bake low-and-steady for a snappy finish. You’re aiming for dry, firm panels that cool crisp.
Keep it dry. Humidity is the enemy. If it’s a rainy day, consider baking panels the day before and letting them sit out (protected) for a few hours to dry further.
Let the house cure. Once assembled, let it sit uncovered overnight if you can. The icing hardens and the whole structure gets sturdier.

Nutrition information is estimated.

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