Gingerbread House Recipe

Gingerbread Dessert 1

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Gingerbread mini houses that will sit on the side of coffee mug or inserted on top of a creamy dessert. Recipe also makes a great 7″ x 6″ tall house for decorating with candies and royal icing.  Takes a few hours to create but will be worth the fun and effort.



Wet Ingredients:

6 tablespoons butter, softened

3/4 cup packed dark brown sugar

1 egg, room temperature

1/2 cup un-sulfured molasses -tested Grandmas®

1 tablespoon water

Dry Ingredients:

3 cups all purpose flour

1/4 teaspoon baking soda

2 teaspoons ground cinnamon, ground ginger

1/2 teaspoon ground all spice

1/4 teaspoon salt

Royal Icing *

1 pound or 31/2 cups sifted confectioners sugar

5 tablespoons meringue powder

1/2 cup water

Food Coloring Gel- optional


  1. Cream together butter, brown sugar until smooth.  Add egg, molasses and water, beat to combine.
  2. In separate bowl, whisk together flour, baking soda, spices and salt, add to creamed mixture.  Dough will be very thick.
  3. Divide dough in half, and flatten into a square or rectangular disc. Wrap in plastic wrap and chill 2 hours up to 3 days.

Cut into Shapes

Roll dough between two sheets of parchment paper, use pizza cutter or metal sharp cookie cutters to cut shapes. Re-roll dough and continue to cut out shapes of house.

Bake on parchment lined baking sheets at 350 degrees for 10 minutes for mini shapes.  If making larger house pieces bake up to 15-20 minutes.  Watching carefully not to burn. Allow cookies to cool before assembling house. Cookies can be baked ahead a day ahead.

Make Royal Icing with Meringue Powder*-Makes 2 cups

In medium bowl with paddle attachment, combine all ingredients. Mix on low speed until smooth and creamy.  About 7-10 minutes.  If icing is too thick add more water, if icing is too thin add more confectioners sugar.  Divide icing  into bowls if you plan to color for piping.  use food gel paste for coloring.

Constructing House

  1. Determine platform or base for your house. You will not need a base for the mini houses for the base will be the white chocolate mousse.
  2. For mini houses in the mousse dessert, assemble house with piped royal icing on a piece of parchment or wax paper sitting on a baking sheet.  Attach front house piece- pipe front side edges with icing, attach sides hold to set.. attach back piece to the sides of house. Last, add the long rectangular pieces for the roof line. Decorate with small dots, swirls and tiny candies.  Set aside until all houses are made for your dessert.  Insert tiny house on top of mousse right before serving.

Constructing Larger Houses

  • Determine your house base, whether cake stand.
  • Pipe royal icing or buttercream on stand, assemble front and one side of house with royal icing. ( use a squeeze bottle with small opening or tip # 4. )
  • Stick to the base of cake stand or your platform.  Add roof and chimney with royal icing.  Allow to sit 3-6 hours before decorating.
  • Cover and store royal icing at room temperature. Whip icing when ready for decorative piping.
  • Decorate with decorative candies. Tip:  Some brands of candy canes will bleed red on your house so you may want to use Spangler Brand.

You can eat the larger house if you would like, but it will taste old after a day.  The mini houses are delightful to eat with the Peppermint Cheesecake Mousse.


Recipe inspired by Sally’s Baking Addition, Fancy flours, and family recipe.

Royal icing without meringue powder, use this recipe:  3 egg whites, 5 cups confectioners powder, 1/2 teaspoon cream of tarter. Beat egg whites sugar, tarter for 3-4 minutes or until mixture is thick enough to hold a peak.  Add 1/4 cup more confectioners sugar if it isn’t peaking. You want stiff peaks for piping.  This dries quickly, so keep icing covered with damp cloth while constructing house.  Makes 2 cups

Assorted candies, gumdrops, hard candies, sprinkles, mini gum balls/gumballs, white chocolate covered tree pretzels, holiday M & M’s, candy snowflakes, your choice