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A charming Gingerbread House decorated with white icing, star-shaped cookies, candy canes, and artificial trees sits on a snowy surface.

Gingerbread House

Mandy Applegate
Gingerbread Houses made with fresh grated ginger and maple syrup taste brighter and less bitter than traditional molasses recipes. The dough is sturdy enough to support walls and roofs without collapsing, while lemon zest adds freshness that balances the warm spices. I make them every December for Christmas parties because they're fun to build and taste incredible as dessert. Store assembled houses at room temperature for up to 2 weeks, or freeze undecorated pieces for up to 3 months.
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Prep Time 3 hours
Cook Time 30 minutes
Chill Time 2 hours
Total Time 5 hours 30 minutes
Course Cookies, Dessert
Cuisine American, German
Servings 1
Calories 7474 kcal

Equipment

Ingredients
 
 

  • 1 cup unsalted butter room temperature
  • 1 cup packed light brown sugar
  • 1 cup pure maple syrup
  • 1 large egg
  • 2 tablespoons fresh ginger grated
  • 2 teaspoons lemon zest
  • 4 ⅔ cups all-purpose flour
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Royal Icing:

  • 4 egg whites
  • 4 cups icing sugar sifted
  • 2 teaspoons lemon juice

Instructions
 

  • In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter, brown sugar, and maple syrup together until light and fluffy. Add the egg, grated ginger, and lemon zest. Mix until well combined.
    1 cup unsalted butter, 1 cup packed light brown sugar, 1 cup pure maple syrup, 1 large egg, 2 tablespoons fresh ginger, 2 teaspoons lemon zest
  • In a separate bowl, sift together the flour, ground allspice, ground cinnamon, baking soda, and salt.
    4 ⅔ cups all-purpose flour, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt
  • Gradually add the dry ingredients to the butter mixture in three parts, mixing on low speed until a smooth dough forms. The dough will be soft. Divide the dough into two portions. Wrap each in plastic wrap, flatten into discs, and chill for about 2 hours, or until firm.
  • Preheat the oven to 350F (180C).
  • Remove one disc of dough from the refrigerator and roll it out between two sheets of parchment paper to about one-fourth inch thick. Thicker pieces will make the house sturdier.
  • Lightly flour the underside of your gingerbread house cookie cutters, then cut out the house shapes—two of each piece. Use any leftover dough to make fun shapes with smaller cookie cutters.
  • Carefully transfer the cut pieces to baking sheets lined with parchment paper, spacing them about three inches apart. If any shapes get distorted, gently reshape the edges.
  • Bake the larger house pieces for 18 to 20 minutes, or until the edges are lightly browned. Bake smaller pieces, like chimneys, for 12 to 13 minutes. Let all pieces cool completely on the baking sheets before assembling.
  • In a clean mixing bowl, beat the egg whites on high speed until thick, white, and fluffy—about 5 minutes. Add the sifted icing sugar and lemon juice. Mix on low speed until smooth and combined.
    4 egg whites, 4 cups icing sugar, 2 teaspoons lemon juice
  • Keep the icing covered to prevent it from drying out. Store it in a piping bag or sealed container at room temperature (do not refrigerate).
  • Assemble the house by applying royal icing along the edges of each piece to “glue” them together. Start with the front, sides, and back, then finish with the roof. If any edges do not align perfectly, trim them carefully with a sharp knife.
  • Once the structure is set, decorate your gingerbread house with powdered sugar, colorful sprinkles, candies, or any decorations you like.

Notes

I’ve listed my best tips below to make the whole process run smoothly from start to finish.
  • This recipe uses maple syrup, not molasses: Unlike traditional gingerbread cookies made with molasses, it uses pure maple syrup for a lighter, less bitter flavor, with hints of caramel that pair beautifully with fresh ginger.
  • Chill before rolling: Chilling the dough is non-negotiable. It helps prevent spreading and ensures clean, sharp edges.
  • Use a ruler for consistency: Check the thickness of your rolled dough with a ruler to ensure it's a full one-fourth inch thick, which creates sturdy walls that won't crack during assembly.
  • Flour the cutters: Lightly flouring your cutters helps the shapes come out clean, especially for detailed house pieces.
  • Pipe a thick line of icing: Apply a thick line of royal icing along all edges where pieces will connect, creating a stronger bond than thin piping and helping support the weight of the roof.
  • Storage instructions: Store assembled houses at room temperature for up to 2 weeks, or freeze undecorated baked pieces in airtight containers for up to 3 months.

Nutrition

Calories: 7474kcalCarbohydrates: 1365gProtein: 82gFat: 195gSaturated Fat: 119gPolyunsaturated Fat: 10gMonounsaturated Fat: 50gTrans Fat: 7gCholesterol: 652mgSodium: 3822mgPotassium: 2066mgFiber: 18gSugar: 879gVitamin A: 5930IUVitamin C: 11mgCalcium: 756mgIron: 31mg
Keyword Gingerbread House
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