Making a gingerbread house from scratch has always felt like one of those festive traditions that makes the holidays magical. I like that this recipe gives me a sturdy cookie dough for the structure, a rich buttercream for decorating, and royal icing strong enough to hold the house together. It’s not just about building something pretty—it’s about creating memories, having fun, and maybe sneaking a piece of candy along the way.

Why You’ll Love This Recipe

I enjoy this recipe because the dough is firm enough to keep the house standing but still has that classic warm gingerbread flavor. I don’t need to worry about collapsing walls or sticky decorations, because the royal icing dries hard and looks like snow. I also like that the decorating options are endless—gumdrops, candy canes, sprinkles, or even a snowy buttercream roof. This is the kind of project where I can get creative, make mistakes, cover them up with frosting, and still end up with something charming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gingerbread house:

• 3 cups all-purpose flour

• 1/4 teaspoon baking soda

• 2 teaspoons ground ginger

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground allspice

• 1/4 teaspoon salt

• 6 tablespoons unsalted butter, softened

• 3/4 cup packed brown sugar

• 1 large egg

• 1/2 cup unsulphured or dark molasses

• 1 tablespoon water

For the royal icing “glue”:

• Royal icing, prepared

For decorating:

• Assorted candies (gumdrops, M&Ms, candy canes, sprinkles, marshmallows, etc.)

For the crusting buttercream:

• 1/2 cup shortening, softened

• 1/2 cup unsalted butter, softened

• 4 cups confectioners’ sugar

• 2 tablespoons milk

• 1/4 teaspoon vanilla extract

• 1/8 teaspoon salt

Directions

1. Print and cut out the gingerbread house template pieces.

2. Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together.

3. Beat butter and brown sugar until smooth, then add the egg, molasses, and water. Slowly mix in dry ingredients to form a thick dough.

4. Divide into two discs, wrap in plastic, and chill for at least 2 hours.

5. Roll out dough between parchment to 1/4 inch thick. Cut shapes using the template.

6. Bake at 350°F (177°C): house pieces for 18–20 minutes, chimney for 12–13 minutes. Cool completely on a flat surface.

7. Assemble the house base using royal icing as glue. Let set at least 1 hour before adding the roof.

8. Add the roof pieces with royal icing, then attach the chimney if desired. Allow the entire structure to dry for 4–6 hours or overnight.

9. Make the crusting buttercream by beating shortening and butter, then adding sugar, milk, vanilla, and salt until thick.

10. Decorate with buttercream, royal icing, and candies of choice.

Servings and timing

This recipe makes one medium gingerbread house (about 7 inches tall with chimney, 6 inches wide) plus a few extra cookies.

• Prep time: 1 day (includes chilling, baking, and setting time)

• Bake time: 18–20 minutes

• Total time: about 1 day (most of it inactive while the house sets)

• Servings: 1 house, or about 6–8 small cookies in addition

Variations

I sometimes swap molasses with treacle or golden syrup when I want a lighter flavor. For the buttercream, I can replace shortening with more butter if I prefer it less crusty and more creamy. If I want to avoid royal icing, I even use melted chocolate as glue, which sets quickly and adds flavor.

Storage/Reheating

Once built, I keep my gingerbread house at room temperature for up to 2 weeks. I cover it loosely with plastic wrap to keep dust away. If I want to eat it later, I try to break it apart within a few days, because the candy decorations may start to bleed into the icing. The baked pieces alone can be stored tightly wrapped for up to a week or frozen for 3 months before assembling.

FAQs

How far in advance can I make the gingerbread pieces?

I can bake the house parts up to a week ahead or freeze them for 3 months. I just thaw them at room temperature before assembling.

Can I eat the gingerbread house?

Yes, I can! The cookie pieces are sturdy but edible. I just try to enjoy them within a few days after decorating, because they can become stale.

What candies work best for decorating?

I like using gumdrops, candy canes, M&Ms, sprinkles, and marshmallows. Any candy that sticks easily with icing works.

Can I double this recipe to make more than one house?

Yes, I can double it without problems. If I’m using a stand mixer, I just make sure the bowl is large enough.

My royal icing is too runny. What should I do?

If the icing is thin, I beat it longer until it thickens, or add more powdered sugar a little at a time until it holds its shape.

Conclusion

I love how this gingerbread house recipe turns into both a holiday activity and a festive centerpiece. The sturdy dough makes the construction stress-free, while the icing and buttercream open the door to endless decorating ideas. Whether I build it with kids, friends, or just for myself, I end up with a little edible piece of holiday magic.