s the holidays roll around, the air feels a little crisper, lights twinkle on every corner, and the scent of cinnamon, nutmeg, and freshly baked cookies fills the kitchen. For me, this time of year isn’t just about the presents or the parties—it’s about gingerbread houses.
Every holiday season, I gather my supplies: walls of spiced gingerbread, royal icing as sturdy as mortar, and a kaleidoscope of candies. The process of building these sugary homes takes me back to being a kid again, when the world felt magical and anything seemed possible.
There’s something uniquely special about creating a gingerbread house. As I carefully construct the walls and roofs, spreading icing snow on the rooftops, I feel my imagination spring to life. Suddenly, I’m not just building a gingerbread house—I’m imagining what it would be like to live in one.
Would the walls taste as sweet as they smell? Would the peppermint windows cast a red glow inside? How long could I resist nibbling on the gumdrop bushes or candy cane fence?
The holidays can be chaotic and stressful, but this simple tradition helps me slow down and reconnect with the joy of the season. Each gingerbread house tells a story—a candy-laden fairy tale where life feels warm, cozy, and delicious.
For me, the magic of gingerbread houses isn’t just about the end result; it’s about the journey. It’s about sticky fingers, the sound of Christmas music playing in the background, and the whimsical creativity that comes with decorating.
So, as you dive into this holiday season, I encourage you to try your hand at a gingerbread house. Let it transport you back to your childhood or, better yet, inspire a new tradition with your family. Build your candy-coated dream house, and let your imagination run wild.
After all, the holidays are about embracing the magic, and there’s nothing more magical than a home sweet home.
Gingerbread Dough ingredients
2 sticks unsalted butter
1¼ cups plus tablespoons dark brown sugar
6½ cups flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 eggs, at room temperature
1 cup molasses
Zest of 1 orange (optional, but recommended)
Royal icing ingredients
4½ cup powdered sugar
3½ teaspoon meringue powder
9-10 tbsp warm water
Gingerbread directions
In a mixer fitted with the paddle attachment, cream together butter and sugar for 5 minutes until fluffy. Scrape down sides.
Combine dry ingredients: the flour, ginger, cinnamon, baking soda, baking powder and salt — and set aside half.With a mixer running on low, add eggs one at a time. Mix in molasses, and scrape down.
Add your dry ingredients in two batches. Mix in orange zest. Combine, wrap in plastic, and let rest for 10 minutes.
Preheat oven to 350.
Roll out dough on lightly floured parchment paper to a rectangle about a quarter-inch thick. Place dough on a cookie sheet, and bake for 25 to 30 minutes.
Note: To prevent any cracking, leave the gingerbread in the pan until it's completely cool. Then the gingerbread can be stacked. Leave out at room temperature for two to three days to dry out.
Royal icing directions
In the large bowl of a stand mixer, combine the meringue powder and water, and beat until frothy. Add confectioners' (powdered) sugar gradually, and mix on low speed until the sugar is incorporated.
Turn speed up to high, and mix until the ingredients form stiff, glossy peaks, about 5 to 7 minutes. For immediate use, transfer icing to a pastry bag, and pipe as desired.
Assembling the gingerbread house
Once the gingerbread has dried out, you can begin to cut your gingerbread into pieces using a template found online.
Then decorate the cut pieces to your liking with royal icing.
To assemble the house, pipe a thick line of royal icing on the board you’re using. Place the front wall on the board and prop it up with a jar or mug. After about five minutes, the icing should be slightly hardened.
Next, pipe royal icing along the edge of the front wall and place inside short end of the side wall, making sure the front wall sits inside the side walls at the corner. This provides better stability once the roof is added.
If necessary, prop it up again with a jar or mug.
Pipe with more royal icing along the seams to seal and strengthen.
Let dry at least 30 minutes.
Repeat steps with the back wall and other side wall. Add more icing as needed in the seams of the inside of the house, as well as the outside.
Let dry overnight.
Once all four walls are dry, place one side of the roof with ample royal icing on the inside, and along the top side walls, gently place the roof slab. It must line up to the peak of the house, adjusting as needed.
If a roof starts to slide down, pipe more royal icing, and prop up with anything handy.
Leave to harden about 30 minutes, then repeat with the remaining roof slab.
Once the house is completely assembled, fill any gaps found with royal icing, let dry 30 minutes and decorate with more royal icing and candy.
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