When I build a holiday gingerbread house, I’m always a tiny bit sad to have only one to decorate. I also dislike waiting for the frosting-glue to dry. Soooo impatient!
I’m solving problems all over the place: Just make the front!
These cute houses are perfect for little hands to decorate, or big-person creativity! How cute would these look lined up on a mantle?
Create your own shape or use the template below. (Print it out so it’s about 4-by-5-inches)
Gingerbread House Façades
- 3 cups all-purpose flour plus more for work surface
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp ground cloves
- ¼ tsp ground pepper
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup unsulfured molasses
- 1 Gingerbread House Façade template see below
- 1 cup Royal Icing recipe graphic below
- 4 to 5 oz assorted candy
- In a bowl, whisk together flour, ginger, cinnamon, salt, baking soda, baking powder, cloves and pepper; set aside.
- In a large bowl, beat together butter and sugar until light, about 2 min. Beat in egg and molasses until combined. Add flour mixture; beat until a dough forms. Halve dough, wrap in plastic wrap, flatten into disks and chill until firm, about 45 min.
- Heat oven to 350ºF and place rack in center. Line two baking sheets with parchment. On a floured work surface, using a floured rolling pin, roll out dough to 1/8-inch thickness. Using template and a small knife, cut out houses and transfer to prepared sheets. Bake until set, 7 to 9 min. Transfer sheets to wire racks and let cool 2 min. Transfer cookies to racks and let cool completely.
- Transfer 1 cup icing to a decorating bag fitted with a small plain tip (tip #3). Secure end of bag with a rubber band, squeezing out air. Decorate façades with icing and candy.
- 1 lb confectioners' sugar 1 lb box
- 4 tbsp meringue powder or powdered egg white
- In a bowl combine sugar and meringue powder and ¼ cup water. Beat on low speed (adding more water as needed), scraping down sides of bowl, to stiff peaks, about 5 min. (If not using immediately, store in an airtight container up to 3 days). Stir before using.
Recipe and Food Styling Tara Bench
Photography Ellie Miller
Prop Styling Renata Chaplynsky
- Brussels Sprouts With Apricots & Pistachios
- Roast Ham with Spiced Honey Glaze
- Holiday Ham Recipe with Pomegranate Brown Sugar Glaze
- Biscuit Breakfast Sandwich with Ham and Chutney
- Christmas Dinner Party Ideas - One Holiday Grocery List
- The Best Holiday Appetizer - Christmas Tree Lettuce Wraps
Recipe by Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!