Gingerbread House Façades

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

Tara Teaspoon

Have just as much fun decorating the fronts of these individual cookies as a whole house. Easier to eat for sure!

5 from 2 votes

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Prep Time 1 hr 15 mins

Cook Time 9 mins

Total Time 2 hrs 35 mins

Course Dessert

Cuisine American

Servings 8 to 10 house façades

Calories 526 kcal

Ingredients

  

1x2x3x

• 3 cups all-purpose flour plus more for work surface
• 2 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon ground cloves
• ¼ teaspoon 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

Instructions

 

• 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 ⅛-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.

Notes

A great idea for a mantle display!

Nutrition

Calories: 526kcalCarbohydrates: 91gProtein: 6gFat: 16gSaturated Fat: 10gCholesterol: 53mgSodium: 246mgPotassium: 404mgFiber: 2gSugar: 53gVitamin A: 416IUCalcium: 95mgIron: 4mg

Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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Royal Icing

This is my go-to royal icing recipe! It's a meringue-based decorating icing that dries shiny and hard for perfect cookies. I use meringue powder.

Course Baking, Dessert

Cuisine American

Keyword royal icing

Prep Time 20 minutes

Total Time 20 minutes

Servings 20 Makes about 2 ½ cups

Calories 91kcal

Author Tara Teaspoon

Ingredients

• 1 pound (about 4 cups) confectioners' sugar
• 4 tablespoons meringue powder (or powdered egg whites)
• ¼ cup water

Instructions

• In a bowl, combine confectioners' sugar and meringue powder and ¼ cup water.
• Beat on low speed until soft or stiff peaks form (depending on the consistency you want), about 5 min. Scrape down the sides of the bowl regularly.
• Add more water near the end to adjust the consistency for flooding versus piping.

Notes

Storage: If not using immediately, store in an airtight container for up to 3 days.

This type of icing dries out quickly (and if it dries out in your piping tip it's a mess to clean up), so cover your piping tips with plastic wrap or a damp paper towel even if you are setting them aside for just a few minutes.

Keep containers of royal icing covered tightly as well.

Nutrition

Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 11mg | Potassium: 9mg | Sugar: 22g | Calcium: 1mg | Iron: 1mg

Recipe and Food Styling Tara Bench
Photography Ellie Miller
Prop Styling Renata Chaplynsky

Festive Christmas Recipes

About Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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