How To :: Classic Gingerbread House + Free Printable Pattern

I have an early Christmas gift for y'all today. 

I am thrilled to be able to share this How-To and as a bonus I've created free printable patterns, just for you.  Ho Ho Ho.

Making these Gingerbread Houses was a highly anticipated tradition as I was growing up, and now I enjoy making them with my own little girls.  It is so magical and fun and totally worth the mess.

I desperately wish I had photos to show you all of the wondrous Gingerbread creations that my parents made with us.  Carousels, Ferris Wheel, Victorian-style house, light house, trains--to name a few--and all done with impressive attention to detail.  They also usually made up a few small houses so that we could go at it ourselves, such warm happy memories!

"But wouldn't a Gingerbread House kit be easier?"

Of course, and so are store-bought cookies, but we all know nothing rocks like homemade, and family traditions are priceless. 

I've documented the process step-by-step to show you all my tips and tricks, here goes:



The gingerbread dough consistency is a lot like pie dough, and like pie dough it will perform best if chilled a bit before you roll it out.

One of the best tricks that I picked up from my Madre; roll out the dough on an upside-down ungreased cookie sheet. 

The dough's thickness should be just slightly more than an 1/8 of an inch, pretty thin.  Be sure it's no thinner than that or it will break easily.  Dough that is too thick will be too soft and wont hold up well.

Arrange your pattern pieces and use a sharp knife to cut out the dough.  I've made my patterns from file folders, they're sturdy and have lasted for years.

Leaving the pattern pieces on, gently remove the excess dough and use the tip of a sharp knife for the tight spots.

My rule for baking; it's better to be a little over-baked than under-baked.  Undercooked dough is too soft and your house will eventually crumble and fall apart.  I always bake until the gingerbread starts turning a deeper brown color, remember these are not gingerbread cookies!  The finished gingerbread should be a very hard cracker-like consistency.  Deep dark brown edges are a good sign, so just watch them close the last minute or two.

Royal Frosting is really just for show and not eating.  It dries very hard and is pretty awesome as a sugary gingerbread house concrete! 

Getting the Royal Frosting to the right consistency is important, too soft and it won't hold its shape, too stiff and it'll be killer hard to squeeze out of your decorating bags.  Thankfully the frosting is forgiving!  You can always add more sugar--add just a little at a time--or if you've made it too stiff add water, 1 teaspoon at a time. 

How to test for correct consistency: frosting that is dripped off a spoon should hold its shape.

Windows are a fun detail, use plastic wrap to make a glass-like effect.  Or during the last 1-2 minutes of baking your gingerbread, add broken pieces of hard candy.  The candy will melt forming a stained-glass-like window, very cool. 

I recommend decorating the side walls first, as it's a lot easier to decorate them when they're on a flat surface.  Wait until the house is put together to decorate the roof pieces. 

For a base I always use a sturdy piece of cardboard covered with tinfoil. 

My dirty little secret; I use hot glue to put it together.  That's right, hot glue!  Frosting takes too long to dry and can fail on you, but hot glue will make your house solid.

"But then it wont be as edible!"

Peeps listen, your kidlets will be picking off the candy, they won't be interested in the rock-hard frosting and gingerbread. 

Don't worry, we cover all that glue with the decorative Royal Frosting.

Your gingerbread shape may change a little once its been baked--like my big gaping crack you see above--don't fuss it's all going to be covered with frosting!

"But what if I accidentally just broke a gingerbread piece after it's been baked?"

Hot glue that wonker back together and then cover the flaws with frosting and candy.  Voila!

And now the really fun part.  D-E-C-O-R-A-T-E!!

I hope you and yours love making these as much as we do.

{ click the images below to print the free patterns }





 



 

How To :: Classic Gingerbread House Recipe by Bliss From Scratch, inspired by my Mumsy | Printable Version Yield: enough dough for one Gingerbread House 1/2 cup shortening 1/2 cup sugar 1/2 cup molasses 1/4 cup water 3-4 cups flour 3/4 teaspoon salt 1/2 teaspoon baking soda 3/4 teaspoon ginger 1/4 teaspoon nutmeg 1/8 teaspoon allspice  Combine the shortening, sugar, molasses and water in the bowl of a large mixer, mix well. In a large bowl combine the remaining dry ingredients and slowly mix into the wet ingredients until the dough forms. Add flour a little at a time until the dough is no longer sticky and can be easily handled. Roll the dough out onto the back of an ungreased cookie sheet, just slightly thicker than 1/8 of an inch. Place the Gingerbread House pattern pieces on the dough and cut out the pieces using a sharp knife, remove the excess dough and be sure none of the cut pieces are touching on the cookie sheet, keep at least a 1/2 inch distance between the pieces. Bake at 350° F for 12-15 minutes, until the dough turns a deep darker brown--usually darker around the edges--watch closely, as it can burn quickly. Allow the gingerbread to cool on the cookie sheet for 1-2 minutes before carefully removing it onto a counter or wax paper. Allow it to cool completely before decorating, it can be fragile so handle gently. Now the fun! Decorate the walls, glue it together, and decorate some more. Royal Frosting 3 egg whites 1/4 teaspoon cream of tartar 1-1 1/2 lb powdered sugar In a large mixer whip the egg whites until stiff peaks form. Add the powdered sugar--a little at a time--and the cream of tartar. The frosting is stiff enough when it will hold its shape when dripped off a spoon. Getting the right consistency is important, too soft and it won't hold its shape, too stiff and it'll be killer hard to squeeze out of your decorating bags. Thankfully the frosting is forgiving! You can always add more powdered sugar--add just a little at a time--or if you've made it too stiff add water, 1 teaspoon at a time. Keep a plate or damp towel over the bowl of frosting while you're decorating to keep it from drying out.



For unto you is born this day in the city of David a Savior, who is Christ the Lord.  Luke 2:11