Gingerbread House Kit Icing (Printer-friendly)
Craft spiced gingerbread panels joined with glossy royal icing for a delightful holiday centerpiece.
# What You'll Need:
→ Gingerbread Panels
01 - 3 cups all-purpose flour (375 g)
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, softened (115 g)
09 - 1/2 cup packed brown sugar (100 g)
10 - 2/3 cup molasses (160 ml)
11 - 1 large egg
→ Royal Icing
12 - 3 cups powdered sugar, sifted (375 g)
13 - 2 large egg whites or 4 tablespoons pasteurized egg whites
14 - 1/2 teaspoon lemon juice
→ Decoration (Optional)
15 - Assorted candies (gumdrops, candy canes, chocolate buttons, sprinkles)
16 - Shredded coconut for snow effect
# How to Prepare:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl.
03 - Beat unsalted butter and packed brown sugar until light and fluffy. Incorporate molasses and the egg, mixing well.
04 - Gradually add dry ingredients to wet mixture, stirring until combined. Shape dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
05 - Roll dough on a lightly floured surface to 1/4-inch (6 mm) thickness. Cut out gingerbread house panels using templates; re-roll scraps as necessary.
06 - Arrange shapes on baking sheets with space between each. Bake for 12 to 15 minutes until firm and edges darken lightly. Cool completely on a wire rack.
07 - Beat egg whites with lemon juice until frothy. Gradually add powdered sugar and continue beating on high until stiff, glossy peaks form (about 5 minutes).
08 - Transfer icing into a piping bag or zip-top bag with a small corner cut. Pipe icing along edges of panels to join, holding pieces together until set. Let assembled house stand 30 to 60 minutes to firm.
09 - Decorate with assorted candies and additional icing as desired. Allow decorations to set before display or serving.
# Expert Advice:
01 -
- It transforms your kitchen into a creative workshop where everyone gets to be the architect and artist.
- The spiced gingerbread tastes incredible on its own, so even the broken pieces don't go to waste.
- You can prep the panels days ahead, which means the actual fun part—decorating and assembling—happens when you have time to breathe.
- It serves as a stunning centerpiece that's also genuinely delicious, and guests always assume you spent way more effort than you actually did.
02 -
- Raw egg whites can be a food safety risk for some, so use pasteurized egg whites if you're feeding vulnerable guests or just prefer to sleep soundly at night.
- Humidity is your biggest wildcard with royal icing—on damp days, add an extra tablespoon of powdered sugar to get the consistency right, and be patient with drying times.
- Gingerbread panels cut from re-rolled scraps will bake slightly differently than the first roll, so keep them on a separate baking sheet if you're particular about evenness.
03 -
- If your house feels wobbly during assembly, pipe extra icing into the corners and use the chilling time to reinforce from the inside with more icing bracing—patience here prevents collapse later.
- Brush away excess flour with a soft pastry brush before baking so your panels stay clean and the icing adheres better during assembly.
- If a panel cracks during assembly, you can often hide it with strategic icing and candy placement, or lean it against another wall so the crack faces inward.