Christmas Gingerbread House

Recipe View Gather all ingredients and prepare your workspace.

Recipe View In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (Approximately 3-5 minutes)

Recipe View Stir in the molasses and egg yolks until well combined.

Recipe View In a separate bowl, whisk together the flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg.

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, firm dough forms.

Recipe View Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to allow the gluten to relax. (1 hour or longer)

Recipe View Prepare paper templates for your gingerbread house: 4 wall panels and 2 rectangular roof panels.

Recipe View Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View On a lightly floured surface, divide the chilled dough into 6 portions (2 slightly larger for the roof).

Recipe View Roll out the 4 smaller portions of dough to ¼-inch thickness. Use the wall templates to cut out the 4 walls.

Recipe View Cut out windows and a door from the walls as desired.

Recipe View Roll out the remaining dough portions to ¼-inch thickness. Use the roof templates to cut out the 2 roof panels.

Recipe View Cut out decorative shapes with Christmas-themed cookie cutters from any remaining dough.

Recipe View Carefully transfer all the dough pieces to the prepared baking sheets.

Recipe View Bake in the preheated oven until golden brown and crisp, approximately 10-12 minutes. (10-12 minutes)

Recipe View Remove from oven and let cool on baking sheets for 3-5 minutes before transferring to wire racks to cool completely. (3-5 minutes cooling on sheet)

Recipe View Allow the gingerbread pieces to stand at room temperature for 8 hours to overnight to harden fully. (8 hours to overnight)

Recipe View To make the royal icing: In a large bowl, lightly whisk 2 of the egg whites until slightly foamy.

Recipe View Gradually beat in 3 ¾ cups of sifted confectioners' sugar, adding more if necessary, until a smooth, stiff icing forms with firm peaks.

Recipe View To assemble the house: Pipe a thick line of icing along the bottom edge of one wall panel and adhere it to a sturdy base (such as a wooden cutting board). Use cans or jars to support the wall while the icing sets.

Recipe View Ice the side edges of an adjacent wall panel and attach it to the base at a right angle to the first wall. Repeat with the remaining two walls, forming a square.

Recipe View Let the walls set and harden for at least 2 hours, ensuring a stable structure. (2 hours minimum)

Recipe View Keep remaining icing covered with a damp towel and refrigerated to prevent drying.

Recipe View Once the walls are stable, pipe a thick layer of icing along the top edges of the walls and carefully attach the roof panels, overlapping them slightly to create eaves.

Recipe View Pipe a line of icing along the crest of the roof to seal the two pieces together.

Recipe View Allow the roof to set completely, preferably overnight. (Overnight setting)

Recipe View For decorating icing: Lightly whisk the remaining 4 egg whites in a large bowl.

Recipe View Gradually beat in the remaining 10 cups of sifted confectioners' sugar until a smooth, stiff icing forms with firm peaks.

Recipe View Use the decorating icing to create a snowy effect on the roof and decorate the house with your favorite candies.

Recipe View Finish your gingerbread house with a delicate dusting of sifted confectioners' sugar for a final touch of winter magic.