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Gingerbread House

  • 1-1/2 C heavy cream
  • 2-1/2 C brown sugar
  • 1/4 C molasses
  • 1 Tbsp ground ginger
  • 2 Tbsp baking soda
  • 9 C all-purpose flour
  • 2 well greased cookie sheets
  • Cake frosting
  • Free Gingerbread House Pattern (pdf - requires Adobe reader)

1) Download and print 2 copies of the Gingerbread House Pattern Template and cut out the pieces. You may want to use heavy paper for this, or trace the pattern onto cardboard.

2) Whip cream just until very thick

3) Stir in sugar, molasses, ginger and baking soda, mix until sugar dissolves.

4) Work in flour until smooth. Cover mixture and let stand somewhere cool for several hours - do not refrigerate, or it will be too difficult to work.

5) Put aside 1/4 of the dough and divide the rest in half. Roll out each half evenly onto one of the greased cookie sheets.

6) Arrange pattern pieces on the dough. Using a sharp knife or a pizza cutter, cut around the patterns. Remove the dough from between the sections after cutting and remove the paper patterns from the dough. Cut doors and windows from the front, back and sides, as desired.

7) Bake in a slow (300 F) oven for 17-15 minutes. Cool on the cookie sheet then remove pieces carefully using a wide spatula .

8) To assemble, use the frosting as glue - pipe frosting onto section edges and hold them together until they stick. The easiest way to assemble the house is to do the front, back and sides first, add the roof when they are dry, assemble the chimney separately and place it on top of the roof once the frosting "glue" sets.

Additional frosting can be used to decorate your house - draw windows, doors and decorations.

8) The remainder of the dough (and the trimmings) can be rolled and cut into decorations for the house - shutters, windows, doors, stepping stones, hearts, animals, stars, holly leaves ... use your imagination! Bake these shapes at 300 F for 12-15 minutes, cool, then attach to the house with icing.


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