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+ servings
How to Make the Perfect Gingerbread House (and Gingerbread A-Frame!) plus tips for decorating and constructing a gingerbread cabin. Holiday dessert recipe, Christmas desserts

Classic Gingerbread House Dough

The perfect sturdy dough recipe to build a gingerbread house! Great for construction and a crunchy snack!
Prep Time 2 d
Cook Time 15 mins
Total Time 2 d 15 mins
Course Dessert
Cuisine American
Servings 4
Calories 716 kcal


  • Parchment Paper
  • Half and full sized sheet pans
  • Chef Knife and Paring knife
  • Icing bags
  • Various frosting tips
  • Rolling Pin
  • Stand Mixer


Gingerbread Dough

  • 1/2 Cup Light Brown Sugar
  • 3 Tbsp Cinnamon
  • 1 Tbsp Ginger
  • 1 Tsp Salt
  • 2/3 Cup Light Corn Syrup
  • 6 Tbsp Unsalted butter Softened
  • 2 1/3 Cups AP flour
  • 2 Tsp Vanilla extract optional

Royal Icing

  • 3 large Egg whites
  • 4 Cups Powdered Sugar

Optional Decorations

  • Gelatin sheets for windows
  • Powdered sugar for dusting
  • Unsweeted coconut flakes for snow


Gingerbread House Dough

  • Preheat your oven to 350 degrees. In the bowl of a stand mixer, combine brown sugar, softened butter, cinnamon, ginger, salt, and corn syrup. Mix on low speed until smooth. It is important not to over-mix because adding too much air during this step can lead to unwanted spreading.
  • Once the mixture is smooth, slowly sprinkle in flour, continue to mix until a stiff dough is formed. Once complete, wrap dough in plastic wrap and set aside at room temperature until needed.

Baking and Shaping

  • Line a baking sheet with parchment, making sure it fits comfortably. Working in batches if needed, remove the parchment from the baking sheet, dust with flour, and roll the dough onto the sheet. Make sure to leave a small border around the edge. Transfer the dough lined parchment back onto the baking sheet.
  • Take your cut card stock and lay the pieces onto the rolled dough. Without cutting all the way through, press along the edges of the card stock to imprint the shape, including windows and doors (they will be fully cut out after baking). Leave a small border around each piece, fitting as many as you can on each sheet pan. Take any large areas of extra dough and trip them away, while still leaving a small 1/4 border around the house shapes. Bunch extra dough up and cover until ready to be rolled out and used for extra pieces.
  • Bake the gingerbread until deep golden brown and dry when touched. Check for doneness after 15 minutes.
  • Once removed from the oven, using a paring knife or pizza wheel, cut along the scored lines and allow the pieces to cool completely on the sheet pan. If you move them you risk them warping while cooling.

Royal Icing

  • In the clean bowl of a stand mixer, add in egg whites and whip on medium low speed using the whisk attachment until eggs are just starting to foam.
  • Working 1/2 cup at a time, slowly add powdered sugar. Use caution when adding the powdered sugar, it does have a tendency to puff out of the mixer if mixed too quickly.
  • Once all the powdered sugar is added, the royal icing should move slowly off the whisk. This consistency is good for decorating.
  • For construction, add 1 cup more to royal icing to make it strong enough to act as glue. Put what you need for decorating in piping bags, covering the rest with plastic wrap, pressing it against the icing to keep a skin from forming. If adding color to your icing, gel food coloring is recommended.

Gingerbread House Construction

  • Lay the various cooled house parts out on a sheet pan and decorate. Allow all the decorative elements to dry before continuing.
  • If placing windows in, cut the gelatin sheet to just fit over the window cut outs. On the back side of the panels, fasten into place using royal icing. Flip back over and continue to decorate.
  • Working with two corner pieces, apply a generous amount of the thicker royal icing to the seams and press together, allow the pieces to set slightly before moving on. This is a good time to add interior lighting elements like fairy lights.
  • Allow the frame pieces to dry before adding the roof pieces. Make sure to build directly onto a base for the gingerbread house. This could be a cake stand or a plate — anything that can easily be moved.
  • Once the structure is built, add any touch ups or candy pieces to the exterior. Allow to set completely before moving to its final place for display and enjoy!


Calories: 716kcalCarbohydrates: 257gProtein: 11gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 670mgPotassium: 197mgFiber: 5gSugar: 71gVitamin A: 542IUVitamin C: 1mgCalcium: 109mgIron: 4mg
Keyword christmas, dessert, gingerbread, gingerbread house, holidays
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