The Gingerbread House, is a scenic and delicious Christmas dessert, typical of the countries of North America and Northern Europe. The base is made of a crumbly dough, similar to shortcrust pastry, flavored with cinnamon, ginger, cloves and nutmeg, the same as the famous gingerbread cookies called, in English, gingerbread men.
The recipe is very simple and requires only a little patience and making the cardboard shapes in advance with which to cut out the various sections of the house. For the rest, you just need to work all the ingredients for the shortcrust pastry in a large bowl, let the dough rest for two hours, then roll it out and create the roof, the walls and the various elements, to be baked in the oven. Once ready, the individual pieces are garnished with a royal icing made from egg white and powdered sugar.
Then you "build" the entire structure by assembling, with the help of the icing, first the walls, which will have to dry for an hour, then arrange the roof and wait until everything is well solidified. Finally, all you have to do is transfer the house onto a tray and enrich it with the decorations you prefer: fences made of salted sticks and melted chocolate, biscuit trees, piles of wood, paths and whatever your imagination suggests, dusting everything with a generous layer of powdered sugar to replicate the characteristic snowy effect.
The result will leave your guests speechless and can be used both as a Christmas decoration and served as a dessert, to be enjoyed at the end of a festive lunch or dinner.
Gingerbread houses have a sweet history rooted in medieval Europe, where gingerbread itself was a prized confection flavored with exotic spices and honey. The tradition of crafting these edible structures is believed to have begun in Germany during the 16th century, inspired by the fairytale Hansel and Gretel, which popularized the image of a candy-covered cottage. Initially, these intricate creations were a festive luxury, often decorated with icing and candies for holiday displays. Over the years, gingerbread houses evolved into a cherished Christmas tradition worldwide, blending creativity with family bonding. Today, they range from simple designs to elaborate works of edible art, celebrating the joy and nostalgia of the holiday season.
Gingerbread houses can stay good for up to 2-3 weeks if stored properly, as the sturdy gingerbread and royal icing act as preservatives. However, they start going stale and losing freshness after a few days if exposed to air or humidity. Edible decorations may also degrade over time. While they remain safe to eat for a while, they’re best enjoyed fresh for both taste and texture!
The best ingredient for keeping gingerbread houses together is royal icing. Made with powdered sugar, egg whites (or meringue powder), and a bit of water, it dries quickly into a hard, sturdy "glue" that securely holds the gingerbread pieces in place. Its thick, pipeable consistency makes it ideal for assembling and decorating your gingerbread masterpiece.
A gingerbread house can be made up to 2-3 weeks in advance, provided it’s stored properly. Assemble it and allow the royal icing to dry completely before displaying. Keep it in a cool, dry place away from humidity to maintain its structure and prevent the gingerbread from softening. While it lasts for weeks, making it closer to the holiday ensures peak freshness if you plan to eat it!
You can use a variety of candies and edible items to decorate a gingerbread house! Classic options include gumdrops, candy canes, peppermints, chocolate buttons, sprinkles, and licorice. Shredded coconut can mimic snow, while pretzel sticks work great for fences or logs. You can also pipe colored royal icing for intricate designs or use edible glitter and sugar pearls for a festive sparkle!
Yes, the same dough for a gingerbread house can be used to make gingerbread men, but with slight adjustments. Gingerbread house dough is typically firmer to support construction, so you may want to roll it slightly thicker and bake it for less time to keep the cookies soft and chewy. Adding a touch more butter or molasses can also enhance the texture for cookie-making.
Yes, gingerbread houses can be frozen, but it’s best to freeze the individual gingerbread pieces before assembly. Wrap them tightly in plastic wrap and place them in an airtight container to prevent moisture or freezer burn. Once assembled and decorated, freezing isn’t recommended, as the icing and decorations may not hold up well during thawing.
Yes, this gingerbread house is edible! The gingerbread dough and royal icing are made from food-safe, tasty ingredients. However, if the house has been sitting out for several days or is heavily decorated with non-edible items like glitter or ornaments, it might be better as a display piece than a snack. Freshly made and properly stored, it’s perfectly safe to eat!
The gingerbread house, for decorative purposes, can be stored in a dry place for a maximum of 1 month.
Take care of the shortcrust pastry: collect the flour, baking soda, pinch of salt, eggs, cubed butter, granulated sugar and brown sugar in a large bowl.
Take care of the shortcrust pastry: collect the flour, baking soda, pinch of salt, eggs, cubed butter, granulated sugar and brown sugar in a large bowl.
Combine honey, bitter cocoa, cinnamon, nutmeg, cloves and ginger powder, then knead everything with your fingertips without overheating the dough. Once you have formed a compact loaf, wrap it in cling film and place it in the refrigerator for at least 2 hours.
Combine honey, bitter cocoa, cinnamon, nutmeg, cloves and ginger powder, then knead everything with your fingertips without overheating the dough. Once you have formed a compact loaf, wrap it in cling film and place it in the refrigerator for at least 2 hours.
Once the necessary time has passed, take the dough again, roll it out between two sheets of baking paper until it is 4 millimeters thick and arrange the house shapes, which you will have cut out in advance.
Once the necessary time has passed, take the dough again, roll it out between two sheets of baking paper until it is 4 millimeters thick and arrange the house shapes, which you will have cut out in advance.
Using a long knife, cut out the shapes of the house's front.
Using a long knife, cut out the shapes of the house's front.
Also shape the roof and the two sides with the windows.
Also shape the roof and the two sides with the windows.
From the dough scraps, also make stars of different sizes, then delicately place the shapes on the baking tray lined with parchment paper and cook at 360°F/180°C for about 15 minutes, taking the stars out of the oven after the first 10 minutes of cooking. Once the first pieces are ready, also cook the roof and upper sides of the house.
From the dough scraps, also make stars of different sizes, then delicately place the shapes on the baking tray lined with parchment paper and cook at 360°F/180°C for about 15 minutes, taking the stars out of the oven after the first 10 minutes of cooking. Once the first pieces are ready, also cook the roof and upper sides of the house.
Meanwhile, prepare the icing: gather the powdered sugar in a bowl and pour in the egg white a little at a time, mixing.
Meanwhile, prepare the icing: gather the powdered sugar in a bowl and pour in the egg white a little at a time, mixing.
You should obtain a paste with a dense and compact consistency.
You should obtain a paste with a dense and compact consistency.
Fill a piping bag with a narrow nozzle with the icing and decorate the roof, the front of the house and the sides as desired, then wait about 1 hour for them to dry.
Fill a piping bag with a narrow nozzle with the icing and decorate the roof, the front of the house and the sides as desired, then wait about 1 hour for them to dry.
Start assembling the gingerbread house using some weights that will support the walls during assembly (a jar of jam, tomato sauce or whatever you prefer will work fine); brush the sides of the back with icing.
Start assembling the gingerbread house using some weights that will support the walls during assembly (a jar of jam, tomato sauce or whatever you prefer will work fine); brush the sides of the back with icing.
Also put some icing on the edges of the sides and attach them to the back of the house.
Also put some icing on the edges of the sides and attach them to the back of the house.
Proceed in the same way with the facade, gradually arranging the weights so as to keep the house upright while the icing solidifies. Leave everything to rest for at least 1 hour, so that the house is stable.
Proceed in the same way with the facade, gradually arranging the weights so as to keep the house upright while the icing solidifies. Leave everything to rest for at least 1 hour, so that the house is stable.
Once the house is solid enough, brush the top edges with icing.
Once the house is solid enough, brush the top edges with icing.
Place a portion of the roof down, pressing gently.
Place a portion of the roof down, pressing gently.
Then also arrange the second part of the roof and add a little more icing on the central joint, so as to weld the two pieces together. Let everything solidify for at least 2 hours before proceeding with the final decorations.
Then also arrange the second part of the roof and add a little more icing on the central joint, so as to weld the two pieces together. Let everything solidify for at least 2 hours before proceeding with the final decorations.
Gently remove the house and place it on a tray. Use the salted sticks and melted chocolate to create a fence; stack the star-shaped biscuits one on the top of the other in a staggered manner to form one or more little trees; crumble the salted sticks and arrange them to create the path and the ground. Have fun creating piles of wood and other decorations, then sprinkle with a generous layer of powdered sugar. Your gingerbread house is ready. Enjoy!
Gently remove the house and place it on a tray. Use the salted sticks and melted chocolate to create a fence; stack the star-shaped biscuits one on the top of the other in a staggered manner to form one or more little trees; crumble the salted sticks and arrange them to create the path and the ground. Have fun creating piles of wood and other decorations, then sprinkle with a generous layer of powdered sugar. Your gingerbread house is ready. Enjoy!