Beginner-Friendly Gingerbread House

Ingredients

• Gingerbread:
• 2 cups butter
• 2 cups brown sugar
• 1 cup molasses
• 1 cup dark corn syrup
• 2 tablespoons lemon zest (Optional)
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon ground mace (Optional)
• 12 cups all-purpose flour
• Royal Icing:
• 1 (16 ounce) package confectioners' sugar
• 3 egg whites
• 1 teaspoon cream of tartar
• 1 drop white vinegar

Step 1

Cover a piece of heavy cardboard with aluminum foil or freezer paper (shiny side down) to create a sturdy base for your gingerbread house. Next, make templates for each part of the house out of thick cardboard or cardstock and label them so you don’t get mixed up later.

Step 2

Preheat your oven to 350°F (175°C). Lightly grease three rimless baking sheets, or use the back side of regular baking sheets if you don’t have rimless ones. In a large, heavy saucepan over medium heat, melt together the butter, brown sugar, molasses, and dark corn syrup, stirring for about 3 minutes until everything is smooth. Then add the lemon zest and spices—cinnamon, nutmeg, ginger, salt, and mace—and stir for another couple of minutes. Take the pan off the heat once it’s all blended.

Step 3

Sift the flour into a big bowl, then gradually stir it into the butter mixture, about two cups at a time. For the last couple of cups, mix by hand until you get a warm, firm dough. Place a handful of dough on a greased baking sheet and roll it out to about 1/8-inch thick. Keep the rest covered so it doesn’t dry out.

Step 4

Lightly dust your cardboard templates with flour and place them on top of the rolled-out dough. Use a sharp knife to cut around each shape carefully. Feel free to cut out doors, windows, or other details like shutters from the scraps. Put any leftover dough back under a cover while you work.

Step 5

Bake the pieces until they’re firm and just starting to brown around the edges—smaller pieces will take about 5 to 7 minutes, while larger ones may need 12 to 15. Once baked, place your templates back on top and trim any rough edges for a clean finish. Let the pieces cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely, which usually takes another 15 to 30 minutes.

Step 6

To make the royal icing, beat together confectioners’ sugar, egg whites, cream of tartar, and a splash of white vinegar in a stand mixer with the paddle attachment until the icing is thick, shiny, and holds stiff peaks—this usually takes around 7 to 10 minutes. Use this icing to stick candies and decorations onto your gingerbread pieces. Once decorated, let the icing set for about 5 minutes before assembling the house. After putting it all together, give it another 5 minutes to dry and harden so your gingerbread house stays sturdy.