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Easy Sturdy Gingerbread House Dough with Royal Icing Glue

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This gingerbread house dough is engineered to hold its shape, with walls that don’t warp, a roof that doesn’t crack, and royal icing that sets like cement. It’s a forgiving recipe that’s perfect for beginners and pros alike, and it actually tastes delicious.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1 cup (340g) unsulphured molasses
  • 1 large egg
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 cups (480g) powdered sugar
  • 3 tablespoons meringue powder
  • 6–7 tablespoons warm water
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the dough: In a large bowl, beat cold cubed butter with brown sugar until just combined (about 2 minutes on medium speed). Beat in molasses and egg until smooth. In a separate bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda. Slowly add dry ingredients to wet mixture, mixing on low until a stiff dough forms. Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. Roll and cut: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll one disc between two sheets of parchment paper to 1/4-inch thickness. Using a ruler and sharp knife or pizza cutter, cut out house pieces: 2 side walls (4×5 inches), 2 front/back walls (5×5 inches with a 3-inch peak), and 2 roof pieces (4×6 inches). Transfer cut pieces to baking sheets.
  3. Bake: Bake for 12-15 minutes, rotating sheets halfway through. Edges should be firm and slightly darker. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes). Trim any spread edges while still warm if needed.
  4. Make royal icing: In a large bowl, whisk together powdered sugar and meringue powder. Add 6 tablespoons warm water and vanilla. Beat on medium-high for 5 minutes until thick, glossy, and forms stiff peaks. Adjust consistency if needed (add more powdered sugar if too runny, more water if too thick). Keep covered with a damp paper towel.
  5. Assemble the house: Pipe a thick line of icing along the bottom edge of one side wall and press onto the base. Hold for 30 seconds. Pipe icing along side edges of front wall and attach to side wall. Repeat for back wall and second side wall. Let walls set for 15 minutes. Pipe icing along top edges of all walls, press one roof piece on (hold 30 seconds), then repeat with second roof piece. Let dry for at least 1 hour before decorating.

Notes

Chill the dough twice: once before rolling and again after cutting (15 minutes in fridge before baking) to prevent spreading. Use a ruler for precise measurements. Work in stages when assembling—let walls set before adding roof. Royal icing dries quickly; keep covered with a damp towel. For best flavor, bake pieces a day ahead and assemble the day before serving.

Nutrition

Keywords: gingerbread house, gingerbread dough, royal icing, holiday baking, Christmas recipe, sturdy gingerbread, gingerbread house recipe

Find it online: https://forkifyfun.com/easy-sturdy-gingerbread-house-dough-with-royal-icing-glue/