Homemade gingerbread house

A step-by-step guide to building and assembling a beautiful gingerbread house with a snowy roof and pretty plumbing – a great family project.

Treat yourself to the wonderful smell of warm spices as you bake the gingerbread walls and windows that form the foundation of your homemade gingerbread house. With precision and patience, you expertly cover the walls and roof with royal icing, adding a touch of winter charm with its snow-like appearance. This gingerbread house is not only a delicious treat, but also a work of art that will delight anyone who looks at it. Create lasting memories as you gather with loved ones to create your very own edible winter wonderland.


  • 1kg flour, plus some flour for dusting
  • 300 g cold butter, diced
  • 2 tbsp spice mix
  • 2 tbsp ground ginger
  • 1 tbsp baking soda
  • 450g light, soft brown sugar
  • 3 large eggs
  • 225g golden syrup
  • 750g powdered sugar
  • 400 g gelling or granulated sugar
  • 2 egg whites
  • 200g roll ready fondant icing plus a few ping pong sized balls wrapped in cling film ready to assemble


Let there be light
Push a few
LED battery tea
(Available from
Amazon) or
a few fairy lights
by the
back door –
You can use
the gingerbread
piece you cut
away to block
the hole so that
All light remains
Be careful though
You use fairy
Lights, however
these emit
Heat – so no
leave them on
too long.Create a winter wonderland
Crush lots of mint imperials by adding them in
put them in a large sandwich bag and beat them up
with a heavy rolling pin. Then mix with
equal amounts of desiccated coconut
and powdered sugar – you can even add some
a pinch of edible glitter if desired,
for a magical sparkle. Place on a board or
put on a plate and spread the mixture on it
the cabin to create a snowy scene.Creating a template

To bake our snowy gingerbread house, download our Template and follow the above method and steps.

Preparation steps

  1. Prepare the dough: Place half of the flour and butter in a food processor. Stir until no lumps of butter remain. If you don’t have a food processor, use your fingertips to rub the butter into all of the flour until it resembles fine crumbs. Place the butter flour in a mixing bowl and mix in the remaining flour, spices, baking soda and sugar.
  2. Whisk the eggs with the golden syrup and stir into the flour mixture with a wooden spoon. Knead the dough with your hands to form a smooth dough. Use immediately or chill or freeze until ready to bake.
  3. Cut out all the shapes: Preheat the oven to 200°C/180°C fan/gas. 6. Roll out a quarter of the dough on a sheet of baking paper to the thickness of 2 x £1 coins. Using a small, sharp knife, cut out the edge of the cottage stencils. Remember to cut out 2 x ROOF, 2 x END and 2 x SIDES for a cottage. Remove the ingredients and lift the gingerbread on the baking paper onto baking sheets. Re-roll the trimmings to cut out all the shapes you need.
  4. Bake your gingerbread: Bake the gingerbread individually on a high rack in the oven for 8-12 minutes, until richly brown and firm to the touch. Allow each tray to cool for 3-5 minutes, then carefully place the stencils back onto their respective shapes, trimming any edges to neaten them. Save these leftovers for snacking. Use a small knife or heart-shaped cookie cutter to cut out all the doors and windows you want. If you would like to fill your cottage with lights, use the end of one of the SIDE stencils to cut out a small door at the back of the cottage.
  5. For a roof like ours, roll out the remaining gingerbread to about half the thickness of the wall. Using a 3-4cm cookie cutter, cut out round cookies – you will need about 75 round cookie tiles to completely cover the roofs. Bake as above, but for 6-9 minutes. Allow all cookies to cool completely.
  6. Decorate your gingerbread: Sift 250g of icing sugar into a bowl, drizzle in water and stir until you get a thick icing. Place the jam sugar or granulated sugar in a shallow bowl. Dip the round roof tile cookies one at a time into the glaze, covering about a quarter of the cookies with the glaze. Dip into the preserving sugar to stick, then place on a cooling rack and let dry. Place the egg whites in a large bowl, sift in the remaining 500g icing sugar and stir until a thick, smooth glaze forms. Pour some into a piping bag with a small nozzle. Pour half of the remainder into a piping bag with a slightly larger nozzle. Use the small piping bag to pipe your desired icing decorations onto the end that will form the front of your cottage. Let dry.
  7. Start building: Arrange the wall cookies the way you want to assemble them. Pipe generous streamers of icing along the SIDE edges and glue the walls together. Apply additional icing where the walls meet inside the house and support the sides with your icing balls.
  8. To decorate the roof, use a small knife to scrape away excess icing and sugar from the bottom of the roof tiles so they can lay flat. Start at the bottom of a cookie and work your way in a row. Using the icing in the bowl, place large dollops of icing on the underside of the top of each cookie to help it stick. Allow the bottom row to extend beyond the edge of the roof. Continue working upwards, gluing one row at a time, fitting the top row into the gaps of the bottom row so that the tiles lie on the ROOF in a diamond pattern rather than straight lines. You’ll need to trim some of the tiles around the edges to make them fit – use a sharp knife to do this. Repeat the process to cover the second ROOF, then let the finished ROOFS sit by the half-finished hut for a few hours, or better yet overnight, until they have hardened.
  9. When finished, remove the supports from the hut and glue on the ROOFS. Hold the cookies for a few minutes until the icing sets. Let it solidify again for a few hours or overnight.
  10. The Finishing Touch: To complete the decoration, roll marble-sized balls of ready-to-roll icing and adhere them along the top of the ROOF. To make icicles, start with the nozzle at 90 degrees to the ROOF and squeeze out a pea-sized dollop of frosting. Maintaining pressure, pull the nozzle down and then off – the glaze will come off, leaving a sharp trail. Repeat this around the front of the house, including sealing the gap between the ROOF and tiles if necessary.

Nutritional Information

0 0g 0g 0g 0g 0g 0g 0g

Equipment and tools

To make your own homemade gingerbread house you will need the following equipment and tools:

  • Large mixing bowl
  • rolling pin
  • baking paper
  • parchment paper
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • spatula
  • Electric mixer (optional)
  • Pastry brush
  • Decoration tools

Allergen information

The homemade gingerbread house contains the following allergens:

  • Eggs
  • butter

Please ensure that these allergens are safe for consumption before preparing and serving the gingerbread house.

Storage and leftovers

After baking and assembling the gingerbread house, you can store it in an airtight container at room temperature for up to a week. It is best to separate the different components of the house with parchment paper to prevent them from sticking. Leftover gingerbread can be enjoyed on its own or used in other recipes.

Health Benefits of Homemade Gingerbread Cottage

Homemade gingerbread houses are not only a delicious and festive treat, but they also offer numerous health benefits. The combination of ginger, brown sugar, and spices in gingerbread dough offers several nutritional benefits.


Ginger is an important ingredient in gingerbread and is known for its medicinal properties. It has been used for centuries to treat various ailments, including nausea, indigestion and inflammation. Ginger contains powerful antioxidants called gingerols, which have anti-inflammatory effects on the body. It can also help relieve muscle pain and soreness and improve digestion.

Brown sugar

Using light, soft brown sugar in gingerbread provides natural sweetness while providing some potential health benefits. Unlike refined white sugar, brown sugar contains some natural molasses, which contains minerals such as calcium, potassium, iron and magnesium. Although the quantities may be small, using brown sugar instead of white sugar adds a touch of nutritional value to this holiday treat.


The gingerbread dough is enriched with a mixture of spices, including ground ginger and mixed spices. These spices not only give gingerbread its distinctive taste, but also have a positive effect on health. Ginger has anti-inflammatory properties and can aid digestion, while the spice blend typically contains cinnamon, nutmeg and allspice – all rich in antioxidants and anti-inflammatory.

Incorporating these spices into your gingerbread house can contribute to your overall well-being while enjoying a festive treat.

It’s worth noting that moderation is the key to enjoying homemade gingerbread houses. Although they offer some health benefits, they are still a sweet treat. It is important to balance this with a nutritious diet and a healthy lifestyle.

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