This post contains affiliate links to recommended products for the recipe.
We’re in the thick of the holiday season now and if you’re looking for a fun and festive project you’ve come to the right place. I’m so excited to share the recipe and guide to making these mini gingerbread houses.
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I used a traditional gingerbread cookie recipe with aromatic spices like ginger, cinnamon, nutmeg and allspice for flavor but also for fragrance as these houses will most likely be on display through the holidays.
The *glue* and decorative icing is done with traditional royal icing because it is easy to pipe and hardens and holds the houses together like a dream. Traditional royal icing calls for egg whites, which I do not recommend eating raw, especially for children. To remedy this I swapped them for meringue powder which can be found in the baking aisle of most supermarkets these days.
These gingerbread houses are completely edible and are a fun project to do with kids. If you plan on eating them I suggest using quality ingredients and eating them within 1 week. If they will be used for decor purposes only, then use cheaper ingredients and omit more expensive spices like fresh ginger and vanilla extract.
Since this is a big project to do all in one day I suggest planning it out over several days. On day one make the dough and cut and bake the shapes. On day 2 make the icing and decorate them. On day 3 assemble the houses and add finishing touches. Both the dough and icing can be made ahead of time and frozen to use at a later date. Thaw the dough and icing in the fridge for 24 hours, then bring the icing to room temp before piping it.
I recommend using pastry bags and piping tips for this project, but ziplock bags can be used in a pinch. I purchased a box of these pastry bags, which have lasted for a while and come in handy when you need them, and this piping tip kit which comes with a variety of tips for you to create designs with. I used tip #1 for piping the designs on each piece and adding finishing touches and tip #12 for assembling the pieces together with icing.
If the icing is too thick for piping the detail work then simply thin a potion of it out by adding water a little bit at a time and mixing it in until the desired consistency is reached. This icing is perfect for decorating gingerbread and sugar cookies. To flood or fill-in designs simply thin the icing a little bit more by adding even more water.
I love the look of the snow-covered look of white icing against the gingerbread. Feel free to get creative with your designs and add coloring to the icing if you want. I found a lot of inspiration for gingerbread house decorations on Pinterest and had so much fun creating unique designs on each piece as I went.
Don’t want to or don’t have time to make gingerbread houses? No problem. This recipe is perfect for gingerbread cut-out cookies as well.
These mini gingerbread houses would add a festive touch as holiday cake toppers. Or make just the front of the houses to stick onto the sides of a cake like a collar.
I have some new holiday cookie recipes coming up in the next 2 weeks and we get closer and closer to Christmas Day. Stay tuned to the blog and signup for my newsletter so you never a miss a new recipe.
I used the townhouse template from this hobbycraft.co.uk post but shortened the height to 5.5″.
This posts contains affiliate links to recommended products in this recipe. Learn more about my affliate policy here.