18 Festive Gingerbread House Recipes Creative

‘Tis the season to get creative with gingerbread! Whether you’re a holiday baking pro or a first-time builder, these 18 festive gingerbread house recipes will inspire your sweetest (and most Instagram-worthy) creations. From classic cottages to whimsical winter wonderlands, there’s a design for every skill level and style. Grab your icing, gather the family, and let’s turn your kitchen into a gingerbread masterpiece workshop!

Classic Gingerbread House with Royal Icing

Nothing says holiday magic like a homemade gingerbread house—crisp, warmly spiced walls and snowy royal icing holding it all together.

Ingredients

• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 3 cups powdered sugar
• 2 tbsp meringue powder
• 1/4 cup warm water

Instructions

1. Make the dough: Whisk together 3 cups all-purpose flour, 1/2 tsp baking soda, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt. In a separate bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 egg, then gradually add dry ingredients until a stiff dough forms. Wrap and chill for 1 hour.
2. Cut and bake: Roll dough 1/4″ thick on a floured surface. Cut into house panels (two 5″x7″ rectangles, two 5″x5″ squares with peaked roofs, and two triangle roof pieces). Bake at 350°F for 12–15 minutes until firm. Cool completely.
3. Make icing: Beat 3 cups powdered sugar, 2 tbsp meringue powder, and 1/4 cup warm water for 5 minutes until thick and glossy.
4. Assemble: Pipe icing along edges of panels to glue walls together, then attach the roof. Let dry 1 hour before decorating with leftover icing and candies.

The secret? Chilling the dough ensures sharp edges for a picture-perfect house—no leaning towers here!

Tip: Use canned goods to prop up walls while the icing sets.

Chocolate Gingerbread House with Candy Decorations

This festive twist on a classic gingerbread house swaps traditional spices for rich cocoa, making it a chocolate lover’s dream—perfect for decorating with colorful candies!

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract
• 2 cups assorted candies (gumdrops, M&Ms, peppermints)
• 1 cup royal icing (for assembly)

Instructions:

1. Make the dough: Whisk together 3 cups flour, 1/2 cup cocoa powder, 1 tbsp ginger, 1 tsp cinnamon, and 1/2 tsp salt. In a separate bowl, beat 3/4 cup butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg, 1/2 cup molasses, and 1 tsp vanilla. Gradually add dry ingredients until a stiff dough forms. Chill for 1 hour.
2. Cut and bake: Roll dough to 1/4-inch thickness on a floured surface. Cut into house panels (2 squares, 2 rectangles, 2 triangles for the roof). Bake at 350°F for 12–15 minutes until firm. Cool completely.
3. Assemble: Use 1 cup royal icing to glue panels together, propping with cans until set (about 1 hour). Decorate with 2 cups candies, attaching them with more icing.

The deep chocolate flavor pairs magically with the candies’ sweetness, and the sturdy cocoa dough holds its shape beautifully for fuss-free building.

Tip: For extra sparkle, dust the roof with edible glitter before the icing dries!

Mini Gingerbread House Cookies

These adorable mini gingerbread house cookies are bite-sized holiday magic—perfect for decorating parties or edible gifts!

• 2 1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/3 cup molasses
• 1 cup royal icing (for assembly)

1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
2. In a separate bowl, beat butter and brown sugar until fluffy. Add egg and molasses, mixing until smooth.
3. Gradually blend dry ingredients into the wet mixture to form a stiff dough. Divide into two disks, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to 1/4″ thickness on a floured surface and cut into mini house shapes (squares + triangles for roofs). Bake for 8–10 minutes until edges firm up.
5. Cool completely, then pipe royal icing to assemble walls and roofs. Let set for 1 hour before decorating.

The secret? Chilling the dough ensures sharp edges for picture-perfect tiny houses—no crumbling!

Tip: Use a toothpick to “draw” doors and windows with icing before adding candy details.

Gluten-Free Gingerbread House

Building a gingerbread house is a holiday classic—and this gluten-free version ensures everyone can join in the fun without sacrificing flavor or structure.

Ingredients:

• 3 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 3 cups gluten-free flour, 1 tsp baking soda, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt.
2. In a separate bowl, cream 1/2 cup butter and 1/2 cup brown sugar until fluffy. Beat in 1 egg, 1/2 cup molasses, and 1 tsp vanilla.
3. Gradually mix dry ingredients into the wet until a stiff dough forms. Divide into two disks, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness between parchment sheets, cut into house panels, and bake for 12–15 minutes until firm. Cool completely before assembling with royal icing.

The blend of molasses and warm spices gives this gingerbread a deep, nostalgic flavor, while the gluten-free flour holds up perfectly for sturdy walls and roofs.

Tip: For extra stability, bake pieces a minute or two longer—they’ll harden further as they cool.

Vegan Gingerbread House with Almond Butter Icing

This festive gingerbread house skips the eggs and dairy but keeps all the cozy spice and sturdy structure—perfect for edible holiday decor!

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, solid
• 1/2 cup molasses
• 1/2 cup maple syrup
• 1/2 cup creamy almond butter
• 1 tbsp almond milk
• 1/2 cup powdered sugar

Instructions:

1. Whisk together 3 cups all-purpose flour, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
2. Cut in 1/2 cup coconut oil until crumbly. Stir in 1/2 cup molasses and 1/2 cup maple syrup until a stiff dough forms. Chill for 1 hour.
3. Roll dough to 1/4″ thickness on parchment, cut into house shapes, and bake at 350°F for 12–15 minutes until firm. Cool completely.
4. For icing, mix 1/2 cup almond butter, 1 tbsp almond milk, and 1/2 cup powdered sugar until smooth. Pipe to assemble house and decorate.

The almond butter icing adds a nutty richness that balances the bold gingerbread—plus, it sets firmly for sturdy construction!

Tip: Use a pizza cutter to trim dough edges for clean walls and roofs.

Gingerbread House with Peppermint Candy Cane Roof

This festive gingerbread house is a holiday showstopper, with a crunchy peppermint candy cane roof that adds a pop of color and cool minty flavor.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 cups powdered sugar
• 2 tbsp milk
• 12 peppermint candy canes, crushed

Instructions:

1. Preheat oven to 350°F. Whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp salt in a bowl.
2. Beat 3/4 cup softened butter and 3/4 cup brown sugar until fluffy. Mix in 1 large egg and 1/2 cup molasses. Gradually add dry ingredients until dough forms.
3. Roll dough 1/4-inch thick on floured parchment. Cut into house panels (2 rectangles for walls, 2 squares for roof, 2 triangles for gables). Bake for 12–15 minutes until firm. Cool completely.
4. Whisk 2 cups powdered sugar and 2 tbsp milk to make icing. Assemble house panels with icing as glue, holding pieces until set (about 5 minutes).
5. Spread icing on roof panels, then press 12 crushed candy canes into it. Let dry 1 hour before displaying.

The candy cane roof isn’t just pretty—it gives each bite a refreshing crunch against the spicy gingerbread.

Tip: Use a rolling pin to crush candy canes inside a zip-top bag for even pieces (no flying shards!).

Gingerbread House with Marshmallow Snow

This whimsical gingerbread house is a holiday showstopper, with crisp spiced walls and fluffy marshmallow snow that’s irresistibly playful.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 3/4 cup molasses
• 2 cups mini marshmallows
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Make the dough: Whisk together flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, beat butter and brown sugar until fluffy. Add egg and molasses, then gradually mix in dry ingredients until combined. Wrap dough in plastic and chill for 1 hour.
2. Cut & bake: Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface. Cut into house-shaped pieces (2 rectangles for walls, 2 peaked rectangles for roof, etc.). Bake on parchment-lined sheets for 12–15 minutes until firm. Cool completely.
3. Assemble: Use royal icing (or melted sugar) to glue walls and roof together. Let set for 30 minutes.
4. Add snow: Microwave marshmallows in 15-second bursts, stirring until just melted (don’t overheat!). Drizzle over the roof and edges with a spoon, then dust lightly with powdered sugar for a frosty effect.

The marshmallow snow hardens slightly but stays soft—perfect for piping onto cookies or mugs of cocoa too!

Tip: For clean cuts, chill the dough again after rolling and before baking.

Spiced Gingerbread House with Cinnamon Glaze

This festive gingerbread house is packed with warm spices and topped with a sweet cinnamon glaze—perfect for holiday decorating (or nibbling!).

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 1 cup powdered sugar
• 1/2 tsp ground cinnamon
• 2 tbsp milk

Instructions

1. Preheat oven to 350°F. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, and 1/2 tsp ground cloves in a bowl.
2. In a separate bowl, beat 1/2 cup softened butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 large egg. Gradually add dry ingredients, mixing until a stiff dough forms.
3. Roll dough to 1/4-inch thickness on a floured surface. Cut into house-shaped panels (walls, roof, etc.) using templates. Bake on parchment-lined sheets for 12–15 minutes until edges firm up. Cool completely.
4. For the glaze, whisk 1 cup powdered sugar, 1/2 tsp ground cinnamon, and 2 tbsp milk until smooth. Pipe onto cooled pieces to assemble the house, using extra glaze as “cement.” Let set for 1 hour before decorating.

The deep molasses flavor and crackly cinnamon glaze make this gingerbread sturdy enough to build with—but irresistible to snack on, too.

Tip: For crisp edges, chill cut dough shapes for 10 minutes before baking.

Gingerbread House with Chocolate Ganache Drip

This festive gingerbread house is a showstopper with rich chocolate ganache dripping like melted snow—perfect for holiday crafting (and nibbling).

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2/3 cup molasses
• 1 large egg
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped

Instructions:

1. Make the dough: Whisk together 3 cups flour, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 egg, then gradually add dry ingredients. Wrap dough and chill 1 hour.
2. Bake: Roll dough 1/4″ thick, cut into house panels, and bake at 350°F for 12–15 minutes until firm. Cool completely.
3. Assemble: Use royal icing (or melted sugar) to glue walls and roof. Let set 1 hour.
4. Ganache drip: Heat 1 cup heavy cream until steaming. Pour over 8 oz chocolate, let sit 5 minutes, then stir until smooth. Spoon over roof edges for drips.

The ganache sets into a glossy, crack-resistant shell that holds decorations beautifully—no more sliding gumdrops!

Tip: For clean cuts, chill dough again after rolling and before baking.

Gingerbread House with Candy Window Panes

This festive gingerbread house is a holiday showstopper, complete with colorful candy windows that let the light shine through—perfect for edible holiday decor!

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract
• 1 cup assorted hard candies (like Jolly Ranchers), crushed
• 1 batch royal icing (3 cups powdered sugar + 2 egg whites + 1/2 tsp cream of tartar)

Instructions:

1. Whisk together 3 1/2 cups flour, 1 tbsp ginger, 1 tbsp cinnamon, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
2. Cream 3/4 cup butter and 3/4 cup brown sugar until fluffy. Beat in 1 egg, 1/2 cup molasses, and 1 tsp vanilla.
3. Gradually mix dry ingredients into wet to form a stiff dough. Chill for 1 hour.
4. Roll dough to 1/4-inch thickness, cut into house panels, and bake at 350°F for 12–15 minutes until firm.
5. While warm, press crushed candies into window cutouts. Return to oven for 2 minutes to melt candy into panes.
6. Cool completely, then assemble with royal icing as glue, piping edges for stability.

The melted candy windows create a stained-glass effect that sparkles in holiday light—kids love watching them transform in the oven!

Tip: Use a pizza cutter to trim dough edges for clean, straight walls.

Gingerbread House with Fondant Decorations

This festive gingerbread house is a holiday showstopper, with crisp spiced walls and playful fondant decorations that make it as fun to decorate as it is to admire.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 lb white fondant, divided into colors
• 1 cup royal icing (for assembly)

Instructions:

1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. In another bowl, beat butter and brown sugar until fluffy. Add egg and molasses, mixing until combined. Gradually stir in dry ingredients to form a stiff dough.
2. Roll dough to 1/4-inch thickness between parchment sheets. Cut into house panels (2 rectangles for walls, 2 peaked rectangles for roof, 2 squares for ends). Chill shapes 30 minutes.
3. Bake at 350°F for 12-15 minutes on parchment-lined sheets until edges darken slightly. Cool completely.
4. Assemble house with royal icing, holding pieces 1 minute until set. Let dry 2 hours.
5. Roll fondant into thin sheets, cutting into shingles, doors, and trims. Attach decorations with dots of icing.

The fondant adds a smooth, sculptural quality to traditional gingerbread, letting you create snowy rooftops or candy-striped shutters with ease.

Tip: Use toothpicks to etch brick patterns or wood grain into fondant before it sets for extra texture.

Gingerbread House with Edible Glitter Snow

This festive gingerbread house is a holiday showstopper, complete with shimmering edible snow that adds a magical touch.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup molasses
• 1 large egg
• 2 cups powdered sugar
• 1 large egg white
• 1 tsp vanilla extract
• 1 tbsp edible glitter (white or iridescent)

Instructions:

1. Make the dough: In a bowl, whisk together 3 cups all-purpose flour, 1/2 cup brown sugar, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt. Cut in 1/2 cup softened butter until crumbly. Stir in 3/4 cup molasses and 1 large egg until a stiff dough forms. Wrap and chill for 1 hour.
2. Cut and bake: Roll dough to 1/4-inch thickness on a floured surface. Cut into house panels (2 rectangles for walls, 2 squares for roof, triangles for gables). Bake at 350°F for 12–15 minutes until firm. Cool completely.
3. Assemble: Beat 2 cups powdered sugar, 1 egg white, and 1 tsp vanilla to make icing. Pipe onto edges to glue walls and roof together. Let dry for 1 hour.
4. Decorate: Dust the roof and base with 1 tbsp edible glitter while icing is still tacky for “snow.”

The edible glitter gives this gingerbread house a whimsical, frost-kissed look—perfect for holiday centerpieces or gifting!

Tip: For extra stability, assemble the house on a cardboard base wrapped in foil.

Gingerbread House with Coconut Flake Roof

This whimsical gingerbread house is a festive showstopper, with a snowy coconut roof that adds a delightful crunch to every bite.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 1 cup powdered sugar
• 1 tbsp milk
• 1 1/2 cups sweetened coconut flakes

Instructions:

1. Preheat oven to 350°F. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt in a bowl.
2. In a separate bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 large egg. Gradually add dry ingredients until a stiff dough forms.
3. Roll dough to 1/4-inch thickness on a floured surface. Cut into house-shaped pieces using templates. Bake on parchment-lined sheets for 12-15 minutes until firm. Cool completely.
4. Whisk 1 cup powdered sugar and 1 tbsp milk to make icing. Assemble house walls and roof, using icing as glue. Immediately press 1 1/2 cups coconut flakes onto wet icing for the roof.
5. Let dry for 2 hours before decorating with remaining icing.

The toasted coconut flakes mimic fresh snow while adding a subtle sweetness that balances the warm spices—perfect for edible holiday decor!

Tip: For extra stability, chill cut-out dough pieces for 10 minutes before baking to help them hold their shape.

Gingerbread House with Gumdrop Pathway

Nothing says holiday magic like a homemade gingerbread house, especially one with a cheerful gumdrop pathway leading right to its candy-coated door.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2/3 cup molasses
• 1 large egg
• 1 cup royal icing (for assembly)
• 1 cup assorted gumdrops (for pathway and decor)

Instructions:

1. Make the dough: Whisk together 3 cups flour, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp baking soda. In a separate bowl, cream 1/2 cup butter and 1/2 cup brown sugar until fluffy. Beat in 2/3 cup molasses and 1 egg. Gradually mix dry ingredients into wet until a stiff dough forms.
2. Shape & bake: Roll dough 1/4″ thick on parchment, cut into house panels (walls, roof), and bake at 350°F for 12–15 minutes until firm. Cool completely.
3. Assemble: Use 1 cup royal icing to glue walls together, propping with cans until set (about 1 hour). Attach roof panels with more icing.
4. Create the pathway: Press 1 cup gumdrops into icing “glue” leading to the house, alternating colors for a playful look. Let dry 2 hours before moving.

The warm spice of gingerbread paired with the fruity pop of gumdrops makes this edible centerpiece as fun to eat as it is to build—just try not to snack on the pathway before guests arrive!

Tip: For sturdier walls, chill cut dough shapes 10 minutes before baking.

Gingerbread House with Pretzel Fence

This festive gingerbread house is extra charming with a salty-sweet pretzel fence—perfect for holiday decorating or a fun family project!

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 1 cup royal icing (for assembly)
• 24 pretzel rods (for fence)

Instructions:

1. Make the dough: Whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt. In a separate bowl, cream 1/2 cup softened butter and 1/2 cup brown sugar until fluffy. Beat in 2/3 cup molasses and 1 large egg. Gradually mix in dry ingredients until a stiff dough forms. Wrap and chill for 1 hour.
2. Cut and bake: Roll dough to 1/4-inch thickness on a floured surface. Cut into house panels (front/back, sides, roof) using templates. Bake at 350°F for 12–15 minutes until edges are firm. Cool completely.
3. Assemble: Use royal icing to glue house pieces together, propping with cans until set (about 1 hour). For the fence, attach pretzel rods upright to the base with icing, spacing them 1 inch apart. Let dry completely.

The pretzel fence adds a playful crunch and balances the rich molasses spice—kids love sneaking a nibble while decorating!

Tip: For sturdier construction, bake gingerbread pieces an extra 2–3 minutes until deeply golden.

Gingerbread House with Caramel Glaze

This festive gingerbread house is a holiday showstopper, with warm spices and a glossy caramel glaze that holds everything together—no royal icing required!

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream

Instructions:

1. Make the dough: Whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, beat 1/2 cup softened butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 large egg, then gradually add the dry ingredients until a stiff dough forms. Chill for 1 hour.
2. Bake the pieces: Roll dough to 1/4-inch thickness on a floured surface. Cut into house panels (two rectangles for walls, two peaked rectangles for roof, etc.). Bake at 350°F for 12–15 minutes until firm. Cool completely.
3. Make the glaze: In a saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, about 10 minutes. Remove from heat and carefully whisk in 1/4 cup heavy cream until smooth. Let cool slightly until thickened but still pourable.
4. Assemble: Use the caramel glaze as “cement” to attach walls, then the roof. Let set for 30 minutes before decorating.

The caramel glaze adds a rich, buttery depth to the spiced gingerbread—and it sets faster than traditional icing, so your house stays sturdy. No piping bags needed!

Tip: For clean cuts, chill the baked pieces for 10 minutes before trimming edges with a serrated knife.

Gingerbread House with M&M Accents

This festive gingerbread house is a holiday showstopper, with crisp spiced walls and playful M&M decorations that kids (and adults!) will love.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 3/4 cup molasses
• 1 large egg
• 1 cup royal icing (pre-made or homemade)
• 1/2 cup M&Ms (holiday colors preferred)

Instructions:

1. Make the dough: Whisk together flour, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp baking soda. In a separate bowl, cream 1/2 cup butter with 1/2 cup brown sugar until fluffy, then beat in 3/4 cup molasses and the egg. Gradually mix dry ingredients into wet until a stiff dough forms.
2. Shape & chill: Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 2 hours (up to overnight).
3. Cut & bake: Roll dough 1/4″ thick on a floured surface. Cut into house panels (two rectangles for walls, two peaked rectangles for roof, etc.). Bake at 350°F for 12-15 minutes until edges are firm. Cool completely.
4. Assemble: Use royal icing to glue walls together, holding for 1-2 minutes until set. Attach roof panels, then pipe icing along seams to reinforce. Let dry 1 hour.
5. Decorate: Pipe icing designs onto house, then press M&Ms into wet icing as “roof tiles,” “path stones,” or window trim. Let dry completely (4+ hours).

The warm spices and molasses give this gingerbread a deep, nostalgic flavor, while the M&Ms add a cheerful pop of color that makes decorating foolproof.

Tip: For sturdier construction, bake pieces an extra 2-3 minutes—they’ll darken slightly but hold up better to handling.

Gingerbread House with Sprinkles and Sugar Pearls

This festive gingerbread house is a showstopper with its crunchy walls, warm spices, and playful sprinkle-and-pearl decorations—perfect for holiday crafting with kids!

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 1 cup royal icing (for assembly)
• 1/4 cup rainbow sprinkles
• 2 tbsp sugar pearls

Instructions:

1. Make the dough: Whisk together 3 cups flour, 1 tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in 2/3 cup molasses and 1 egg, then gradually add dry ingredients until a stiff dough forms. Chill for 1 hour.
2. Cut & bake: Roll dough to 1/4-inch thickness on a floured surface. Cut into house panels (2 rectangles for walls, 2 peaked rectangles for roof, etc.). Bake at 350°F for 12–15 minutes until edges are firm. Cool completely.
3. Assemble: Use 1 cup royal icing to glue walls and roof together. Let dry 1 hour. Pipe icing along seams and edges, then immediately press on 1/4 cup sprinkles and 2 tbsp sugar pearls before icing sets.

The secret? A hint of cloves deepens the ginger’s warmth, while the sugar pearls add a delicate crunch against the chewy dough. Display it proudly—or let the kids nibble it down!

Tip: For sturdier construction, bake pieces an extra 2 minutes—they’ll hold up better to decorating.

Conclusion

With 18 delightful gingerbread house ideas, there’s something here for every baker—whether you’re a beginner or a seasoned pro! We hope these festive recipes inspire your holiday creativity. Don’t forget to try your favorites, leave a comment below, and share the joy by pinning this roundup. Happy baking!