Make Your Own

    Gingerbread House

    Making a gingerbread house may seem daunting at first, but in reality, it's not very difficult. And, it's a rewarding, hands-on activity for kids of all ages. Make it into party, and it's an especially festive effort.

    Items You'll Need...



    You will need a scale to weigh your flour, a rolling pin, a ruler, parchment paper and a cookie tray.



    I use a custom-made template to cut my houses - but a sharp chef's knife will work perfectly.



    For the base, I recommend using a Wilton® cake circle. You'll "glue" your house to the circle.



    I highly recommend disposable Wilton icing bags. Lacking that, thick quart sized baggies will suffice.

    OK, Get Ready!

    I strongly recommend using a scale - it makes it so much easier to accurately measure the flour. But, if you don't have a scale, use four and a third cups flour instead. Note that the dough must be refrigerated before it's rolled out and baked - and you'll want to let your houses sit for a day or two before decorating them. This allows for the house to firmly set, making it much easier to decorate.



    4 cups all purpose flour (27 oz)
    1 cup sugar (granulated, white)
    2 teaspoons ground ginger
    1 ½ teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    ½ teaspoon salt
    1 cup shortening
    1 egg
    1 cup molasses
    2 tablespoons vinegar


    3 level tablespoons meringue powder
    2 pounds of confectioner's sugar
    5.4 ounces warm water
    ½ teaspoon cream of tartar

    Rolling out gingerbread houses
    Decorating gingerbread houses
    A village of undecorated gingerbread houses
    A gingerbread house decorating party