Gingerbread House Mini Gingerbread Houses
Transform your holiday baking into a charming, edible craft with these delightful Mini Gingerbread Houses! Perfectly spiced with ground ginger, cinnamon, and cloves, these miniature gingerbread creations are as fun to make as they are to display. The dough is easy to work with, and a fragrant mixture of molasses and brown sugar gives these houses their rich, warm flavor. Royal icing serves as both the "glue" for assembling your architectural masterpiece and a canvas for festive decorating. Customize each house with colorful candies for a personal touch, and let your creativity shine. These mini gingerbread houses are a holiday centerpiece, treat, and activity rolled into one, making them perfect for gifting, decorating, or simply savoring with loved ones.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Brown sugar
- 120 milliliters Molasses
- 1 large Egg
- 375 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 200 grams Powdered sugar (for royal icing)
- 1 large Egg white (for royal icing)
- 1 teaspoon Lemon juice (for royal icing)
- 100 grams Decorative candies
Instructions
In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and molasses until smooth and combined. Remove the mixture from heat and let cool slightly.
Transfer the butter mixture to a large mixing bowl. Add the egg and beat until smooth.
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Divide the dough in two, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Roll out one disk of dough on a lightly floured surface to about 3mm (1/8 inch) thickness. Use miniature gingerbread house templates (walls, roof, and gable pieces) to cut shapes. Transfer cutouts to prepared baking sheets.
Bake for 10-12 minutes, or until the edges darken slightly. Allow the pieces to cool completely on the baking sheets before handling.
To prepare royal icing, whisk the powdered sugar, egg white, and lemon juice in a bowl until stiff peaks form. Transfer the icing to a piping bag with a small round tip.
Assemble the gingerbread house by piping royal icing along the edges of walls and roofs, holding pieces together until they adhere. Allow the structure to dry and set completely before decorating.
Use the remaining royal icing to add decorative details, and affix candies to the walls and roof. Let the icing fully harden before displaying or serving.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 83.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
