Gingerbread Village with Houses (Printable)
Charming spiced gingerbread houses crafted for festive decorating and joyful gatherings throughout the holidays.
# Ingredient List:
→ Gingerbread Dough
01 - 2 ½ cups all-purpose flour
02 - ½ cup brown sugar
03 - ½ cup unsalted butter, softened
04 - ½ cup dark molasses
05 - 1 large egg
06 - 2 teaspoons ground ginger
07 - 2 teaspoons ground cinnamon
08 - ½ teaspoon ground cloves
09 - ½ teaspoon ground nutmeg
10 - 1 teaspoon baking soda
11 - ¼ teaspoon salt
→ Royal Icing (assembly and decoration)
12 - 2 large egg whites
13 - 3 cups powdered sugar, sifted
14 - ½ teaspoon cream of tartar
15 - 1 teaspoon lemon juice
→ Decorations
16 - Assorted candies (gumdrops, candy canes, chocolate buttons, sprinkles)
17 - Shredded coconut or powdered sugar for snow effect
# Steps:
01 - Cream together softened butter and brown sugar in a large bowl until light and fluffy. Incorporate molasses and egg, mixing thoroughly. In a separate container, combine flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually blend dry ingredients into the wet mixture until a dough forms. Divide into two portions, shape into discs, wrap in plastic wrap, and refrigerate for one hour.
02 - Preheat the oven to 350°F (180°C). Roll chilled dough on a lightly floured surface to ¼ inch (6 mm) thickness. Cut shapes for house walls and roofs using templates. Place pieces on parchment-lined baking sheets. Bake each batch for 12 to 15 minutes until firm and lightly browned. Remove and cool completely on wire racks.
03 - Beat egg whites until frothy. Gradually whisk in sifted powdered sugar and cream of tartar. Add lemon juice and continue beating until stiff peaks form. Transfer icing to a piping bag, covering unused portion to prevent drying.
04 - Pipe royal icing along edges of wall pieces and assemble onto a sturdy base. Hold together briefly until icing sets. Attach roof pieces similarly. Allow assembled structures to dry for a minimum of 30 minutes to ensure stability.
05 - Use royal icing and assorted candies to embellish houses creatively. Add shredded coconut or sift powdered sugar for a snow-like effect.
# Expert Advice:
01 -
- You get to build something with your hands that tastes as good as it looks, which somehow makes the whole project feel less like work.
- The dough is forgiving enough for first-timers but sturdy enough that your houses won't collapse mid-assembly.
- Three to five houses means you can keep one and share the joy, or build a whole village if you're feeling ambitious.
02 -
- Room temperature ingredients—especially butter—make the difference between grainy dough and silky dough; take the five minutes to let things warm up.
- Egg white has one job in royal icing, and that's to hold air, so even a tiny drop of yolk will sabotage your whole batch.
- Royal icing takes time to set; rushing into decoration before the house structure is solid will result in collapsing walls and frustration.
03 -
- Make extra royal icing beyond what the recipe calls for; you'll use it for assembly, and you always want backup when piping.
- If your icing gets too stiff while you're working, add a tiny drop of water and re-whip for 20 seconds; it'll loosen up without losing structure.
- For extra flavor depth, toast your spices gently in a dry pan for a minute before measuring; the warmth wakes them up.