Gingerbread House Recipe – Cinnamon, Ginger & Clove Delight

Last Updated on 2 months by Neha Deshmukh

Gingerbread House Recipe – Cinnamon, Ginger & Clove Delight

Hey everyone! There’s just something magical about a gingerbread house, isn’t there? I remember the first time I attempted one as a kid – it was a slightly wonky, heavily iced masterpiece, but it was so much fun to make with my family. This recipe is a little more involved than some, but trust me, the end result is worth it. It’s packed with warm spices and makes for a stunning centerpiece during the holidays. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any gingerbread house recipe. It’s a flavour explosion! The combination of cinnamon, ginger, and cloves is seriously comforting. Plus, making a gingerbread house is a fantastic activity to do with loved ones. It’s a little bit of a project, yes, but the joy of creating something beautiful (and delicious!) together is unbeatable. This recipe yields enough gingerbread to build a lovely house and have plenty of cookies left over for snacking (or decorating!).

Ingredients

Here’s what you’ll need to bring this gingerbread dream to life:

• 1 cup (226g) butter
• 1.5 cups (300g) brown sugar
• 1 cup (240ml) water
• 2 tablespoons (10g) cinnamon
• 1.25 tablespoons (7g) ground ginger
• 3 teaspoons (6g) ground cloves
• 1 tablespoon (9g) baking soda
• 5 cups (600g) all-purpose flour

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Spices: Seriously, don’t skimp on the spices! Freshly ground spices will give you the most vibrant flavour. If you can, grind your own.
• Brown Sugar: I prefer dark brown sugar for this recipe – it gives a richer, molasses-y flavour. Light brown sugar will work in a pinch, but the colour and flavour won’t be quite as intense.
• Flour: All-purpose flour is perfect for this recipe, but you could experiment with using a portion of whole wheat flour for a slightly nuttier flavour. Just don’t replace all of it, or the dough might become too dense.
• Butter: Using unsalted butter allows you to control the salt level.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, cream together the butter and brown sugar until everything is light and fluffy. This takes a little elbow grease (or a good stand mixer!).
2. Add the cinnamon, ground ginger, and cloves to the butter mixture. Give it a good mix to distribute those warm spices. Your kitchen should already be smelling amazing!
3. Dissolve the baking soda in boiling water. This is important – it activates the baking soda and helps the gingerbread rise. Add this bubbly mixture to the dough along with the flour. Mix until a stiff dough forms. It will take some work!
4. Now for the patience part. Wrap the dough tightly and chill it overnight in the refrigerator. This allows the flavours to meld and makes the dough much easier to work with.
5. Prepare cardboard templates for the house components – roof, front, back walls, and sides. You can find templates online, or get creative and design your own!
6. On a lightly floured surface, roll out the dough to about ¼-inch (6mm) thickness. Use your templates to cut out the shapes.
7. Preheat your oven to 375°F (190°C). Place the cut dough pieces onto a baking sheet and bake for about 15 minutes, or until they’re firm.

8. Let the baked pieces cool completely on a wire rack. This is crucial – you don’t want to try assembling a warm gingerbread house!

9. Time to assemble! Use ready-made icing (Wilton or Pillsbury work great) to “glue” the pieces together. Be generous with the icing – you want a strong hold.

10. Let the icing set completely before displaying or decorating further. This might take a few hours, so plan ahead!

Expert Tips

A few things I’ve learned over the years…

• Preventing Puffing: To prevent the gingerbread from puffing up too much during baking, gently dock the dough with a fork before baking.
• Clean Cuts: For really clean cuts, chill the dough again for about 15 minutes after rolling it out.
• Icing Techniques: Use a piping bag for more precise icing application. And don’t be afraid to get creative with your decorations!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Gingerbread House Adaptation: Substitute the butter with a vegan butter alternative and ensure your icing is vegan-friendly.
• Gluten-Free Gingerbread House Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly.
• Spice Level Adjustments: My family loves a bold spice flavour, but if you prefer something milder, reduce the cinnamon, ginger, and cloves by half.
• Christmas/Winter Festival Adaptations: Decorate with themed candies and sprinkles to celebrate different festivals! My friend Priya always makes hers with colourful sugar gems for Diwali.

Serving Suggestions

Okay, let’s be real – a gingerbread house isn’t really about eating it. It’s a beautiful decoration! Display it proudly on your mantelpiece, dining table, or anywhere you want to add a touch of festive cheer. You can surround it with other Christmas treats like cookies, chocolates, and candies.

Storage Instructions

Store leftover gingerbread cookies in an airtight container at room temperature for up to a week. The gingerbread house itself is best displayed and enjoyed as a decoration – it can become quite brittle over time.

FAQs

Got questions? I’ve got answers!

• How long does gingerbread dough keep in the refrigerator? You can keep the dough refrigerated for up to 3 days.
• What is the best icing to use for a gingerbread house? Royal icing is the gold standard – it dries hard and provides a strong hold.
• Can I make the gingerbread house pieces ahead of time? Absolutely! You can bake the pieces a few days in advance and store them in an airtight container.
• How can I prevent my gingerbread house from collapsing? Use plenty of icing, and let each section set before adding the next. A sturdy base is also helpful!
• What can I do with leftover gingerbread dough? Make gingerbread men, stars, or other festive shapes! You can also crumble it up and use it as a topping for desserts.