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Add a little extra creativity to your holiday baking with this Classic Gingerbread House Cookie Mix Recipe. Comes with Royal Icing Recipe & Template

Building a Classic Gingerbread House is a holiday tradition in our home. I have to admit that I have in the past purchased a store bought kit due to lack of time. The kit was awful. Sure the kids had fun making their own houses, but in reality it tasted like cardboard and the icing was incredibly difficult to handle.

Over the years I have acquired many old recipe books from my grandmother.  Sometimes those old-time recipes are actually really good. As I was flipping through a  cookbook called “Cookies” I stumbled upon the following recipe. Their is no way to give full disclosure or link to the original recipe. Can you believe that?  The published date was 1989.  YEP!!!  So I was 11 years old when this book came out.

I created this FUN template to help you create this exact Classic Gingerbread House. You can Print that template Here!  

This Classic Gingerbread House Cookie Mix will make 4 smaller houses with little to none of the dough left over.

Classic Gingerbread House Cookie Mix Recipe

Classic Gingerbread House Cookie Mix - dry ingredients

In a large bowl, combine together flour, baking soda and spices. Then in a medium bowl cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well.

Classic Gingerbread House Cookie Mix - making the dough

Combine both the dry ingredient into the wet ingredient mixture.  Adding in one cup of the dry mixture at a time to the wet ingredients.

Classic Gingerbread House Cookie Mix - Gingerbread house dough

Roll out dough ¼ inch thick on floured surface.

Classic Gingerbread House Cookie Mix - Gingerbread dough cut outs

Cut out shapes using a sharp knife, pizza cutter or fondant knife (which is what I used). I then used a folk to lift up the edge before placing on my ungreased baking sheet.

Classic Gingerbread House Cookie Mix - Cut out Gingerbread house parts

Bake for 8 – 11 minutes at 350 degrees or until edges of Gingerbread House Cookie shapes are browned. At this point your house should smell just amazing.

Classic Gingerbread House Cookie Mix Recipe

5 from 1 reviews
Gingerbread House Cookie Mix Recipe
 
Author:
Recipe type: Dessert
Ingredients
  • 3 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ginger
  • 1 ½ tsp cinnamon
  • 1 tsp ground cloves
  • ¼ tsp coriander
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 1 egg
  • ¾ cup Maple Sugar or Molasses
  • ½ tsp salt
  • 2 tsp grated orange rind
Instructions
  1. Preheat oven to 375 degrees
  2. In a large bowl, combine together flour, baking soda and spices.
  3. Then in a medium bowl cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir in dry ingredients.
  4. Roll out into ¼ inch thick on floured surface.
  5. Cut out in desired shapes. Place on ungreased cookie sheet.
  6. Bake for 8-11 minutes until lightly brown around edges. Transfer to wire rack to cook.

Classic Gingerbread House Cookie Mix - Ingredients for Royal Icing

In a large bowl with attached mixing stand add confectioners sugar and meringue powder. Mix on low speed until combined. Add water. Just a quick note here; it is very important to make sure that you have no grease on any of your mixing tools or bowls. The residual grease will cause this royal icing not to fluff up.

Classic Gingerbread House Cookie Mix - Covered stand Mixer for Royal Icing

Place moist towel over stand mixer to prevent icing from drying out.

Classic Gingerbread House Cookie Mix - Finished Royal Icing

Mix on low speed for 7 – 10 minutes.  Icing is finished when icing looses it sheen and is stiff. Use immediately or place in air tight container for use later. Can be stored up to two weeks.

Simple Royal Icing for Gingerbread House

5 from 1 reviews
Classic Gingerbread House Cookie Mix
 
Author:
Recipe type: Dessert
Serves: 3 cups
Ingredients
  • 3 tsp Meringue Powder
  • 16 oz Confectioners Sugar
  • 5 - 6 tsp of Lukewarm Water
Instructions
  1. In a large bowl with attached mixing stand add confectioners sugar and meringue powder.
  2. Mix on low speed until combined.
  3. Add water. Place moist towel over stand mixer to prevent icing from drying out.
  4. Mix on low speed for 7 - 10 minutes.
  5. Icing is finished when icing looses it sheen and is stiff.
  6. Use immediately or place in air tight container for use later. Can be stored up to two weeks.

 

Now is when the creative fun begins. I pulled out my kids leftover Halloween candy, because “HEY” we still have lots of candy.  I wrote a great post; 10 Ways to Use Your Leftover Halloween Candy, you may want to check it out.  A few of my favorite tips are to re-gift that candy as stocking stuffers, save it for building your Gingerbread Houses and (well) you will have to read the rest of the article to find out more.

To apply your royal icing “glue” you can simply use a food storage bag, fill with icing and cut the tip off  or use a pipping bag. For the below Gingerbread house I used Wilton  tip #21 with Wilton pipping bag.  The royal icing and gingerbread house parts will need a gentle hand when placing together. Once set, you can move your house around with ease.

Don’t you just love the skulls and bones? HA!

Other Classic Cookie Recipes

Homemade Almond Joy Shortbread Cookies

Salty Sweet Oatmeal Pretzel Cookies

Easy No Bake Peppermint Dipped Cookies

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