Get ready to transform your kitchen into a festive wonderland with the most foolproof and stress-free gingerbread house recipe ever! Imagine impressing your family and friends with a professional-looking gingerbread masterpiece that looks like it came straight from a holiday bakery window. Our silicone mold technique makes building a gingerbread house so easy that even baking beginners can achieve picture-perfect results, guaranteeing smiles, memories, and delicious holiday cheer in just 90 minutes!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 1 house
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 egg
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the molasses and egg to the butter mixture, beating until completely incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be slightly sticky but manageable.
- Chill the dough in the refrigerator for 30 minutes to make it easier to handle and prevent spreading during baking.
- Remove the chilled dough and press it carefully into the prepared silicone gingerbread house molds, ensuring even distribution and smooth surfaces.
- Bake in the preheated oven for 12-15 minutes, or until the edges are firm and the center is set but still slightly soft.
- Remove from the oven and let the gingerbread pieces cool completely in the silicone molds for about 20 minutes.
- Carefully remove the gingerbread pieces from the silicone molds, ensuring they are completely cooled and firm.
- If desired, prepare royal icing for assembly and decoration. Use the icing as "glue" to connect the gingerbread house pieces together.
- Allow the assembled gingerbread house to set and dry completely before adding final decorative details like candies, sprinkles, or additional icing.
Tips
- Chill your dough thoroughly to prevent spreading and ensure crisp mold details
- Use room temperature ingredients for smoother dough consistency
- Let gingerbread pieces cool completely in silicone molds to maintain their shape
- Royal icing works best when slightly thick - it should hold its shape when piped
- For extra stability, let each icing connection dry for 10-15 minutes before adding more pieces
- Store your finished gingerbread house in a cool, dry place to prevent moisture damage
- Consider using food-safe decorative elements like edible glitter or themed sprinkles for extra magic
Nutrition Facts
Calories: 2400kcal
Carbohydrates: 350g
Protein: 30g
Fat: 90g
Saturated Fat: 55g
Cholesterol: 280mg
