Gingerbread House Frame (Printer View)

Festive gingerbread frame with warm spices and classic holiday decorations for an inviting centerpiece.

# What you'll need:

→ Gingerbread Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup brown sugar
03 - 7 tablespoons unsalted butter, softened
04 - 3 1/2 tablespoons molasses or dark honey
05 - 1 large egg
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground cloves
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

→ Royal Icing

11 - 1 egg white
12 - 1 1/2 cups powdered sugar, sifted
13 - 1/2 teaspoon lemon juice

→ Decoration

14 - 1 3/4 ounces white chocolate, melted
15 - Assorted white and brown candies (e.g., chocolate buttons, white sprinkles, mini marshmallows)
16 - Edible glitter or silver pearls (optional)

# Method:

01 - In a large bowl, cream together the butter and brown sugar until light and fluffy.
02 - Mix in the egg and molasses thoroughly.
03 - In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
04 - Gradually incorporate dry ingredients into wet mixture until smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
05 - Set oven to 350°F (180°C) and line baking sheet with parchment paper.
06 - On a floured surface, roll dough to 1/5 inch (5 mm) thickness. Cut house panels (front, back, sides, roof) approximately 4 to 5 inches (10–12 cm) using templates.
07 - Place cut pieces on prepared baking sheet and bake for 10 to 12 minutes until edges are just firm. Allow to cool completely on a wire rack.
08 - Beat egg white to soft peaks, then gradually add powdered sugar and lemon juice, mixing until thick and glossy.
09 - Use royal icing to attach panels together, holding each piece briefly until set. Let dry fully for at least 30 minutes.
10 - Drizzle melted white chocolate and apply candies and sprinkles using royal icing as adhesive. Optionally dust with edible glitter.
11 - Once fully set, place the frame on a platter and arrange additional cookies or treats around it to complete the festive centerpiece.

# Expert Advice:

01 -
  • It's a showstopper that sits proudly on your table, impressing everyone before they even taste it
  • The warm spices fill your kitchen with that unmistakable holiday comfort that makes the whole house smell like celebration
  • You get to build something with your hands, making it a gift you've truly created yourself
  • Once assembled, it frames whatever cookies or treats you arrange inside, turning a simple platter into festival art
02 -
  • Never skip the chilling step for the dough—I learned this by watching panels spread into amoebas in the oven, and now I chill both the dough and the cut pieces
  • Royal icing doesn't set instantly; it needs time, and rushing assembly leads to leaning walls that look rustic rather than intentional
  • Bake your panels just until the edges are firm—overbaking turns them brittle and prone to cracking when you apply pressure
  • The cooler your icing, the faster it sets; if it's too warm, it won't grip the panels together
03 -
  • Make a cardboard template for each house panel before you start cutting—tape it to your dough so your edges stay clean and consistent, making assembly fit like it should
  • If a panel cracks while baking, don't discard it; carefully remove it from the oven and save it for a patched side panel where the repair looks intentional
  • Keep your royal icing covered with a damp cloth while you work; exposure to air dries it out and makes it grainy
  • If your house leans as it sets, gently prop it with small cardboard supports while the icing dries—no one will know it was stabilized, and it'll be perfect
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