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Gingerbread House Kit
Six pieces for just
(6 x 6", 8 x 8" and
NEW 3.5" x 5"
sizes available)

Find a recipe and step by step instructions below



6" House:
Chimmney = 1 1/2" H x 1 1/4" W Window =1 1/8" H x 3/4" W
Door = 2 5/8" H x 1 1/4" W Front/Back Panel = 3 1/2 "H x 5 1/2" W

3.5" House:
Chimney = 1" x 1"
Window = 1" x 1/2"
Door = 1" x 1 1/2"
Front/Back Panel - 3 1/2" x 4"

8" House:
Chimney = 2 1/2" H x 2" W Window  = 2"  H   x 1" W
Door  = 3 1/4" H x 2" W
Front/Back Panel  4" H x 10" W

There are lots of gingerbread house recipes, but this is my favorite. 
  I've made it many times and the gingerbread houses have lasted for years!


This recipe makes enough dough for one 11 x 17 jellyroll pan.  You will need three of  these cakes to make the house with the cutters shown above.  If you want to create a base with the gingerbread dough you will need four.  The cut pieces become firmer over time so it is possible to make them over several days -- as long as you cut them as soon as they are baked.

1 T. butter, softened
6 1/4 cups all-purpose flour
6 T baking powder
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. ground nutmeg
1/4 t. ground cardamon
1/8 t. salt
3/4 cup honey
1 3/4 cups sugar
1/4 cup butter
1/3 cup fresh lemon juice
1 T. finely grated lemon peel
1 egg
1 egg yolk

With a pastry brush, lightly coat an 11 x 17 inch jellyroll pan with 1 T. of soft butter.  Sprinkle 
1/4 cup of flour onto the pan and tip from side to side to coat evenly.  Turn pan over to remove 
excess.  Set pan aside.

Sift 6 cups flour, baking powder, cinnamon, cloves, nutmeg, cardamon, and salt together 
into a bowl and set them aside.

Preheat the oven to 325 degrees.  

In a heavy 4 to 5 qt. saucepan bring the honey, sugar and butter to a boil over high heat, stirring with a 
large spoon until the sugar is dissolved and the butter is melted.  Remove the pan from the heat, mix in 
the lemon juice and lemon peel, and cool to room temperature.  

HINT:  The mixture will cool more quickly if you pour it out of the saucepan and into the large mixing bowl
you will use to mix in the flour mixture.

Beat 2 cups of flour and spice mixture into the cooled sugar mixture. Add the egg and egg yolk and 
then beat in the reaming 4 cups of  flour and spice mixture.  Flour your hands and knead until the 
dough is smooth and pliable and still slightly sticky.  If it is too moist to handle, beat in more flour 
by the tablespoon.

HINT:  I doubled the recipe and used my hand mixer to beat in the flour.  I used a VERY large
bowl, but it worked fine.

rollgingerhousePlace the dough in the jellyroll pan and with a lightly floured rolling pin, 
press and roll it out as evenly as possible, forcing it into the corners with 
your fingers.  Bake for 35 minutes or until the cake is firm and top brown.  
Let the cake cool in the pan for 4 or 5 minutes, then using the cutters, cut 
it into the shapes.  You can cut two end pieces from one cake, and a side 
and top from the other two.  With the leftovers, cut four 1"x 3" rectangular pieces to 
make braces for the inside of your house.
  Be sure to cut the doors and windows out of the sides
 and front before the dough cools.  If you are cutting the base from gingerbread, use a sharp knife to cut 
a square, rectangle or design of your choice from one of the pans.  You will have enough cake to cut 
small gingerbread characters with your ginger cutgingerhouse man cookie cutters and trees with tree cutters..  Set the pieces 
on wax paper to cool completely.   Bake and cut the remaininggingerlayedout cakes in the 
same fashion.  
HINT: The cutters will become hot quickly, use pot holders to press each cutter firmly into the dough.  Then, use a large spatula to move the cut pieces to the wax paper.


To make stained glass windows in your house,  bake the cake as in the directions 
above.  After  cutting the windows out of the selected piece, put the gingerbread piece back 
onto the hot jelly roll pan  that you have lined with parchment paper.  Sprinkle chopped 
Lifesaver type candies into the openings.   Put the pan into the oven,  still set at 325 degrees,  
and bake until the candies are melted -- about 7 minutes.  Allow the piece to cool, completely 
on the paper lined pan. 


Choose a sturdy surface to create your gingerbread house on.  You can cover it with tin foil 
if you prefer.   Use a pastry bag filled with royal icing to cement the  pieces together (recipe below).  HINT:  If you plan  to have small children helping you decorate the house, it might be best to put
  it together before they arrive.   This part is time consuming.

 Start with one end wall and one side wall.  
Pipe icing  onto the inside edge of the front 
and end of the side  piece.   Hold the pieces 
upright for 3 or 4 minutes,  until the icing is set

Ice the opposite end of the side wall and 
the bottom  of the other end wall, and fit that 
wall onto the house.  Hold until set.

Use the 1 x 3 rectangular pieces you cut 
from scraps to create braces for the inside 
corners.  Ice one side and one edge of 
each brace and place one in each corner.

 Let the icing dry for at least ten minutes. I used sturdy water glasses to hold the pieces in place while the icing was setting up.

Don't forget to add the braces to each corner.  

All the sides are on and my glasses are holding everything together.  This is a good time to 
walk away for a half  hour or so.

Ice the top edges of the front and back pieces
and the inside edges of your top piece.  
Carefully press it onto the house.  Patience, this 
will take a while to set up.  Hold it for a few minutes then set something next to it to  hold it while it dries.

The roof pieces should meet, but do not try to 
overlap them; simply fill the space between them 
with icing to make a roof peak.  Hold the roof until
 it is steady -- this could take 5 minutes or so.

Finally,  ice and join the two chimney parts and 
put the chimney in place, holding until it sets.

The house is now ready to decorate.  As you can 
see, I saved the door piece to decorate 
and add later.

Now it's time to decorate the house.  Let your imagination go wild.  Use the rest of your icing and make more if you need it to cement pieces of candy to your house. When the house is done, sprinkle the roof and base with sugar.

4 egg whites 
5  cups confectioners' sugar

Beat the whites with a whisk or electric mixer until they are frothy and slightly thickened.  Sift the confectioners' sugar into the whites 1/2 cup at a time, beating thoroughly after each addition.  
Continue to beat for about 5 minutes or until a stiff icing is formed.  Fill a pastry bag fitted with 
a large round decorate tip (# 5 or 6) with the royal icing. 

 If you prefer, you can decorate the sides, front and back of the house before you put the house 
together.  Make sure you wait for the icing to dry completely before putting the house together.  

Click on the image below  for decorating inspiration.

Although it appears fragile, your house should last for many Christmases.  Cover it well with plastic wrap and store it in a cool dry place between seasons.

This page cannot be duplicated for commercial purposes without the expressed written
consent of Kitchen Collectables, Inc.

Gingerbread house
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