Gingerbread House Frame (Printable)

A delightful gingerbread frame perfect for holiday displays with festive candies and treats.

# Ingredient List:

→ Gingerbread Dough

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

→ Royal Icing

11 - 1 egg white
12 - 1 2/3 cups powdered sugar, sifted
13 - 1/2 tsp lemon juice

→ Decoration

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

# Steps:

01 - In a large bowl, cream together butter and brown sugar until light and fluffy. Incorporate the egg and molasses thoroughly.
02 - Whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt in a separate bowl.
03 - Gradually mix dry ingredients into wet mixture to form a smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - On a floured surface, roll dough to 1/5 inch thickness. Cut out house panels (front, back, sides, roof) about 4 to 5 inches each using templates.
06 - Place panels on baking sheet and bake for 10 to 12 minutes until edges are just firm. Cool completely on a wire rack.
07 - Beat egg white to soft peaks. Gradually add powdered sugar and lemon juice, beating until thick and glossy.
08 - Use royal icing to attach panels together, holding each briefly until set. Allow structure to dry fully, at least 30 minutes.
09 - Drizzle melted white chocolate and affix candies and sprinkles with royal icing. Optionally dust with edible glitter.
10 - Place the assembled frame on a platter and surround with cookies, nuts, or festive treats to complete the arrangement.

# Tips from the Pros:

01 -
  • It's absolutely stunning as a table centerpiece, and people always ask how you made something so elegant.
  • The gingerbread stays wonderfully crispy for days, so you can build it ahead without stress.
  • It becomes a conversation starter where everyone wants to peek inside and admire the construction.
  • Once assembled, you fill the center with other festive treats, making it a practical and gorgeous way to display cookies and candies.
02 -
  • The dough must be properly chilled, or it will spread too much during baking and your house panels won't maintain their shape. I learned this the hard way when I skipped the chill and ended up with gingerbread blobs instead of neat rectangles.
  • Royal icing needs to be thick enough to hold the structure but not so thick it won't spread. The consistency should be like peanut butter—if it's too thin, your house will collapse, and if it's too thick, you'll break the delicate gingerbread panels trying to assemble them.
  • Bake the panels until the edges are just set but the centers are still slightly soft. Overbaked panels become so brittle they shatter, but underbaked ones are too fragile to assemble. It's a sweet spot that takes just 10 to 12 minutes.
03 -
  • For extra sturdiness and deeper color, add a tablespoon of cocoa powder to your dough. It won't change the flavor noticeably, but it darkens the gingerbread beautifully and adds a subtle richness that makes the spices shine.
  • If you don't have royal icing experience, practice piping a few lines on parchment paper before decorating your frame. It's easier than you think, and even imperfect piping looks charming and homemade.
  • Use high-quality chocolate for melting drizzles—it melts smoothly and sets beautifully. Melt it in short 10-second bursts in the microwave, stirring between each burst, to prevent scorching.
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