Gingerbread House Frame (Printable Version)

Festive gingerbread house frame with classic tones, ideal for holiday centerpieces and treats arrangement.

# What You'll Need:

→ Gingerbread Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup brown sugar
03 - 7 tbsp unsalted butter, softened
04 - 3 1/2 tbsp 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)

# How To Make It:

01 - In a large bowl, beat the softened butter and brown sugar until light and fluffy.
02 - Add the egg and molasses to the creamed mixture, mixing thoroughly.
03 - In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
04 - Gradually incorporate dry ingredients into wet ingredients until a smooth dough forms. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
05 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
06 - On a floured surface, roll dough to 1/5 inch (5 mm) thickness. Cut out house panels (front, back, sides, roof) using templates approximately 4–5 inches (10–12 cm) in size.
07 - Arrange cut pieces on the lined baking sheet. Bake for 10–12 minutes or until edges are slightly firm. Transfer to a wire rack to cool completely.
08 - Beat egg white to soft peaks. Gradually add sifted powdered sugar and lemon juice, continuing to beat until the icing is thick and glossy.
09 - Using royal icing as adhesive, attach gingerbread panels to form the house frame. Hold each piece briefly in place until set. Allow the assembled structure to dry for at least 30 minutes.
10 - Drizzle melted white chocolate over the frame and adhere assorted candies and sprinkles with royal icing. Optionally, dust with edible glitter or silver pearls.
11 - Place the completed gingerbread house frame on a serving platter. Arrange additional cookies, nuts, or festive treats around to create a holiday display.

# Expert Advice:

01 -
  • It's stunning enough to be your table's main attraction, yet approachable enough that you won't spend all day on it
  • The warm spices fill your kitchen with that cozy holiday magic that candles can only pretend to offer
  • Unlike a full house, this frame is actually sturdy and won't collapse—I learned that the hard way
  • You get to decorate with chocolate and candies in a way that feels artistic and fun, not stressful
02 -
  • If your panels are too thin, they'll crack when you handle them or try to pipe icing along the seams. I learned this by creating several gingerbread house 'incidents' before I got it right. Five millimeters is not a suggestion—it's the difference between building and breaking.
  • Royal icing needs time to set before you move or decorate further. I once tried to decorate while the frame was still wet and watched panels slip sideways like they were on ice. Now I treat drying time with respect.
  • Baking the panels a day ahead and storing them in an airtight container actually improves your final result. They firm up further, making assembly steadier, and you're not rushing yourself right before the holiday dinner.
03 -
  • Cut your panels slightly larger than you think you need, then gently file the edges smooth with a pastry wheel or sharp knife after baking. This prevents the rough edges from breaking and gives you cleaner seams when you assemble.
  • Keep your royal icing covered with a damp cloth while you're working with it—it crusts over quickly and becomes impossible to pipe. A covered bowl is your friend.
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