Gingerbread House Frame (Printable Version)

A festive gingerbread frame decorated with white chocolate and candies for a holiday centerpiece.

# What You Need:

→ Gingerbread Dough

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

# How to Make It:

01 - In a large bowl, cream together softened butter and brown sugar until light and fluffy.
02 - Add the egg and molasses, mixing thoroughly to combine.
03 - In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
04 - Gradually add dry ingredients to wet mixture, stirring until a smooth dough forms. Wrap tightly and chill for at least 30 minutes.
05 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll dough to approximately 1/5 inch (5 mm) thickness. Cut shapes for house panels using templates (approx. 4 to 4 3/4 inches per panel).
07 - Arrange pieces on prepared baking sheet. Bake for 10–12 minutes until edges are just firm. Allow to cool completely on a wire rack.
08 - Beat egg white to soft peaks. Gradually add powdered sugar and lemon juice, continuing to beat until thick and glossy.
09 - Using royal icing as adhesive, attach panels together, holding briefly until set. Allow assembled frame to dry fully 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.
11 - Once fully set, place the frame on a platter and arrange seasonal cookies, nuts, or treats around it to complete the presentation.

# Expert Advice:

01 -
  • It's a stunning edible centerpiece that becomes the conversation starter at any holiday table, and guests are always amazed you made it yourself
  • The dough is forgiving and fun to work with—you don't need to be an expert baker to create something beautiful and impressive
  • Once assembled, it keeps beautifully for days, so you can build it ahead and reduce holiday stress
02 -
  • Bake your panels a full day ahead and store them airtight if possible—they become more stable and less likely to crack when you're assembling. I learned this after my first collapsed house taught me patience.
  • Royal icing is your friend, but it needs time to set between assembly steps. Rushing the process is the fastest way to a leaning tower of gingerbread. Thirty minutes between major assembly steps prevents disaster.
03 -
  • Use a piping bag fitted with a medium round tip for royal icing—it gives you precise control and creates cleaner lines than spreading with a knife.
  • If your royal icing becomes too stiff to work with, add water one tiny drop at a time and re-beat. If it becomes too thin, add more powdered sugar gradually. This balance takes practice, but once you find your rhythm, it's second nature.
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