Gingerbread House

  • Preparation 30 MIN
    Cooking 10 MIN
    Chilling 1 H
  • Makes 2 houses







  1. In a bowl, combine the flour, ginger, baking soda, cinnamon, nutmeg and salt. Set aside.
  2. In another bowl, cream the butter, brown sugar and molasses with an electric mixer for about 2 minutes. Add the egg and stir well. At low speed or with a wooden spoon, stir in the dry ingredients until smooth.
  3. Shape the dough into 2 discs. Cover with plastic wrap and refrigerate for 1 hour.
  4. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  5. On a lightly floured surface, knead the dough with your hands for about 1 minute. Roll out to an 1/8-inch (3 mm) thick sheet. Cut out cookies using the cookie cutters. Reuse any dough scraps. Place the same size cookies on the same baking sheet.
  6. Bake one sheet at a time for about 10 minutes or until the cookies are lightly browned. Let cool completely.


  1. In a bowl, whisk the egg white and icing sugar with an electric mixer until smooth.
  2. With a pastry bag filled with the icing and fitted with a small plain tip, pipe icing on the edges of the house pieces and assemble it.
  3. Let dry for 24 hours before decorating.


Download our template and use it to cut the cookie dough to size.

Need a hand for the assembly of your house? Take a look at our how-to video.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.