Tips for making the perfect Sugar Cookie Gingerbread House - Level: Pretty Easy

I wouldn’t call myself a baker, though I love to make cookies and cupcakes. My best friend, and realtor: Holly Patterson, had her annual Gingerbread House Contest and when I saw her post, I thought, “I wish I liked Gingerbread.” To go through all the trouble to make something I didn’t like seemed silly. That’s when I started the research. I can’t be the only one, someone must’ve tried this before! I found fancy houses and then I found Studio DIY. First off, I follow Kelly on Instagram and was inspired after reading her post. I went down a long rabbit hole of research and I was pretty pleased with the results! I was looking at recipes and ways to avoid going out to buy cream of tartar or molasses, things I never use. The good news, I didn’t have to go anywhere and had everything I needed in my pantry (my sprinkle collection finally came in handy)!

I didn’t even know where to begin, and started asking things like: how do you make the house shapes? Do you put the frosting on before or after you construct the gingerbread house? What design should I do? I then did what I do best, I made a Pinterest Gingerbread House Ideas board to collect my thoughts and inspiration. After I had my gameplan, I was ready to start!

Get your FREE Printable Gingerbread House Template - CLICK HERE

Gingerbread Sugar Cookie House Recipe

Plan ahead! I did a sketch and made my own template based on other templates I saw. I was worried the sugar cookie would be a little crumbly, so I made a smaller house by taking an inch off of every measurement in this Gingerbread House blueprint template. I followed the recipe from Better Homes & Gardens but tweaked it a little:

Ingredients

• 2 cups butter, softened

• 1 1/4 cup sugar

• 2 tablespoons milk

• 2 teaspoons vanilla extract (I love Vanillas of the World)

• 4 ½ cups all-purpose flour

• 3/4 cup rainbow sprinkles

• 1 – 2 cup buttercream icing (see recipe in next section below)

Directions

• Step 1 - Preheat oven to 325F.

• Step 2 - In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. With a wooden spoon (or cute spatula), stir in sprinkles and any remaining flour.
  

• Step 3 - Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. You can refrigerate the cookie dough for up to 2 days. On large sheets of parchment paper roll out dough portions to 1/8- to 1/4-inch thick. Lightly flour the top of the dough as necessary to keep it from sticking to the rolling pin. Pro Tip: I lined my cookie sheet with parchment paper so I could cut the excess dough and throw them in the oven!
  

• Step 4 - Using my gingerbread house template, set pattern pieces on the dough; use a sharp knife (or roll a pizza slicer) to cut around each pattern piece. Remove excess dough. Remove pattern pieces; set aside.
  

• Step 5 - Transfer dough cutouts on parchment paper to a large cookie sheet. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned. Cool 2 minutes on pan. Remove to wire racks and cool completely. Use a knife (or pizza slicer) to cut edges evenly, if necessary. Use excess to make trees, snowmen, or gingerbread men shapes.

  NOTE: Some of my pieces were pretty thick, so when I put them in the oven, I baked more on the 15-20 min side. It might have been too long because the edges were dry and would kinda crumble when I went to cut them evenly.
  

• Step 6 - Decorate as desired with buttercream icing (see recipe below), candies, and decorative sprinkles. Refrigerate for 20 mins. Assemble cookie house, using buttercream icing as glue. Let stand until firm.

Icing for Gingerbread House

Royal Icing vs Buttercream Icing… I read you have to use Royal Icing to make pieces stick together. I love the taste of buttercream frosting so I thought I’d give it a try and use toothpicks if it didn’t work. Guess what, I didn’t need those toothpicks! After a week… it’s still standing!

Ingredients

• 1 cup unsalted butter, softened

• 3 teaspoons vanilla extract

• 4 cups confectioners' sugar, sifted if possible

• 1-2 tablespoons milk

• Divide and add food coloring

Directions

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

• Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Here’s my advice:

I used my frosting tip kit to help make it look more professional, but you can also cut a small hole in the corner of a plastic bag.

I have a huge sprinkle collection which came in handy! The ManvsSprinkles shop on Amazon has some great options! I found some good sprinkles (especially holiday themed ones) from stores like Home Goods, Ross, or TJ Maxx.

I refrigerated the decorated pieces for 20 mins after I had my design so they were a little more solid and the frosting would set a bit. This gave me time to clean up some of my mess and switch my frosting to a new bag so I could use a different tip for the icing to use as glue for the house assembly.

I used soup cans to lean the pieces against while frosting the edges of my next piece. Once I had two pieces together, it was pretty solid so I was able to put all the pieces together without a side falling over.

Carefully assemble the house the rest of the house and voilà:

Let me know if you attempt to make this or if you like this post in the comments below!

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