Gingerbread House Frame (Print View)

A festive gingerbread frame showcasing a delightful holiday centerpiece with classic brown and white tones.

# What You’ll Need:

→ Gingerbread Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup brown sugar
03 - 7 tablespoons unsalted butter, softened
04 - 1/2 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 - 1.75 ounces white chocolate, melted
15 - Assorted white and brown candies (such as chocolate buttons, white sprinkles, mini marshmallows)
16 - Edible glitter or silver pearls (optional)

# Method:

01 - In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
02 - Add the egg and molasses, mixing thoroughly to combine.
03 - Whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt in a separate bowl.
04 - Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
05 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
06 - On a floured surface, roll the chilled dough to approximately 1/5 inch thickness. Cut out gingerbread house panels using templates or a knife, each about 4 to 5 inches in size.
07 - Arrange the cut panels on the baking sheet and bake for 10 to 12 minutes until the edges are firm. Cool completely on a wire rack.
08 - Beat the egg white to soft peaks. Gradually add powdered sugar and lemon juice, beating until the mixture is thick and glossy.
09 - Use royal icing as adhesive to attach the panels together, holding each piece in place briefly until set. Allow to dry fully for at least 30 minutes.
10 - Drizzle melted white chocolate and apply assorted candies and sprinkles onto the frame using royal icing as glue. Optionally, dust with edible glitter or silver pearls.
11 - Place the gingerbread house frame on a platter and surround with additional cookies, nuts, or festive treats to complete the presentation.

# Expert Advice:

01 -
  • It transforms your holiday table into an edible work of art that guests will admire before they even taste it
  • The combination of warm spices and rich molasses creates that unmistakable gingerbread flavor that feels like coming home
  • Unlike full gingerbread houses, this frame design is forgiving and actually achievable, even if you've never baked gingerbread before
02 -
  • If your gingerbread panels are too thin (less than 5 mm), they'll be brittle and snap during assembly. I learned this the hard way when my first attempt crumbled in my hands. Thicker panels (around 5 mm) stay sturdy and forgiving.
  • Royal icing needs to be the right consistency to work as both glue and decoration. If it's too thin, your frame will collapse. If it's too thick, you'll struggle to spread it. The moment when a dollop holds its shape but still flows slightly is your sweet spot.
  • Chilling the dough truly matters. It prevents the dough from spreading during baking and makes it easier to cut clean edges. I've tried skipping this step, and it always resulted in misshapen panels.
03 -
  • Keep your royal icing covered with a damp cloth while working, as it hardens quickly when exposed to air. This keeps it workable and prevents frustration during assembly.
  • If you're nervous about the assembly, do a practice run by laying all the pieces out and seeing how they fit together before you apply any icing. This rehearsal prevents costly mistakes and boosts your confidence.
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