Name: Mini Gingerbread House
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 90 g (3/4 stick) Butter - softened; 75 g (1/3 cup) Brown sugar; 1 Egg - small and room temperature; 1/2 tsp Vanilla; 80 g (1/4 cup) Molasses - or honey and maple syrup mixture; 250 g ( 1 2/3 cups) Flour; 1/2 tsp. Baking soda; 1 tsp ground cinnamon; 1 pinch Ginger ground; 1 pinch Nutmeg ground; 1 pinch Cloves ground; 1 pinch of salt; 200 g (2 cups) Powdered sugar; 20 g (1-2 tbsp) Water

Jump to Recipe·Print Recipe·5 from 1 review

Create charming mini gingerbread houses that are perfect for holiday decorating or gifting. These easy-to-make, bite-sized treats bring festive fun to any Christmas celebration and are a delightful project to enjoy with family and friends.

Jump to:

Why you'll love this recipe
Ingredients You Need
How to Make Mini Gingerbread House
Serving Suggestions
Tips for best results
Storage instructions
Variations & Substitutions
Recipe Questions
More Christmas cookies
Mini Gingerbread House

If you love gingerbread cookies and other Christmas cookies, then you'll love this version of mini gingerbread houses decorated with royal icing.

Like the gingerbread house or Christmas tree made with cookies, these mini gingerbread houses are very trendy during the holidays.

Make with Christmas sugar cookies dough flavored with gingerbread, a mixture of cinnamon, ginger, nutmeg and cloves and with molasses, which is the essential flavor of gingerbread.

The cookies are then glued together with royal icing, which is also used to decorate the tiny gingerbread houses to give that snow effect.

Make these small gingerbread houses for a decorating party with the kids who will have fun decorating them during the Christmas break at home.

Why you'll love this recipe

Adorably Festive: These mini gingerbread houses are cute and charming, adding a fun, festive touch to any holiday treat.
Easy and Fun to Make: Unlike full-sized gingerbread houses, these mini versions are simple to assemble, making them a perfect project to enjoy with kids.
Versatile Decoration: Perfect as mug toppers, table decorations, or edible gifts, these cookies bring a delightful holiday spirit to any setting.

Craving for more gingerbread and Christmas cookie recipes? Give these a try: Gingerbread house cake, gingerbread layer cake, Gingerbread men cookies, Chocolate spritz cookies, spiced snowflake cookies, Candy cane cookies, white chocolate candy cane cookies, gingerbread molasses cookies, Frosted gingerbread cookies.

Ingredients You Need

You need these ingredients to make these gingerbread house miniature cookies:

Gingerbread house dough

Butter: Use only unsalted butter, which should be softened.
Brown sugar: a flavored sugar such as dark brown sugar or cane sugar.
Egg: at room temperature
Molasses: essential for the gingerbread, you can replace it with a mixture of honey and maple syrup (the cookies will have a more soft taste)
Flour: white wheat flour, which can be replaced with a gluten-free flour mix.
Spices: cinnamon, ginger, nutmeg, cloves or a ready-made gingerbread mix or my homemade pumpkin pie spice.
Yeast: Baking soda or baking powder.
Vanilla and salt: Essential to bring out all the flavors.

Royal icing and decorations

Sugar:
Water:
Sprinkles: simply sprinkle granulated sugar over the icing for a pretty effect.

How to Make Mini Gingerbread House

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: In a large bowl, combine softened butter and brown sugar and mix with an electric mixer for 2 to 3 minutes until creamy.

Step 2: Add the egg and vanilla extract and mix again with a mixer to incorporate.

Step 3: Add the molasses to the mixture and mix again with an electric mixer until well incorporated.

Step 4: Add dry ingredients, flour, spices, baking soda and salt, previously mixed together and sift and mix with a mixer or by hand until you obtain a homogeneous dough.

Step 5: Form the dough into a ball and cover with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

>> Download the mini gingerbread house template

Step 6: Roll out the cookie dough on a lightly floured surface or between 2 sheets of parchment paper to a thickness of 3mm.

Step 7: Place the dough disc in the freezer for 10-15 minutes, then cut out the gingerbread house pieces using the pattern that you cut out of the cardboard and a small dough knife.

Step 8: Place each piece of dough on a baking sheet lined with baking paper and bake the cookies in a preheated oven at 347°F / 170°C for about 8 -10 minutes.

Let cool: Allow the cookies to cool slightly before moving them to a wire rack to cool completely.

Step 9: Prepare the 6 pieces needed to assemble a small house and using a piping bag filled with royal icing, pipe a small amount of icing onto the two sides of the house.

Step 10: Then immediately glue the two sides together, pressing well (see photos). Then add icing to all the joints and glue the 2 pieces of the roof. (If necessary, add more icing on all the joints to consolidate the house)

Let dry for about 20 minutes before decorating.

Step 11: Decorate the gingerbread house with the piping bag containing the royal icing. Immediately sprinkle with sugar decorations before icing dries.

Enjoy! Let gingerbread houses dry completely at room temperature for one hour before eating.

Serving Suggestions

Mug Toppers: Place a mini gingerbread house on the rim of a hot cocoa or coffee mug for a festive touch.
Edible Decorations: Use them as adorable edible decorations on holiday dessert tables or around a gingerbread village display.
Gift Packaging: Wrap them individually in clear bags with ribbons to give as charming holiday gifts.
Cake Toppers: Arrange them on top of cakes, cupcakes, or yule logs for a whimsical holiday look.
Holiday Centerpieces: Incorporate them into your holiday table centerpiece for a fun and edible decoration.
Stocking Stuffers: Slip them into Christmas stockings as a sweet surprise.
Dessert Garnishes: Serve them alongside ice cream, puddings, or other desserts to add a festive flair.
Party Favors: Hand them out as party favors at holiday gatherings or cookie exchange parties.

Tips for best results

Use my Template: Print or create a simple template for consistent shapes and sizes. This will make assembly easier and ensure that all the pieces fit together perfectly.
Chill the Dough: After rolling out the gingerbread dough, chill it in the refrigerator for 15-20 minutes before cutting out the shapes. This helps the dough hold its shape better during baking.
Bake Evenly: Roll the dough to an even thickness, about ¼ inch, to ensure all pieces bake evenly. Thicker pieces may take longer to bake and could be more difficult to assemble.
Cool Completely Before Assembling: Let all the gingerbread pieces cool completely before attempting to assemble the houses. Warm pieces are more likely to break.
Freeze before baking: After cutting out your gingerbread men shapes, place them on a baking sheet and freeze them for about 15 minutes before baking. This helps the cookies retain their shape.
Use Royal Icing as Glue: Royal icing works best for assembling the houses as it dries hard and holds the pieces together firmly. Pipe a thick line along the edges to create a strong bond.
Cool on Wire Rack: After baking, transfer the gingerbread men to a wire rack to cool completely. This prevents them from becoming soggy as they cool.

Storage instructions

Fridge: Gingerbread houses are best stored at room temperature and can be kept for 1 to 2 weeks. Place them in a large storage box with a lid to protect them from humidity and keep them fresh.

Freeze: For longer storage, you can freeze gingerbread houses. First, wrap each house or individual pieces in plastic wrap to protect them from freezer burn.

Then, place them in an airtight container or a resealable freezer bag. Gingerbread houses can be frozen for up to 2-3 months. To use, thaw them at room temperature for several hours before enjoying or decorating.

Variations & Substitutions

Chocolate Gingerbread Houses: Add cocoa powder to the gingerbread dough for a rich chocolate flavor. Decorate with chocolate icing and candy.
Gluten-Free Gingerbread Houses: Use a gluten-free flour blend to make these houses accessible to everyone, maintaining the same delicious flavor and texture.
Molasses-Free Gingerbread Houses: Replace molasses with honey or maple syrup for a milder, sweeter flavor that still holds the structure of the house.
Nutty Gingerbread Houses: Mix finely chopped nuts like almonds or pecans into the dough for added texture and flavor.
Peppermint Gingerbread Houses: Add crushed peppermint candies to the dough or use peppermint extract for a festive minty flavor. Decorate with candy canes for a themed look.
Nutty Delight: Add finely chopped nuts, such as pecans or almonds, to the dough for a crunchy and nutty variation.

Recipe Questions

How do I make sure the mini gingerbread houses hold together?

Use royal icing as glue, which dries hard and keeps the pieces securely in place. Make sure to let the icing dry completely before handling the houses.

What if my gingerbread pieces break?

If a piece breaks, you can use royal icing to “glue” it back together. For serious breaks, it might be easier to bake a replacement piece if you have extra dough.

Can I eat the mini gingerbread houses?

Yes, they are completely edible! However, if they’ve been sitting out for a while as decorations, they may become quite hard, so enjoy them fresh if you plan to eat them.

Do I need special tools to make mini gingerbread houses?

No special tools are required, but using a sharp knife or cookie cutters and a template can help you create precise shapes. A piping bag with a small tip is useful for applying icing details.

Can I use the same recipe for full-sized gingerbread houses?

Yes, the same gingerbread recipe can be used for both mini and full-sized gingerbread houses. Just adjust the baking time as needed for larger pieces.

More Christmas cookies

I hope you love these tiny gingerbread houses. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Mini Gingerbread House

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5 from 1 review

Author: Fadela
Total Time: 1 hour 10 minutes
Yield: 8 houses

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Description

Recipe for mini gingerbread houses decorated with homemade royal icing (for 8-9 mini houses)

Instructions

Cookie dough:

In a bowl mix together all the dry ingredients, flour, baking soda, salt, and spices (sift them together if possible).
In a large bowl, place the chopped and softened butter with the brown sugar and beat with an electric whisk or in a stand mixer with a flat spatula for 2 to 3 minutes until creamy and smooth.
Add the egg, vanilla extract, and molasses and mix again for a good minute to incorporate.
Add the dry ingredients and mix with a mixer or by hand until you have a smooth and homogeneous dough.
Cover with plastic wrap and place in the fridge for at least 30 minutes.

Cut out the cookies

Print the template for the gingerbread house on cardboard and cut it out with scissors.
Roll out the cookie dough on a lightly floured surface or between 2 sheets of parchment paper and place in the freezer for 15 minutes.
Cut out the dough using the template and a small dough knife (count 6 pieces (2 times each piece of paper to make one house)
Place the dough pieces on a baking sheet covered with parchment paper and put it back in the freezer while the oven is preheating.

Baking

Preheat the oven to 347°F / 170°C and bake the cookies for about 8 to 10 minutes until they are a little puffy and golden.
Let them cool a little before moving them to a cooling rack.

Royal icing

Place the sifted powdered sugar in a large container with the water.
Whip with an electric mixer for 5 minutes until you have a thick, fluid icing. (If the icing seems too runny add more powdered sugar or if it is too thick add more water)
Fill a piping bag with the icing and cut a tiny opening.

Assembly

Take the 6 pieces needed to make a house and start by applying icing to both sides of the house.
Then glue the two sides of the house together and press them together.
Add icing to the top of the house and glue the roof on.
Let dry for 20 minutes before decorating the houses with the remaining royal icing.
Decorate immediately with your decorations, sugar beads etc.
And let the houses dry completely at room temperature for 1 hour before enjoying.