Homemade gingerbread house

By Vanessa Fiorini
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  • 1 cup butter (room temperature)
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup corn syrup
  • 1/2 cup 2% milk
  • 5 cups all purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda


  • 5 tablespoons of meringue powder (found in cake decorating stores or your local Bulk Barn)
  • 1/3 cup water
  • 455 grams icing sugar


  1. Cream room temperature butter, and brown sugar with a paddle attachment at medium speed for two minutes.
  2. In a separate bowl, whisk together molasses, corn syrup, and milk.
  3. Scrape down mixing bowl and add the molasses mixture to above, mix until incorporated.
  4. In a separate bowl mix together flour, ginger and baking soda. Add this mixture to above on low speed until dough forms together.
  5. Roll out dough onto a well floured surface. Cut into shapes, and place on a parchment lined baking sheet.
  6. Refrigerate your tray of cookies for 1/2 hour before baking.
  7. Preheat oven to 350F.
  8. Bake at 350F for 17-20 minutes or until dough slightly puffs up, and is golden.
  9. Let cookies cool overnight before decorating and building your gingerbread house.

For the icing:

  1. Combine all the ingredients in a mixing bowl and beat at low speed with the paddle attachment until stiff peaks form. Place a damp cloth over the mixture while in use to prevent the icing from hardening.


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