a group of mini gingerbread houses after they have been decorated
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5 from 1 vote

Mini Gingerbread Houses

Prep Time30 mins
Cook Time10 mins
Chill Time3 hrs
Total Time3 hrs 40 mins
Course: Dessert

Ingredients

For the Cookie Dough

  • 2/3 cup unsalted butter
  • 3/4 cup brown sugar
  • 2/3 cup molasses
  • 1 large egg
  • 1 tsp vanilla
  • 3 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves

For the Royal Icing

  • 1 1/2 tbsp meringue powder
  • 2 cups sifted icing sugar
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Your choice of food colouring

Instructions

  • Beat the butter in the bowl of a stand mixer on medium speed until smooth and creamy (about 1 minute).
  • Add the brown sugar and molasses. Beat on medium high speed until well combined.
  • Add the egg and vanilla and beat on high speed for 2 minutes. Be sure to scrape the sides of the bowl to ensure all the ingredients are well incorporated.
  • In a separate large bowl, whisk together all the dry ingredients (flour, baking soda, salt, ginger, cinnamon, allspice and cloves).
  • With the mixer on low speed, gradually add the dry ingredients to the wet, stirring until just combined.
  • Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap and chill in the fridge for at least 3 hours, or overnight.
  • Pre-heat your oven to 350°F and line a couple of cookie trays with parchment paper.
  • Take one disc of dough and roll it out onto a floured work surface until about 1/4" thick. You can sprinkle the dough surface with additional flour if it starts to get too sticky.
  • Cut the dough into your desired shapes. For a gingerbread house you'll want four wall pieces and two roof panels. Re-roll any scraps and continue cutting shapes until the dough is all used up. Repeat with the second dough disc. 
  • Place the shapes onto your prepared cookie tray, about 1 inch apart. Bake for 9-10 minutes. Allow the cookies to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. 

For the Royal Icing

  • In a large bowl, beat all the ingredients together at medium speed until the mixture forms peaks and starts to loose its sheen (7-10 minutes). If the frosting is too thick to pipe, add a little more water, 1/2 tablespoon at a time, until your desired consistency is reached. If the frosting is too runny, add a little more icing sugar. Colour the frosting with whatever food colours you would like. Transfer the frosting to piping bags and decorate to your heart's content!

Notes

Gingerbread Cookie Recipe from: Sally's Baking Addiction
Royal Icing: Modified slightly from Wilton's recommended royal icing recipe.
When I made these houses, I mixed up way more frosting than I needed and had tons left over. The recipe above is for half of what I initially mixed up. If you want to mix up a lot more colours, or are making a bigger house, the recipe can be easily doubled.