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a group of mini gingerbread houses after they have been decorated
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4.67 from 3 votes

Mini Gingerbread Houses

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


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


  • 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!


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.