Daily Gifts’ Challenge #1: Simple Gingerbread House (Beginner-Friendly)

Well. It’s time for this new series. We wanted to do some fun (and slightly chaotic) things during the holidays and eventually through winter, so here it is: The Challenges. This week we’re starting easy with something everyone has probably done (or tried to) at least once in their lives: a gingerbread house.

Our main take is: if you want a gingerbread house that actually stands up (instead of collapsing like most human plans), keep it simple: sturdy dough, firm icing “glue,” and a little patience while everything cools.

⚒️Tools you will use

• Hamilton Beach Quick Burst Mixer (mix dough + icing fast)
  Buy it on Amazon
• Gingerbread House Cookie Cutter Set (walls + roof shapes)
  Buy it on Amazon
• Reusable Piping Bags and Tips Set (icing glue + decorating)
  Buy it on Amazon

🥣Ingredients you will use

For the gingerbread dough (sturdy for building)

• 3 cups (360g) all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/4 tsp ground cloves (optional, but nice)
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 2/3 cup (200g) molasses
• 1 large egg
• 1 tsp vanilla extract (optional)

For the icing “glue” + decoration (simple royal icing)

• 4 cups (480g) powdered sugar
• 3 tbsp meringue powder or 2 egg whites
• 5–7 tbsp water (add slowly)
• 1/2 tsp vanilla or a few drops lemon juice (optional)

For the decorations

• Assorted candy (gumdrops, peppermints, mini candy canes, sprinkles, etc.)
• Personally, I use this Jolly Ranchers:
  Buy it on Amazon

Well.. now you have all the ingredients (or most of them). We can proceed to the funny stuff.

🍪🏠 Step-by-step

Part 1: Make the dough

1. In a bowl, whisk together: flour, baking soda, spices, and salt.
2. Using the mixer, beat butter + brown sugar until smooth.
3. Mix in molasses + egg (and vanilla if using).
4. Add the dry ingredients gradually and mix until a thick dough forms.
5. Wrap the dough and chill for at least 1 hour (this helps it hold shape).

Part 2: Cut the house pieces (walls + roof)

1. Preheat oven to 350°F / 175°C.
2. Roll dough to about 1/4 inch (6mm) thick on lightly floured paper/parchment.
3. Use your gingerbread house cookie cutter set to cut:
   • 2 side walls
   • 2 front/back walls
   • 2 roof pieces
4. Move pieces onto a baking tray lined with parchment.

Part 3: Bake and cool

1. Bake 10–12 minutes, until edges look set.
2. Let pieces cool on the tray 10 minutes, then transfer to a rack.
3. Important: cool completely before assembling (warm cookies = instant disaster).

Part 4: Make the icing (your structural glue)

1. In a bowl, mix powdered sugar + meringue powder (or egg whites).
2. Add water 1 tbsp at a time until thick, pipeable, and able to hold peaks.
3. Too runny? Add more powdered sugar.
4. Too thick? Add a few drops of water.

Part 5: Assemble the house (walls first, then roof)

1. Fill a piping bag with thick icing.
2. Pipe icing along the bottom and side edges of the walls, then press together.
3. Hold each joint for 30–60 seconds so it sets.
4. Let the walls sit 10–15 minutes (or longer if they feel wobbly).
5. Pipe icing along the top edges and attach the roof pieces.

Part 6: Decorate

1. Once stable, use the piping bag to add icing details.
2. Stick on candy while the icing is fresh.
3. Add extra icing “snow” on the roof because it’s basically mandatory.

Well… after a quick rest, your masterpiece should be fully finished. We know this can get a little tricky sometimes, but the result is totally worth it.

Don’t forget to tell us how it went, and if you want to share a photo of your creation, tag us so we can see it.🎄🎅

See you on the next challenge!!