Gingerbread House Frame (Print Version)

Charming gingerbread house frame highlights treats in classic tones for a festive holiday centerpiece.

# Ingredient List:

→ Gingerbread Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup packed brown sugar
03 - 7 tbsp unsalted butter, softened
04 - 3 1/2 tbsp molasses or dark honey
05 - 1 large egg
06 - 1 tsp ground ginger
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground cloves
09 - 1/2 tsp baking soda
10 - 1/4 tsp salt

→ Royal Icing

11 - 1 egg white
12 - 1 2/3 cups powdered sugar, sifted
13 - 1/2 tsp lemon juice

→ Decoration

14 - 1 3/4 oz white chocolate, melted
15 - Assorted white and brown candies (e.g., chocolate buttons, white sprinkles, mini marshmallows)
16 - Edible glitter or silver pearls (optional)

# Recipe Steps:

01 - In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
02 - Incorporate the egg and molasses into the creamed mixture, stirring until evenly combined.
03 - In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt.
04 - Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
05 - Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
06 - On a floured surface, roll the dough to approximately 1/5 inch (5 mm) thickness. Cut out house panels (front, back, sides, roof) using templates about 4–5 inches (10–12 cm) in size.
07 - Arrange the cut pieces on the prepared baking sheet. Bake for 10 to 12 minutes, or until the edges just start to firm. Transfer to a wire rack and cool completely.
08 - Beat the egg white to soft peaks, then gradually add powdered sugar and lemon juice, whisking until thick and glossy.
09 - Use the royal icing as adhesive to join the gingerbread panels together, holding each piece briefly to set. Allow the assembled frame to dry fully for at least 30 minutes.
10 - Drizzle with melted white chocolate and affix assorted candies and sprinkles using royal icing. Optionally, dust with edible glitter for a festive touch.
11 - Place the completed gingerbread house frame on a serving platter and arrange additional cookies, nuts, or holiday treats around it to create a festive border.

# Expert Suggestions:

01 -
  • It's the kind of centerpiece that makes guests pause and smile before they even taste a thing—there's real joy in creating something this beautiful with your own hands.
  • Unlike a traditional gingerbread house, this frame design is forgiving and actually achievable, even if you've never baked anything fancy before.
  • It transforms an ordinary dessert platter into a showstopping holiday moment that feels far more elaborate than the effort it actually takes.
02 -
  • Your dough consistency is everything—if it feels too sticky, add a tablespoon of flour; too dry, add a teaspoon of molasses. I learned this by making the same batch three times and finally getting it right.
  • Don't skip the chilling step. Cold dough holds its shape during cutting and baking, while room temperature dough spreads and loses definition. This is the secret that separates a beautiful frame from a melted mess.
  • Royal icing sets faster than you'd think—work efficiently when assembling, and never try to rush it with heat. Patience is genuinely the ingredient you can't skip.
03 -
  • If your panels seem at all fragile after baking, you can use a thin spatula to carefully move them, or even bake them directly on sturdy cardboard templates you've cut to size—this distributes heat more evenly and prevents warping.
  • Royal icing sets to rock-solid when fully dry, but if you find yourself needing to adjust a panel before it's completely set, a hair dryer on the coolest setting can speed things up just enough to give you a working window.
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