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Gingerbread House Cookies with Easy Royal Icing

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These festive gingerbread house cookies are spiced with ginger, cinnamon, and molasses, then decorated with a simple royal icing for a fun and delicious holiday treat. Perfect for gatherings, gifting, or cozy nights in, they’re easy to make and customizable for all ages.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5–6 tablespoons water, room temperature
  • 1 teaspoon lemon juice (optional)
  • Assorted sprinkles (holiday colors, mini candies, pearls)
  • Mini chocolate chips
  • Colored gel food coloring
  • Small candies (gumdrops, M&Ms, candy canes)

Instructions

  1. In a large mixing bowl, cream together unsalted butter and dark brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the bowl as needed.
  2. Beat in molasses and egg. Mix until well combined and glossy.
  3. In a separate bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  4. Gradually add the dry mix to the wet ingredients, beating on low. Switch to a sturdy spatula if dough becomes thick. If dough feels sticky, add up to 1/4 cup extra flour.
  5. Divide dough into two disks, wrap in plastic, and chill for at least 30 minutes (or up to 2 hours).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll dough to 1/4-inch thickness. Use gingerbread house cutters or templates to cut shapes.
  8. Transfer cookies to prepared baking sheets, leaving 1 inch apart. Bake for 10-12 minutes, or until edges are set and centers look slightly soft.
  9. Let cookies sit on the pan for 5 minutes, then move to a wire rack. Cool completely before decorating.
  10. For royal icing: In a bowl, combine powdered sugar, meringue powder, and 5 tablespoons water. Beat on high speed for 3-4 minutes until glossy and thick. Add more water, a teaspoon at a time, for looser icing. Mix in lemon juice if using.
  11. Divide icing into bowls and tint with gel food coloring. Transfer to piping bags or zip-top bags.
  12. Pipe outlines first, then flood inside shapes with thinner icing. Add sprinkles, candies, chocolate chips, or pearls while icing is wet. Let each color dry before adding the next.
  13. Let decorated cookies dry uncovered for 1-2 hours until icing is firm. Enjoy or gift your gingerbread house cookies!

Notes

Keep dough cold for easy shaping and crisp edges. For gluten-free or vegan adaptations, use cup-for-cup flour blends and vegan butter. Chill cut-outs before baking to prevent spreading. Royal icing dries quickly, so cover unused portions. Decorating is fun for kids—set up an assembly line for less mess. Cookies are best on day two as flavors deepen.

Nutrition

Keywords: gingerbread, holiday cookies, royal icing, Christmas, gingerbread house, festive, easy cookies, decorating, edible gifts

Find it online: https://yumyep.com/gingerbread-house-cookies-recipe-easy-royal-icing-for-holidays/