Gingerbread House Frame (Printable)

Edible gingerbread house frame surrounds festive treats with classic flavors and colors.

# What you need:

→ Gingerbread Dough

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

→ Royal Icing

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

→ Decoration

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

# Directions:

01 - In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg and molasses, mixing thoroughly.
02 - In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
03 - Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
04 - Set the oven to 350°F (180°C) and line a baking sheet with parchment paper.
05 - On a floured surface, roll the dough out to approximately 1/5 inch (5 mm) thickness. Using templates, cut out house panels measuring about 4 to 4 3/4 inches (10–12 cm) per piece.
06 - Arrange the cut pieces on the prepared baking sheet and bake for 10 to 12 minutes until edges are firm. Transfer to a wire rack to cool completely.
07 - Beat the egg white until soft peaks form. Gradually add powdered sugar and lemon juice, continuing to beat until thick and glossy.
08 - Use royal icing as adhesive to join the panels, holding each piece briefly in place until partially set. Allow the assembled frame to dry completely, at least 30 minutes.
09 - Drizzle melted white chocolate over the frame and attach assorted candies and sprinkles using royal icing. Optionally, dust with edible glitter.
10 - Place the finished frame on a serving platter and arrange additional cookies, nuts, or holiday treats around it to complete the presentation.

# Expert Advice:

01 -
  • It's the kind of project that feels fancy but comes together in just an hour, making you look like a pastry wizard at the table
  • The warm spices fill your kitchen with that unmistakable gingerbread scent that practically announces the holidays have arrived
  • Unlike complicated gingerbread houses, this frame is forgiving—it becomes the centerpiece of your platter, not the main event, taking pressure off perfection
02 -
  • Bake your panels a full day ahead and store them airtight if you want maximum sturdiness. They actually strengthen as they sit, and you'll have less stress during assembly day.
  • Don't skip the chill time on the dough. Those 30 minutes make the difference between dough that spreads during baking and dough that holds crisp edges.
  • Royal icing is unforgiving with humidity. On very humid days, use a touch more powdered sugar. On dry days, a tiny bit more lemon juice. You're aiming for icing that's thick but pipeable.
03 -
  • Make extra panels as backup. Occasionally one cracks during cooling or assembly; having spares means zero stress and a flawless final frame.
  • Use parchment paper on both sides of your baking sheet if you have thin sheets that brown unevenly. Your bottoms will be perfectly golden, not burnt.
  • Practice assembling the frame upside down first, on your work surface. This gives you a dry run to understand how pieces fit together before you use precious royal icing.
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