If you love gingerbread houses but want something easier, cuter, and more practical for gifting or holiday parties, these Gingerbread House Cookies are the perfect solution.
They combine all the classic flavors of traditional gingerbread—molasses, cinnamon, ginger, cloves, and brown sugar—into soft yet sturdy cookies shaped like tiny gingerbread houses.
Each cookie becomes a blank canvas for royal icing, candies, sprinkles, and festive decorations, making the experience fun for adults, children, and holiday gatherings.
These cookies hold their shape beautifully, do not spread, and bake with crisp edges and warm, cozy spice in every bite. Whether packaged as edible gifts, arranged on cookie boards, or used as a hands-on decorating activity, these gingerbread house cookies bring the magic of Christmas right into your kitchen.
Why You’ll Love Gingerbread House Cookies
- Perfect gingerbread flavor with warm holiday spices
- Dough designed to hold its shape — ideal for cookie decorating
- Fun for kids and adults
- Makes adorable, gift-worthy Christmas treats
- Customizable with icing, candies, and sprinkles
- Soft yet sturdy texture
- Freezer-friendly dough and cookies
- Perfect for holiday parties, cookie exchanges, and decorating events
Why You Should Try This Recipe
Traditional gingerbread houses are fun, but they take effort—and are rarely eaten. These cookies offer the same charm but in a delicious, bite-size version that’s easy to decorate and even easier to enjoy.
The dough is rich, spiced, and dependable, rolling out smoothly and cutting cleanly to create crisp, festive gingerbread house shapes every time.
Ingredients You’ll Need
For the Gingerbread House Cookies
- 3 cups all-purpose flour
- ¾ cup brown sugar
- ¾ cup unsalted butter, softened
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
For the Royal Icing (Decoration)
- 2 cups powdered sugar
- 2–3 tablespoons milk or water
- ½ teaspoon vanilla or almond extract
- Optional: meringue powder for stiff icing
Optional Decorations
- Mini candies
- Sprinkles
- Nonpareils
- Mini chocolate chips
- Sugar pearls
- Colored sanding sugar
- Candy canes, crushed
- Edible glitter
How to Make Gingerbread House Cookies (Detailed)
1. Cream Butter and Sugar
Beat softened butter and brown sugar until fluffy and light.
2. Add Egg, Molasses, and Vanilla
Mix in the egg, molasses, and vanilla until fully combined and smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Ginger
- Cinnamon
- Nutmeg
- Cloves
- Salt
- Baking soda
Add dry mixture to wet ingredients and mix until a thick, soft dough forms.
4. Chill the Dough
Wrap dough in plastic and chill for 1 hour (crucial for shape retention).
5. Roll and Cut
Roll dough to ¼-inch thickness.
Cut into gingerbread house shapes using cutters or stencils.
6. Bake
Bake on parchment paper at 350°F (175°C) for 8–10 minutes.
Cookies should be firm on edges and slightly soft in center.
7. Cool Completely
Allow cookies to cool fully before decorating.
8. Decorate
Prepare royal icing and pipe roofs, windows, doors, snow drips, and outlines.
Add candies while icing is still wet.
Nutritional Information (Estimated per cookie)
- Calories: 145
- Carbs: 20g
- Fat: 6g
- Sugar: 12g
- Protein: 2g
Tips for the Best Gingerbread House Cookies
- Chill dough thoroughly to prevent spreading.
- Roll dough evenly for consistent baking.
- Add 1–2 tablespoons flour if dough feels sticky.
- Re-roll scraps gently—overworking dough makes cookies tough.
- Let icing dry fully before storing decorated cookies.
- Use piping bottles or small tips for neat lines.
- Add white food coloring for brighter “snow” icing.
Variations & Substitutions
- Soft Gingerbread Cookies: Add 1 tablespoon milk to dough.
- Crispier Edges: Roll thinner than ¼ inch.
- Orange-Spiced Version: Add 1 teaspoon orange zest.
- Chocolate Gingerbread Cookies: Add 2 tablespoons cocoa.
- Gluten-Free: Use 1:1 gluten-free baking flour.
- Lighter Flavor: Reduce molasses to ⅓ cup and increase brown sugar.
What to Serve with Gingerbread House Cookies
- Hot chocolate
- Eggnog
- Christmas tea
- Peppermint mochas
- Festive dessert boards
- Decorating party spreads
- Holiday brunch sweets table
Common Mistakes to Avoid
- Skipping dough chilling: Causes spreading and misshapen houses.
- Overbaking: Cookies become hard and dry.
- Too much flour: Makes dough crumbly.
- Icing too runny: Add more powdered sugar.
- Decorating warm cookies: Icing will melt.
Storing Tips
- Store undecorated cookies for 1 week in airtight containers.
- Decorated cookies last 5–7 days.
- Freeze dough for up to 2 months.
- Freeze baked cookies for 2 months; decorate after thawing.
Conclusion
These Gingerbread House Cookies deliver everything you love about gingerbread houses—classic spice, festive charm, and endless decorating fun—but in a delicious, manageable cookie form. Perfect for parties, gifting, and making holiday memories, these cookies are flavorful, sturdy, beautiful, and easy to customize for any Christmas theme.
Whether you decorate them with kids or create elegant designs for gifting, these gingerbread house cookies are guaranteed to become a beloved seasonal tradition.
Recipe FAQ’s
Do the cookies spread while baking?
No, thanks to the chilled dough and balanced recipe.
Can I make the dough ahead of time?
Yes, refrigerate up to 3 days or freeze up to 2 months.
Do I have to use royal icing?
No. Buttercream or simple powdered sugar icing works but doesn’t dry as firm.
Can I make these soft rather than crisp?
Yes — slightly underbake or add a tablespoon of milk to dough.
Can I decorate them the next day?
Absolutely — store them airtight and decorate anytime.