Gingerbread House | Sally's Baking Addiction

Here’s my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. There are no rules when it comes to decorating gingerbread houses. The ONLY rule is to have fun!

Ingredients
3 cups (375g) all-purpose flour (spoon & leveled)
1/4 teaspoon teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120ml) unsulphured or dark molasses
2 Tablespoons water
royal icing (the “glue”)
assorted candies (see post for suggestions)

Crusting Buttercream
1/2 cup (95g) shortening, at room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
2 Tablespoons (30ml) milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt

Get the full recipe: https://sallysbakingaddiction.com/gingerbread-house/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring!

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