Mini gingerbread houses have been turning heads for the last couple of years, with their adorable size that can fit on the side of your mug and dainty decorations. These little cuties have been on our to-do list since we first saw a picture of them, but we finally decided to jump in and do it. And we weren’t disappointed! Spicy and sweet meet in a delicious display that can sit right on the edge of your mug!
Gingerbread houses are iconic this time of year, you can find the kits in almost every store. But there is truly nothing like the taste of homemade gingerbread! We love to serve these mini gingerbread houses with coffee, hot chocolate, and even tea.
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Mini Gingerbread Houses Recipe
What You Need To Make Mini Gingerbread Houses:
- Mini Gingerbread House Cutters
- Electric Mixer
- Measuring Cups & Spoons
- Parchment Paper
- Baking Sheet
- Rolling pin
- Icing Tips
- Icing bag
Mini Gingerbread Houses:
3 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup molasses
½ cup raw sugar
1 large egg
4 tablespoons grass-fed butter, at room temperature
2 tablespoons oil
Icing:
1 egg white
3-4 teaspoons of water
¼ teaspoon cream of tartar
2 cups confectioners’ sugar
Directions:
Whisk all dry ingredients in a medium bowl.
Beat butter, oil, molasses, sugar, and egg in an electric mixer until combined. Add half the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat until just combined.
Divide the gingerbread dough in half. Place half of the dough on a 12-inch-long sheet of parchment paper dusted with flour; shape the dough into a disk. Add another dusting of flour to the top and follow that with another piece of parchment.
Roll the dough out between the parchment into a circle about ⅛-inch thick. Place the dough in the paper on a baking sheet. Freeze on the baking sheet until cold and firm, at least 30 minutes or up to 24 hours. Repeat with the remaining dough.
Position a rack in the middle of your oven; preheat to 350°F. Line a large baking sheet with parchment paper.
Working with one portion of dough at a time, remove from the freezer and place on a clean work surface. Remove parchment paper from the dough.
Using the mini gingerbread cutter cut the pieces for each house out of the dough (you’ll need two of every piece). Transfer the mini gingerbread house pieces to the prepared baking sheet. Leave about an inch to a half-inch between each piece. If the dough gets to soft place it back in the fridge for several minutes or until firm again. Save the scraps of dough to be formed into another disk and cut for more mini gingerbread houses.
Bake the mini gingerbread houses one pan at a time until the baked pieces are the same color as the uncooked pieces, 6 to 12 minutes depending on your oven. Let the mini gingerbread houses sit for 5 minutes, then transfer yo a wire rack or counter to cool.
In a clean mixing bowl, whip egg white and cream of tartar at high speed until foamy. Add powdered sugar in batches, mixing well. Beat on high until the icing is stiff and glossy (1 to 2 minutes).
Spoon the icing into a pastry bag with a small tip, pipe a bit of icing along the edge of one of the side pieces, and attach to the front and back of the house. Repeat on the other side. Press the pieces firmly together but not so hard they break. Pipe a bit more icing along the skinny sides of one of the roof pieces and attach it to the house. Repeat on the other side of the mini gingerbread house. Set the gingerbread house to the side, and continue until all the houses are built. The houses are finished when the icing has hardened, (about 4 hours).
Decorate the houses however you wish, we chose to go with a simple powdered sugar roof. But you can do whatever you want.
Print Mini Gingerbread Houses Recipe
Whisk all dry ingredients in a medium bowl.Mini Gingerbread Houses Recipe + Assembly Tutorial
Ingredients
Instructions
Beat butter, oil, molasses, sugar, and egg in an electric mixer until combined. Add half the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat until just combined.
Divide the gingerbread dough in half. Place half of the dough on a 12-inch-long sheet of parchment paper dusted with flour; shape the dough into a disk. Add another dusting of flour to the top and follow that with another piece of parchment.
Roll the dough out between the parchment into a circle about ⅛-inch thick. Place the dough in the paper on a baking sheet. Freeze on the baking sheet until cold and firm, at least 30 minutes or up to 24 hours. Repeat with the remaining dough.
Position a rack in the middle of your oven; preheat to 350°F. Line a large baking sheet with parchment paper.
Working with one portion of dough at a time, remove from the freezer and place on a clean work surface. Remove parchment paper from the dough.
Using the mini gingerbread cutter cut the pieces for each house out of the dough (you'll need two of every piece). Transfer the mini gingerbread house pieces to the prepared baking sheet. Leave about an inch to a half-inch between each piece. If the dough gets to soft place it back in the fridge for several minutes or until firm again. Save the scraps of dough to be formed into another disk and cut for more mini gingerbread houses.
Bake the mini gingerbread houses one pan at a time until the baked pieces are the same color as the uncooked pieces, 6 to 12 minutes depending on your oven. Let the mini gingerbread houses sit for 5 minutes, then transfer yo a wire rack or counter to cool.
In a clean mixing bowl, whip egg white and cream of tartar at high speed until foamy. Add powdered sugar in batches, mixing well. Beat on high until the icing is stiff and glossy (1 to 2 minutes).
Spoon the icing into a pastry bag with a small tip, pipe a bit of icing along the edge of one of the side pieces, and attach to the front and back of the house. Repeat on the other side. Press the pieces firmly together but not so hard they break. Pipe a bit more icing along the skinny sides of one of the roof pieces and attach it to the house. Repeat on the other side of the mini gingerbread house. Set the gingerbread house to the side, and continue until all the houses are built. The houses are finished when the icing has hardened, (about 4 hours).
Decorate the houses however you wish, we chose to go with a simple powdered sugar roof. But you can do whatever you want.
Before you go, check these out!
Mini Gingerbread Houses Recipe + Assembly Tutorial
Mini gingerbread houses have been turning heads for the last couple of years, with their adorable size that can fit on the side of your mug and dainty decorations. These little cuties have been on our to-do list since we first saw a picture of them, but we finally decided to jump in and do it. And we weren't disappointed! Spicy and sweet meet in a delicious display that can sit right on the edge of your mug!
Type: Cookie, dessert
Cuisine: English
Recipe Ingredients:
- 3 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup molasses
- ½ cup of raw sugar
- 1 large egg
- 4 tablespoons grass-fed butter (at room temperature)
- 2 tablespoons avocado oil
- Icing:
- 1 egg white
- 3-4 teaspoons of water
- ¼ teaspoon cream of tartar
- 2 cups confectioners' sugar
Recipe Instructions: Whisk all dry ingredients in a medium bowl. Beat butter, oil, molasses, sugar, and egg in an electric mixer until combined. Add half the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat until just combined. Divide the gingerbread dough in half. Place half of the dough on a 12-inch-long sheet of parchment paper dusted with flour; shape the dough into a disk. Add another dusting of flour to the top and follow that with another piece of parchment. Roll the dough out between the parchment into a circle about ⅛-inch thick. Place the dough in the paper on a baking sheet. Freeze on the baking sheet until cold and firm, at least 30 minutes or up to 24 hours. Repeat with the remaining dough. Position a rack in the middle of your oven; preheat to 350°F. Line a large baking sheet with parchment paper. Working with one portion of dough at a time, remove from the freezer and place on a clean work surface. Remove parchment paper from the dough. Using the mini gingerbread cutter cut the pieces for each house out of the dough (you'll need two of every piece). Transfer the mini gingerbread house pieces to the prepared baking sheet. Leave about an inch to a half-inch between each piece. If the dough gets to soft place it back in the fridge for several minutes or until firm again. Save the scraps of dough to be formed into another disk and cut for more mini gingerbread houses. Bake the mini gingerbread houses one pan at a time until the baked pieces are the same color as the uncooked pieces, 6 to 12 minutes depending on your oven. Let the mini gingerbread houses sit for 5 minutes, then transfer yo a wire rack or counter to cool. In a clean mixing bowl, whip egg white and cream of tartar at high speed until foamy. Add powdered sugar in batches, mixing well. Beat on high until the icing is stiff and glossy (1 to 2 minutes). Spoon the icing into a pastry bag with a small tip, pipe a bit of icing along the edge of one of the side pieces and attach to the front and back of the house. Repeat on the other side. Press the pieces firmly together but not so hard they break. Pipe a bit more icing along the skinny sides of one of the roof pieces and attach it to the house. Repeat on the other side of the mini gingerbread house. Set the gingerbread house to the side, and continue until all the houses are built. The houses are finished when the icing has hardened, (about 4 hours). Decorate the houses however you wish, we chose to go with a simple powdered sugar roof. But you can do whatever you want.
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