How to Make Your Own Homemade Gingerbread House …(That Actually Stands Up)

This season, you can make a gingerbread house that stays together, is a little wonky, and makes your entire house smell like it’s getting a cinnamon hug.

You don’t have to have a culinary degree, have access to plenty of baking molds or even be Pinteresty at all. In fact, the more homespun and hand-painted it appears, the more cottagecore magic it contains.

Yes: You can build your own, from scratch.

Yes: It can be constructed simply and organically.

Yes: This is completely achievable (even if the last thing you baked resulted in smoke and tears.)

Let’s take this one step at a time. Keep reading!

Why Bother Making It From Scratch?

You could purchase a kit. We know. They’re everywhere right now.

But here’s the thing with those kits: the gingerbread often tastes more like cardboard than ginger, the icing is stabilizer-laden, and the whole thing seems more like an impersonal, factory-made ornament versus an inspired, custom-made tablescape.

Making your own gingerbread means you can determine your own ingredients. We’re talking organic flour, honey or maple syrup from local producers, grass-fed butter, freshly ground spices, all of it. There is warmth and depth and intention in every bite.

And in terms of structure?

If done properly, gingerbread made from scratch has more structural integrity than pieces from a kit.

But why? Because you can thicken it, slow it down and shape it how you like. No flimsy walls of precuts that crack if you breathe on them.

This is Cottagecore in its essence: making something beautiful and practical with what is available, work that is in alignment with the rhythms of the seasons, and, ultimately, prioritizing quality over convenience.

What You’ll Need

But before we get to mixing dough, let’s discuss tools. The good news? You already have 90 percent of what you need.

Baking Supplies:

• A sturdy rolling pin (wood is best, nothing fancy)
• Parchment paper (for rolling and baking, no sticking!)
• Sharp paring knife or pizza cutter (for trimming edges)
• Baking sheets (two, ideally)
• Cooling racks (non-negotiable, warm gingerbread warps)

For Assembly & Decoration:

• Piping bags or sturdy resealable plastic bags (snip the corner for icing)
• Small offset spatula or butter knife (for spreading icing)
• Empty egg carton or small boxes (to prop up walls while drying)
• Clean kitchen towels (for wiping sticky hands, trust us)

Ingredients You Will Want to Have

Gingerbread dough:

• 3½ cups organic all-purpose flour (or spelt for a deeper flavor)
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp freshly grated nutmeg (yes, grate it, it makes a difference)
• ¾ cup unsalted, grass-fed butter, softened
• ¾ cup dark brown sugar (organic or coconut sugar works)
• 1 large egg
• ¾ cup molasses (unsulphured, organic if possible, blackstrap is too bitter)
• Optional: 2 tbsp local honey or maple syrup for extra binding

The edible glue – Royal Icing:

• 3 large egg whites (or 4 tbsp meringue powder + 6 tbsp water if you prefer)
• 4 cups powdered sugar (organic, sifted)
• ½ tsp cream of tartar (helps stabilize—skip if using meringue powder)
• 1–2 tsp filtered water (only if needed to adjust consistency)

For Garnishing (aka “nature’s candy” ): This project features the coziest gingerbread houses from an enchanted, wintry wood, so try:

• Whole cloves, star anise, cinnamon sticks
• Dried orange slices, cranberries, or apple rings
• Crushed peppermints or candy canes (organic if you can find them)
• Raw almonds, walnuts, or pecans
• Dried rosemary, thyme, or bay leaves (for “trees” and wreaths)
• Edible gold leaf or luster dust (optional, but dreamy)

Step 1: Make Gingerbread That Actually Holds Its Shape

This is the rub. A little too soft? It will fall apart. Sound too dry? It will break like a cracker. You want something firm, crisp, and deeply spiced, like a good shortbread with attitude.

Here’s the trick; you need to chill your dough. Two times.

Here’s the trick; you need to chill your dough. Two times.

1. Combine the dry ingredients. In a large bowl, mix together your flour, baking soda, salt, and spices. Whip them good, this is where the magic scent starts to happen.
2. Cream the butter and sugar. In a separate bowl, cream together softened butter and brown sugar until light and fluffy. Add the egg and then the molasses (and honey/maple if using). Blend until smooth.Fold in slowly. Gently fold the dry mix into the wet, adding it gradually until no white flour is seen. Be careful not to overmix, as it toughens the dough.
3. Chill for the first time. Form into a disk shape and wrap in parchment paper or beeswax wrap. Refrigerate for 2 hours or more (overnight is best). This will firm up the butter and help prevent spreading.

When you’re ready to roll:

• Set oven to 325 degrees F, you want to cook low and slow.
• On a parchment lined and floured surface, roll dough into ¼ to ⅜ inch thick. Thicker = sturdier.
• Slice your pieces prior to moving to baking sheets. For a rustic cottage effect, freehand or use a template (more on that below).

Baker’s Tip: After cutting, chill the cut pieces on the baking sheet for 15 minutes before baking. This “locks” the shape. Bake 12-18 minutes or until firm but not dark. They’ll continue to firm up as they cool, so don’t overbake!

Step 2: Templates That Work (Even If You’re Not Crafty)

No laser cutter required! You need a pencil, paper, and some scissors.

For a simple A-frame cottage (the most stable shape), you’ll need:

• 2 side walls (rectangle with triangle top)
• 2 gables (smaller rectangles with triangular tops)
• 2 sections of roof panel (long rectangles)

A classic size: walls 6” wide x 5” tall (3” triangle peak), roof 7” x 6”.

Here’s how to create your own template:

1. Cardboard or stiff paper can be used for sketching.
2. Cut the Diagnosis out carefuly.
3. Trace lines in the rolled dough with a knife—press down but do not saw.
4. If necessary, use a ruler to straighten the edges.

Want it wonky? Lean into it!

Cottagecore is also a big fan of asymmetry. Enlarge one window. Assume the roof slopes differently on both sides. It should appear that your house is part of the landscape, not that it was engineered.

Step 3: Royal Icing That Actually Glues

This is your mortar. It should be thick – like toothpaste, not frosting.

If using egg whites:

• Beat egg whites and cream of tartar until foamy.
• Beat on low, gradually incorporating sifted powdered sugar, 1 cup at a time.
• Beat together until thick, glossy and holds stiff peaks, about 5-7 minutes.

If using meringue powder (great for food safety or keeping extras):

• Put powder and water in first, then add sugar.

Consistency testing: If you can lift a spoonful… It should retain the shape for 10 seconds or longer before melting back into the bowl. Too runny? Add additional sugar. A bit stiff? One drop of water.

NOTE: the icing MUST be covered with a damp cloth when not in use because it dries rapidly! And do not store in metal bowls as this reacts with the egg whites.

Step 4: Assembly

This is where most houses fall (literally).

Use a marble countertop, large cutting board, or a cardboard base wrapped in fabric as a work surface.

1. Pipe a thick line of icing along the bottom of one of the walls. Press down firmly onto your base. Hold for 30 seconds.
2. Back it. Brick up the wall using an empty egg carton, small jam jars or rolled up towels. Don’t miss this!
3. Add the adjacent walls one at a time, allowing each set 15 – 20 minutes before proceeding to the next.
4. Roof last. After all four walls are solid as a rock (after waiting 1-2 hours or overnight), pipe icing on the top edges and gently lay on roof panels. Stuff them from the inside with small balls of foil or tiny mugs.

What if a wall cracks? Fix it with extra dough “putty” (combine crumbs + icing) or just accept it as “weathered charm”.

Step 5: Decorating the Cottagecore Way

This is where your house becomes a story.

Forget about uniform gumdrops. Use foraged, forest, and frost-kissed style.

• Roof tiles: Press whole almonds or halves of walnuts into overlapping rows.
• Windows: Pipe clear “panes” with icing, or use crushed rock candy for stained glass.
• Garden path: Crushed peppermints mixed with coarse sugar = snow and gravel.
• Trees: Mini rosemary sprigs coated in powdered sugar “snow.”
• Chimney smoke: Cotton candy (or spun sugar if you’re feeling adventurous).
• Wreaths: Small loops of dried cranberries or orange peel and edible twine.

Adding your own, creative details is what makes this really fun. What are you drawn to do with your Gingerbread House? Another idea, you can even “plant” some cloves in your window boxes. The warm aroma will intensify over the coming days.

Troubleshooting

• Too dry? Add 1 teaspoon water or milk.
• Too sticky? Flour the dust.
• House leaning? Royal icing dries completely in about 4-6 hours. Support it for longer.
• Is your icing drying too quickly? Always keep covered. Use in small batches.
• Not sweet enough for you? Your dough should not be desert sweet, it’s a canvas for spices. Use the sugar for frosting instead.

Just keep in mind that a somewhat wonky house with a thyme-roofed and mossy path of crushed ginger candy is more Cottagecore than any symmetrical showpiece.

Cottage Artistry

Keep in mind that your gingerbread house is not eternal.

Perhaps some curious guests will munch on it. Or perhaps, it will soften with the humidity in the kitchen.

This is a slow form of craft. Art you can eat. This is Cottagecore living, creatively offering homage to the colder seasons with your own two hands.

Let us know how you decorated your gingerbread cottages below!