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Halloween Gingerbread House (For Center Piece)


  • 6 c flour
  • 6 tbsp bpowder
  • 1 tbsp cinnamon
  • 2 tsp cloves
  • 2 tsp ginger
  • 1/4 tsp cardamom
  • a pinch of salt
  • 3/4 c honey
  • 1 3/4 c sugar
  • 1/4 c butter
  • juice and grated peel of 1 lemon
  • 1 egg and 1 yolk


  • In a large bowl, combine flour, bpowder, spices and salt
  • In a pot, bring honey, sugar and butter to a boil over high heat, stirring with wooden spoon until sugar is dissolved and butter melted, remove from heat and stir in lemon juice and peel. Cool to room temperature
  • Once cool, beat in 3 c of flour mixture until blended. Beat in egg and yolk, then beat in remaining flour mixture
  • Flour hands and knead dough until smooth and pliable but still slightly sticky. If its too moist, beat in more flour, a tbsp at a time
  • Roll flat the dough to 1/2 inch thick, yes it is thick but it makes it stronger especially after the house has dried for a week.
  • Cut with your template or cookie cutter and place on a greased and lined with parchment paper sheet. You need to also grease and flour the the parchment paper.
  • Bake at preheated 325 F for 40 minutes
  • Once cookies are cool, attach and decorate with royal icing and candies/fondant/modelling chocolate