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Gingerbread Baker

dollhouse style gingerbread house


  • templates


Cookies (House Pieces)

  • 1 c shortening
  • 1 c sugar
  • 2 eggs lightly beaten
  • 1 1/4 molasses fancy, dark, blackstrap, cooking, etc, whichever is fine
  • 5 1/2 c flour
  • 2 tsp ginger
  • 1 tsp each BSoda salt, cloves and cinnamon

Decorations (Fondant)

  • 1 bag of mini marshmallow 454 g
  • 750 g icing sugar
  • 2 tbsp water
  • vegetable shortening as needed


  • 2 C BSoda
  • 1 C Corn Starch
  • 1 1/2 C Water
  • Cinnamon ginger, and clove spices to color and scent (use more cinnamon than the other spices), 2 tsp each at least

Glue (Royal Icing)

  • 3 oz pasteurized egg whites from carton
  • 1 tsp vanilla/lemon extract
  • 4 c icing sugar


Cookies (House Pieces)

  • Mix dry ingredients
  • Beat shortening, sugar, eggs and molasses until well combined then beat in dry ingredients
  • Knead dough on working board then divide into two portions
  • Flatten each portion into a disk, wrap in plastic wrap and chill in the fridge for at least 2 h
  • Prepare a design, trace/draw on hard paper, cut. This will be your template.
  • Take out a dough from fridge and roll flat between two parchment paper.
  • Place your template on dough, cut and place dough on baking sheet that is lined with parchment paper
  • Bake on 325 F for 12-15 mins until golden and firm to the touch
  • Transfer to rack and let cool completely
  • Repeat step for the other disk, for other pieces needed.


  • Mix marshmallow with water, melt in microwave in 30 seconds interval until totally melted
  • Add in icing sugar, stir
  • Dump on greased working board and knead until elastic and smooth, wrap with plastic cling and let rest overnight at room temperature before using


  • Mix all ingredients in a pot and stir over medium heat continuously until clay like consistency (like mashed potatoes).
  • Take off from heat and cover with damp towel until cool enough to knead.
  • Knead and mold/cut as you pleased

Glue (Royal Icing)

  • Beat egg whites and extract until frothy then beat in icing sugar gradually until well combined and shiny, on low speed
  • Turn up speed to high and beat until firm peaks
  • Store in rubbermaid or similar container, do not expose to air or it will be dry

Assembling and Decorating

  • To glue pieces, either building itself or decoration, you will need support. Use glasses, vases, boxes, etc.
  • Gingerbread pieces/cookies for gingerbread house requires a week at least to firm up after baked, dried up after being glued. This will resulted in strong standing building. Some people make their gingerbread house a month or two in advance even.
  • For window, I glued gelatin sheet, so they are see through, instead melting candies.
  • On the inside window pane, the top parts, I sticky-taped a battery operated light on each. And on these windows, I showcased tiered cakes and pastries. The lights added extra touch for sure IMO!
  • And because this is a dollhouse type gingerbread house, the wall on the back is open, thus I glued all decorations before adding roof.
  • Now for the roof. They are using wafer sheets instead gingerbread cookies. You can use gingerbread cookies obv. so here is the NOTE: double the recipe as the one I typed is only enough for front wall and sides, that is why the floor of the house is made of gingerbread clay instead cookie :) But of course, this is depending the size of your gingerbread building
  • Start decorating!
  • Glue roof to structures with royal icing. Spread royal icing on board and cover with coconut. Glue outside decorations same as inside, with royal icing that is. Make royal icing drizzled here and there as snow. Glue garland on roof also with royal icing. I also added a little cotton on the outside fire place (chimney) to create a "smoke".
  • Basically decorate as you wish and have fun :)