Martha Stewart Gingerbread House Recipe

This sturdy, fragrant Martha Stewart Gingerbread House Recipe is made with dark molasses, warm spices, and plenty of flour to ensure structural integrity, ready to bake in under an hour plus chilling time. The hero moment comes when you pipe that final line of royal icing and the roof sits perfectly secure without sliding or cracking. I love how the scent of ginger and cloves makes the whole house feel like Christmas.

Why This Classic Works

I learned the hard way that standard cookie dough just doesn’t work for construction; it spreads too much in the oven, leaving you with wonky walls that won’t align. Martha Stewart’s version uses a higher ratio of flour and molasses to butter, creating a dough that bakes up dense, crisp, and incredibly strong—more like edible masonry than a soft cookie.

The real secret I discovered with this recipe is the “roll then chill” technique. Instead of fighting with soft dough, you roll it out on parchment and freeze it briefly before cutting your shapes, ensuring every window and door remains razor-sharp and perfectly sized for assembly.

Martha Stewart Gingerbread House Recipe Ingredients

For the Gingerbread Dough:

• 6 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 cup unsulfured molasses

For the Royal Icing (Glue):

• 1 box (1 pound) confectioners’ sugar, sifted
• 5 tablespoons meringue powder
• 1/2 cup water (scant), plus more if needed

How To Make Martha Stewart Gingerbread House Recipe

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt until well combined. Set aside.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until fluffy and well combined.
3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the molasses, mixing until smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Combine Dough: With the mixer on low speed, gradually add the flour mixture. Mix just until the dough comes together and no dry streaks remain. Do not overmix.
5. Chill the Dough: Divide the dough into three portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight) until firm.
6. Roll and Cut: Roll out one disk of dough directly on a piece of parchment paper to a 1/4-inch thickness. Transfer the parchment to a baking sheet and place it in the freezer for 15 minutes. Once very firm, place your house templates on top and cut around them with a sharp paring knife. Remove excess dough scraps.
7. Bake the Pieces: Preheat oven to 350°F. Bake the gingerbread pieces (still on the parchment) for 15 to 18 minutes, or until they feel firm in the center and are lightly browned. Cool completely on wire racks before assembling.
8. Make Royal Icing: In a clean mixer bowl, beat the confectioners’ sugar, meringue powder, and water on low speed for 7 to 10 minutes until stiff peaks form. It should be thick like glue. Cover with a damp cloth when not using to prevent hardening.

Recipe Tips

• Sand the Edges: Once your gingerbread pieces are baked and fully cooled, use a microplane or a fine grater to gently file down the edges. This ensures your walls meet at perfect 90-degree angles for a gap-free house.
• Keep Icing Covered: Royal icing dries extremely fast. Keep your bowl covered with a damp paper towel or plastic wrap directly touching the surface while you work to prevent a crust from forming.
• Use Canned Goods: When assembling the walls, use heavy canned goods (like beans or soup) to prop up the gingerbread pieces from the inside and outside while the royal icing dries completely.
• Don’t Rush Assembly: Let the walls dry for at least an hour before attempting to put the roof on. If the foundation isn’t set, the weight of the roof will cause the whole structure to collapse.

What To Serve With Gingerbread House

Since this is often a centerpiece rather than just a dessert, serve the “scrap” cookies alongside a rich hot chocolate or warm spiced apple cider. The spicy notes of the gingerbread pair beautifully with creamy eggnog or a bowl of vanilla bean whipped cream for dipping.

How To Store

A fully assembled gingerbread house can last as a decoration for 2 to 4 weeks if kept in a cool, dry place away from humidity. If you plan to eat it, wrap it loosely in cellophane; it will stay edible for about a week, though the texture will harden significantly over time.

FAQs

Why did my gingerbread house collapse?
Collapse usually happens because the icing wasn’t given enough time to dry or the dough was too soft. Make sure to bake the pieces until they are very firm and let the walls set for at least an hour before adding the roof.

Can I make the dough ahead of time?
Yes, you can make the dough and keep it in the refrigerator for up to 3 days before rolling and baking. You can also freeze the dough disks for up to a month; just thaw them in the fridge overnight before using.

Do I really need meringue powder for the icing?
Meringue powder is safer than raw egg whites and provides a much stronger structure for building. If you use raw egg whites, the icing may not dry as hard or as quickly, which increases the risk of your house falling apart.

How thick should I roll the dough?
For a house that stands up well, roll the dough to about 1/4-inch thickness. If it is too thin, it will be brittle and crack; if it is too thick, it will be heavy and difficult to bake through evenly.

Can I eat this gingerbread?
Absolutely, this recipe is fully edible and delicious. However, because it is designed for structure, it is harder and crunchier than a soft molasses cookie, making it perfect for dipping in coffee or tea.

Nutrition

• Calories: 320 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 58g
• Protein: 4g

Try More Recipes:

• Martha Stewart Vienna Tarts Recipe
• Martha Stewart 5 Minute Fudge Recipe
• Martha Stewart Ice Box Cake Recipe