Making gingerbread houses is a nostalgic and entertaining Christmas activity, and it's even more rewarding when you make the whole thing from scratch. Here are 11 tips and tricks for making the most impressive gingerbread house ever —and you can find our recipe at the bottom of the post.
1. Use nonstick spray on the Dutch oven that you're using to make the dough.
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Remember: This dough is pretty sticky. Even if you're using a nonstick surface like a Dutch oven, spraying the bottom and sides with nonstick spray will help the dough release more easily. Spraying non-stick oil in the cup you'll use to measure out molasses is also a good idea for similar reasons.
2. Keep the dough warm in a Dutch oven until you're ready to knead it.
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This dough will be used to make the walls and roof. It's important for the house's structure that the dough is kept warm while you're working it. Cut the dough into three pieces, and keep the pieces you're not working with in a warm Dutch oven until you're ready to knead them.
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3. When rolling out the dough, press down the rolling pin and rotate the dough a quarter turn a few times, repeating the same process each time, to form a rectangular shape.
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This will help form the dough into a nice, even rectangle when you roll it out and make it easier for you to cut out your shapes.
4. Use a ruler when cutting the shapes to ensure that they're perfectly straight.
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You'll want to make sure the walls and roof are perfectly straight because it will make putting together the gingerbread house much easier. And the end result will look more beautiful, too.
5. Use a knife to make slits for the windows, but leave them in place until after you've baked the cookies.
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When you remove the cookies from the oven, recut the shapes and pry them out with a knife. This will keep everything intact and help the edge crisp up and maintain their shape.
It really does make a world of difference.
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6. Use egg whites to strengthen the frosting.
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Putting egg whites in the icing helps strengthen it and make for a harder frosting when it dries. Just make sure you use pasteurized egg whites, in case anyone eats it. And if you don't want to use egg whites, you can also use meringue powder.
7. Use a fine grater to sand the edges of the cookie walls.
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The sides of the cookie walls can expand when they're baked. Sand the sides with a micro grater to make them straight.
8. Use hard candies to create a super impessive colorful glass window effect.
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Put hard candies such as Jolly Ranchers in the "window" holes of the cookies and bake them for a few minutes. The candy will melt and leave the illusion of colorful windows. If the candy doesn't completely spread, use a little toothpick to gently push the extra sugar to the window edges.
9. Use a folded piece of paper and two small cups to help the roof dry in the correct shape.
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Use icing to fasten a folded piece of paper to the back of the roof. Then, place two bowls under each side of the roof while it dries. That will help the roof dry in the shape it'll eventually be in and prevent it from sliding when assembled. Just make sure it's super dry before you add it to your house.
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10. Add frosting on the inside of the house to keep the pieces in place.
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Wherever you're connecting the walls to the roof, add a thick line of frosting on the inside of the house to add structure. You won't be able to see the inside, so it won't affect the final look of the house.
11. Thin out the icing you're using for decorating by adding water.
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The icing you've been using to put together the house is very thick. Add some water to dilute it, and it'll be perfect for decorating the exterior of your gingerbread house.
And there you have it: Best. Gingerbread. House. Ever.
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