How to Make a Gingerbread House from Scratch with Royal Icing Without Eggs

How to make a gingerbread house from scratch? Can you make the royal icing without eggs?

Building a gingerbread house is a classic Christmas tradition that many families love to take part in. It’s the perfect activity to take up during the weekend right before the big holidays so you can have a beautiful and delicious Christmas-themed snack to enjoy by the fireplace while sipping cocoa and watching Hallmark movies! How to make a gingerbread house from scratch with royal icing without eggs? Learn with us right this instant!

How to Make a Gingerbread House from Scratch?

Personally, this will be my first time making a gingerbread house from scratch, as usually me and my mother have a tradition of baking and decorating Christmas cookies during this time of the year. But there is always a first time for everything, right? Don’t be too worried as this easy recipe is suitable even for beginners, as I am not an expert crafter myself. So roll up your sleeves, and let’s get to baking!

How to Make a Gingerbread House from Scratch with Royal Icing Without Eggs Recipe

In this recipe, we will be using a gingerbread house icing without eggs. Before you start, be informed that this cooking task will take quite some time, so free up a whole day for preparing the gingerbread house. Trust me, it will all be worth it once you see how beautiful your house turns out!

Gingerbread House Ingredients:

• 3 cups/375g all-purpose flour (spooned & leveled)
• 6 tbsp. (85g) unsalted butter, softened to room temperature
• 3/4 cup/150g packed light or dark brown sugar
• 1/2 cup/120ml unsulphured or dark molasses
• 1 large egg, at room temperature
• 3 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 2 tsp. ground ginger
• 1/4 tsp. baking soda
• 1/4 tsp salt
• 2 tsp. (15ml) water

Crusting Buttercream Ingredients: 

• 1/2 cup/113g unsalted butter, softened to room temperature
• 1/2 cup/95g shortening, at room temperature
• 4 cups/480g confectioners’ sugar
• 2 tbsp. (30ml) milk
• 1/4 tsp. pure vanilla extract
• 1/8 tsp. salt

Royal Icing Without Eggs Ingredients: 

• 1 cup/128 gr confectioners’ sugar
• 2 tsp. light corn syrup
• ¼ tsp.almond extract
• 4 tsp.milk

Decorations:

• assorted candies of choice

Also read: How to Make Hot Chocolate Bombs Without Mold? Super Easy Recipe

Free template to print & cut out for the house’s front, back & roof

Before staring, download the sides of the house & chimney

Preparation:

1. First, print out the free gingerbread house templates and cut them out. Save for step 6.
2. Begin making the cookie dough in a large bowl by whisking together the flour, cinnamon, ginger, allspice, baking soda and salt. Set aside.
3. Beat the softened butter and brown sugar in a large bowl with a handheld mixer on medium speed until the mixture is completely smooth and creamy. Takes 2 minutes. Then beat in the molasses, egg and water on high speed. Scrape down the sides and up the bottom of the bowl. Beat again to combine well. Now, on low speed, slowly mix in the dry ingredients into the wet ones until combined. The cookie dough should be very thick.
4. Divide the cookie dough in half. Flatten it into disc of about 4–5 inches in diameter and wrap each one tightly in a plastic wrap. Leave in the fridge for 2 hours or up to 3 days.
5. Now preheat the oven to 350°F/177°C. Take 2 or 3 large bakings sheets and line them with parchment paper.
6. Remove the discs from the fridge and roll out each one in between two pieces of parchment paper. Roll them out to about 1/4 inch thick. Then lightly flour the bottom of the gingerbread house template shapes. By using a small knife or pizza cutter, carefully cut out the cookie dough into the prepared gingerbread house template shapes. You need two of each shape. To have enough for the whole house, you can re-roll the dough scraps. Also, use any extra dough on your hands to create cute shapes like heart and stars with the help of cookie cutters.
7. On the prepared baking sheets, carefully arrange the gingerbread house shapes at about 3 inches apart.
8. Bake the gingerbread house pieces for 18 to 20 minutes. Their edges should be lightly browned. The chimney pieces should be in the oven for 12 to 13 minutes.
9. Now remove the pieces from the oven and allow to cool completely on a flat surface, either on the baking sheets or counter.
10. Before you begin to build the gingerbread house, you will need to prepare the royal icing without eggs so you can glue it together. In a small bowl, stir together the confectioners’ sugar and milk until smooth. Then beat in the corn syrup and almond extract until the icing is glossy and smooth.
11. Build the house by selecting its base. You can use a wooden cake server. Begin with two pieces: the front of the gingerbread house and one side. Fill a squeeze bottle with the royal icing you just made, and run a thick line on one long edge and one short edge of the side of the piece of the house. Now stick it to the base. Use whatever near you have by your side to help the piece stand up, like a water bottle or soda can. Then run a line of royal icing along the bottom of the front of the house piece. Stick to base by adhering it to the side of the house piece. Secure the two pieces with your hands for a few minutes until the icing sets in. Repeat the same with the second side of the house piece and back of the house piece. Fill any voids of the house with the royal icing, inside and outside. Don’t worry about going too far with the icing. When it dries, it will look like snow! Leave it to set at room temperature for an hour before adding the roof pieces.
12. Place the roof piece on top of the gingerbread house and run a thick line of icing on the inside edges of one of the roof pieces by adhering it to the base. Hold it in place to set. Repeat the same with the second roof piece. Run a thick line of icing where the two roof pieces meet at the top of the house. Hold again for a few minutes to set.
13. For the chimney, you can put it together separately and then add it to the roof. Glue the chimney pieces together upside-down. In the same manner in which you assembled the base of the house, use a thick line of royal icing for the chimney. Leave the icing to set before adhering the chimney to the roof. Use as much icing as necessary to set it.
14. Leave the entire house to set at room temperature for at least 3 hours before moving on to the decorations. It’s best if it sets for 4 to 6 hours, or even overnight if you can make the time. You can cover and store the leftover royal icing in the fridge during this time.
15. Now let’s make the buttercream for decorating! Beat the shortening and butter together with a handheld mixer on medium speed until creamy. Takes about 2 minutes. Add the confectioners’ sugar, milk, and vanilla extract. Begin to beat on low speed for 30 seconds, then increase to high and beat for 3 full minutes. You should get thick frosting. If it’s too thick, add a splash of milk.
16. Decorate the house by using the prepared buttercream, leftover royal icing without eggs and the candies you choose!

Here is the video tutorial for making this gingerbread house from scratch provided by Sally’s Baking Recipes, but just so you know, the gingerbread house icing without eggs recipe is not included here:

Video Tutorial: How to Make a Gingerbread House from Scratch?

Also read: A Different Kind of Christmas Finger Food: This Is How You Can Make a Tasty Savory Gingerbread House!