Gingerbread cookie cottage

Gingerbread cookie cottage

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(10 ratings)

Prep: 30 mins Cook: 15 mins Plus chilling, drying and decorating time

More effort

Here's a gingerbread recipe sure to delight youngsters and enchant adults alike; a genuine house of gingerbread

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    For the walls and roof

    • 650g self-raising flour, plus extra to dust
    • 3 tsp ground ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 3 tsp ground cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 175g butter, cut into cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 225g brown sugar
    • 175g black treacle
    • 2 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    To decorate

    • 2x 120g tubes white ready-to-use icing
    • 2x chocolate flake bars

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    • 2x 200g packs white mini marshmallows
    • 200g icing sugar, sifted, plus extra for dusting
    • coloured lollies, chocolate buttons, sweets
    • 30cm square silver cake board


    1. Place the flour, ginger, cinnamon and butter in a food processor and pulse until they resemble breadcrumbs (do this in two batches if the bowl is small). Combine the sugar, treacle and egg in a large mixing bowl. Tip in the flour mix and stir, then bring the dough together with your hands. Turn onto a lightly floured surface and knead until smooth. Cover and chill for at least 1 hr.

    2. Heat oven to 180C/fan 160C/gas 4. Line three baking sheets with non-stick paper. Divide the dough into three and roll out on a floured surface to the thickness of two £1 coins. Using the templates, cut out two each for the roof, sides and two pointed end walls. Lift them onto the baking sheets. Re-roll scraps of dough, then cut out the small trees. Bake for 12 mins or until just firm. Leave to firm up for 5 mins, then transfer to a wire rack to cool.

    3. To assemble the house, pipe a door on an end wall and a window on a side wall, using the squeezy icing. Pipe icing generously along one long edge of one side wall and stick it to the board. Repeat with an end wall, join the corners with a line of icing, then fix a flake bar to the base as a 'foundation'. Stick the remaining walls together. Use another flake bar to support the other end wall. Fix on the roof pieces, then leave overnight to set.

    4. Stick the marshmallows all over the roof, using the decorating icing as glue. Fix chocolate buttons around the door and to cover the corner joins. Pipe icicles along the front edge of the roof using the squeezy icing – start each one with a small pea-sized blob of icing. Pull the icing nozzle downwards and away from the blob – the icing will break off in a jagged 'icicle'. Alternatively, decorate with a line of white chocolate buttons.

    5. Mix the icing sugar with drops of water until you have a thick but spreadable icing. Spread this over the board and decorate with the lollipops (fastened to soft sweets), sweets, chocolate buttons and gingerbread trees. Dust lightly with icing sugar for a snowy effect.

    6. NOTE: To make the templates draw each shape on card or paper, using the following measurements. Side walls: 16cm x 10cm. Roof walls: 19cm x 12cm. End walls: Total height 18cm to the apex. 10cm tall to the top of the box. Angled line 11cm long.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Dec, 2019
    I have just worked out the template sizes. You need to draw: 2 x Rectangles for the SIDE WALLS - 16cm along the base, 10cm height 2 x Rectangles for the ROOF - 19cm long edge x 12cm shorter edge 2 x End walls - Draw a rectangle 18cm long x 10 cm high. Then draw the triangle part on the top by marking the mid point on both long edges (at 9cm) and draw a line up through this, from base to apex 18cm long. Then draw diagonal lines from the apex to the top corners of your rectangle to form the roof triangle - these diagonal lines should be 11cm.
    10th Dec, 2016
    The recipe itself is spicy and sweet. Worked perfectly for rolling and cutting. I followed the instructions/ingredients to the letter and was pleased. I baked them on my new silicone liner sheets which was a good idea. One roof panel broke and I was able to glue it back together with icing and it has held. Getting it to stand up when assembling was hard but used some coffee cups for support. Once the icing set it seems to be more solid. Had lots left over so made cookies and hung on Christmas tree. Next year I will cut out windows and try boiled sweets in them!
    13th Dec, 2014
    Very delicous ginger bread recipe. The dough is easy to work with too. Now I am confident to challenge a ginger bread house during the weekend :)
    22nd Nov, 2014
    Made with 2- and 4-yr old, so measurements were interpreted very loosely, all ingredients were dumped into bowl together and "smooshed" together and we skipped the chilling, but turned out great and kept them occupied over an hour!
    4th Dec, 2012
    Probably a really stupid question!! But can anyone suggest a different flavour to ginger? I'm not a big fan of ginger but want to make this for my family! I was considering simply using vanilla, but any suggestions would be great!!
    11th Dec, 2013
    My family and I aren't real ginger fans either but we LOVE cinnamon so I use that's delicious!
    10th Dec, 2011
    10th Dec, 2011
    10th Dec, 2011
    4th Dec, 2011
    It took a while for me to find the templates.. but if you see method 6 thats where they are!


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