Gingerbread House Cut-Out Cookies With Template

If you grew up admiring the full-scale gingerbread houses in Christmas magazines like I did, then you will love these gingerbread house cut-out cookies. These cookies have the right sugar and spice to make them excellent for decorating with a simple milk icing that hardens to a beautiful winter gloss. You can add your favorite gingerbread decorative candies, sprinkles, and festive touches, admire them, share them, and even eat them. These aren’t intended for making full-scale gingerbread houses. But, with the easy-cut-out paper template, you can craft cute houses to decorate alongside your gingerbread men.

I am an 80s kid and grew up looking at old Good Housekeeping, McCall’s, and Family Circle magazines my mother purchased. It was my internet, as we were off the grid and had no TV. I would spend hours perusing the magazines, daydreaming about making something as lavish as the big gingerbread houses seen in those magazines. My mother, my sisters, and I even attempted to make them year after year. We were never successful. So, as a little girl, I vowed I would grow up, and when I had a daughter, well, we would darn well succeed. Turns out that my kids and I were also not so good at fashioning those stiff walls. It wasn’t the gingerbread but the construction that was holding us back. 

If you, like us, find building an entire house daunting and, b-well, darn expensive, or if you have run low on time and all the kits are sold out, this is an awesome second-best wintertime project. You can even do these fun gingerbread houses with the kids during the March school break as a fun indoor winter activity. The winter months here in Canada can be long and dull spent inside, so having a few family activities up your sleeve is always good. 

If you love gingerbread flavor without all the work of cookie making be sure to try our 1940s style gingerbread loaf with orange it’s out of this world for Christmas flavor.

Why You Will Love This Gingerbread House Cut-Out Cookie Recipe

The Template: Growing up, we often made our own templates from paper or cardboard for cutting out sugar cookies. Why stick to just what you have a cutter for, after all? When you can create anything you imagine, simply click the link for the PDF file and print. 

The Icing: It has just two ingredients and can be colored in any way you like to make it colorful. Plus, because it’s such an easy recipe to replicate, you can make as much or as little as needed to decorate your batch of cut-outs. 

It’s tastiness. The fragrant gingerbread is soft enough to sink your teeth into, and it has just the right amount of spices to make it that holiday season classic everyone knows and loves. 

Let’s Get Started Making These Gingerbread Cookies

First, gather all your ingredients and a large bowl. You don’t need a mixer for this recipe, as it can be made with good old-fashioned people power. When the dough gets a wee bit stiff, clean hands can work to knead it without problems, as it will be chilled overnight. So be sure to make the dough well in advance of any Christmas cookie decorating events. 

Next, you will add the softened butter, egg, white sugar and molasses to the mixing bowl. We can soften the butter slightly to make it easier to work with because it will chill overnight, allowing it to firm back up in the dough. Do not bake these without chilling; the cookies will spread far too much and have unrecognizable shapes. 

Once you have creamed the egg-butter mixture, you can start adding the dry ingredients. Then, blend together well using a fork, hands, or electric mixer. Be sure to scrape the sides of the mixing bowl to incorporate all the dry ingredients into the gingerbread dough. Remove the gingerbread dough ball from the bowl and wrap it tightly in plastic, making sure none of the cookie dough is exposed. Then, place in the fridge overnight. 

Preheat the oven to 375F the next day, take the cookie dough out of the fridge, and open the plastic wrap. Lightly flour your work surface as you would for rolled-out cookies. You will immediately notice how firm your dough has become. It’s okay to knead it to make it workable, but be careful not to over-knead, as that may melt the butter in the dough, undoing the extra chilling. 

Using a heavy rolling pin, mine is a stainless steel beast I found years ago. I have to admit I’ve broken a few wooden ones over the years by applying too much pressure on the handles, so if you can find a heavy one, snag it. It’s invaluable in the kitchen. Anyway, I digress. Roll the dough gently but firmly with the rolling pin to one-half inch or slightly less thickness. Then, cut out the paper template for the house, which you can print off here. Use a sharp paring knife to cut around the paper template through the cookie dough because it has an excellent point. Be careful to not scratch your work surface with the knife. Lift the paper template off and repeat. One template will last for the entire batch. You can use either the large or smaller house or a mix of both, depending on how many you need. 

If you have Christmas-shaped cookie cutters, you may also use them to make your favorite gingerbread cut-out cookies. As this batch makes several pieces, be sure to have a large baking sheet or two smaller ones to bake the cookies on. The chilled dough shouldn’t spread too much, and the resulting cookies should retain their shape fairly well. 

Using a large spatula, lift the cookie cut-outs carefully to the parchment-lined baking sheet. This will guarantee they don’t stick while also keeping them from breaking during moving to the tray. This gingerbread recipe makes a crisp cookie from the oven that softens overnight. If you want to bake cookies before a fun project day with the kids, they will still be easy to handle. These classic Christmas cookies make a simpler way for you to enjoy making gingerbread houses with all the fun of cookie decorating without the headache of building a whole house. They are the perfect addition to Christmas time. 

Once the cookies are baked, cool them on a rack before decorating them with icing. You can gather small bowls and fill them with the fun candies and sprinkles you will be using to decorate the gingerbread cut-out cookies. The cooled cookies will be firm enough for small hands to handle, but remember to remind them to be gentle or move the cookies for them to where they are decorating to avoid larger house cut-outs from snapping. 

Let’s make our icing. If you use food coloring to color the icing, I recommend using a paste colorant over food coloring drops. They have more colors to work with and can blend into the icing without adding too much moisture. 

To make the icing, measure two cups of icing into a bowl and add two tablespoons of milk or cream. Start to blend. It will be dry. Keep adding a tablespoon at a time until the icing is wet but not runny. It needs to be thick enough that it runs off a spoon. This icing will harden on the cookies if left to air dry for a few hours, so be sure to have somewhere to set them afterward.

You will want a piping bag to add the icing once it’s made. In fact, I like to purchase Wilton’s disposable bags for easier cleanup. They are perfect for anyone to squeeze icing onto their cookies because you can snip the end with scissors to make any size hole. Remember, smaller is better for fine lines. 

Fill the piping (pastry) bags with a regular spoon and work the icing down into the bottom of the bag. It will get all the way down once you remove the air in the end. So don’t try to smush it with the spoon, as you will make a mess. Once the bag is partially full, twist the top portion of the bag closed. If you have small kids, you can use a bag clip to close the end completely, and they can squeeze without it pouring back out the backend on them by smushing the bag. If you are doing the icing, twist and push the mixture to the end of the bag. Again, you must let the air out by snipping some of the end off. 

Now it’s time to decorate those lovely cookies, and it’s when magic happens as imaginations soar. There’s no right or wrong way to decorate a gingerbread house. Of course, if you hope to show them off at a fancy party, you may have something delicate in mind, like simple white icing with crystallized sugar sprinkles. But if kids are involved, you know it’s really just an excuse to eat candy decorations. Play Christmas music as you decorate the cookies and enjoy this most wonderful time of the year with your loved ones. 

Once all the cookies are decorated or your little charges are sick of the activity, usually once they are all sugared out, you can set the cookies aside to dry on a wire rack for a few hours. Test the icing to see if it’s dry before storing it in an airtight container. It’s really important that the icing is not only dry to the touch but also doesn’t crack under the pressure of your finger. If it’s shifting at all, it’s best to let it dry longer. 

These cookies look amazing, mingled in on your Christmas cookie tray, or line up the decorated houses on a flat surface to admire throughout the holiday season. Remember to make a few Christmas trees to line the boulevard of gingerbread. Add mini battery-operated Christmas lights for a twinkling nighttime display that smells as good as it looks. 

Ingredients:

Butter: Adds richness and that classic buttery taste while keeping the cookie texture soft. Using softened butter also blends easier, so don’t skip that step.

White Sugar: Adding this sugar helps the cookies brown as well as retain moisture for that classic chewiness.

Egg: Adds moisture and binds everything together, keeping your cookies from crumbling apart. Essential for that chewy, satisfying bite.

Molasses: Gives the cookies that deep, rich flavor and dark color we all love in gingerbread. It’s also the secret to a chewy texture that holds up.

All Purpose Flour: The foundation of the dough, creating structure so the cookies hold their shape. Necessary for sturdy gingerbread houses.

Salt: Just a pinch does wonders to bring out the flavors in the spices and balance the sweetness.

Baking Soda: This adds a bit of lift, helping the cookies puff while keeping them soft inside without losing their shape.

Cinnamon: Adds that cozy, warm flavor that feels like Christmas. Cinnamon is a must for festive gingerbread.

Ginger: The bold, spicy kick that makes gingerbread, well, gingerbread! A key player for that extra punch of flavor.

Cloves: A small amount goes a long way here. Cloves bring a hint of warmth that balances the sweetness and spices beautifully.

Icing Sugar (Confectioner’s Sugar): This powdered sugar dissolves nicely and dries hard, so your decorations stay put.

Cream: Add just enough to make the icing workable.

Expert Tips, Serving And Storing Suggestions For The Gingerbread House Cookies

Tip #1: Plan Ahead for Chilling. Make the dough a day in advance, as it needs to chill overnight. This step is key for ensuring your cookies hold their shape!

Tip #2: Use Softened Butter. Softening the butter will make mixing easier without sacrificing structure after the dough chills and firms up again.

Tip #3: Don’t Skip Flour on Your Work Surface. Be sure to flour your surface before rolling out the dough to prevent sticking, but don’t overdo it, or the cookies may become tough.

Tip #4: Handle Dough Gently. Knead the chilled dough just enough to make it workable, but avoid over-kneading, which can melt the butter and undo all that chilling.

Tip #5: Test the Icing for Dryness. After decorating, let the icing dry thoroughly on a rack. Press lightly to ensure it’s set before storing to avoid smudges or cracks.

Gingerbread House Decoration Suggestions For Any Gingerbread House

Candy Canes: Used as poles, door frames, or fence posts.

Gumdrops: Great for paths, garden “shrubs,” and roof accents.

Peppermint Discs: Perfect for windows, wheels, or accents on roofs.

Mini Marshmallows: Roof tiles, snow, or landscaping.

Chocolate Drops (e.g., M&Ms, Hershey’s Kisses): For pathways, roof tiles, or candy stones.

Licorice: Used for edging, fencing, or creating patterns.

Jelly Beans: These are used as colorful accents, bushes, or pathway stones.

Gummy Bears: Fun additions as “gingerbread people.”

Rock Candy: Imitates crystals or ice.

Necco Wafers: Flat discs make ideal roof shingles.

Smarties: Colorful circles for decoration.

Lollipops: Decorative trees or front door ornaments.

Chocolate Bars: Shingles, doors, or walls.

Chocolate Chips: Accents, edging, or pathway details.

White Chocolate Shavings: Resembles snow.

Wafer Cookies (e.g., Pirouettes, Kit Kats): Roofs, fences, or log cabins.

Mini Rolos or Peanut Butter Cups: Chimneys or decorations.

Almond Bark: Snow on roofs or ground.

Pretzel Sticks: Logs, fences, or wood textures

Mini Gingerbread Men or Animal Cookies: For “inhabitants” or lawn decor.

Wafer Cookies: Roofs, shutters, or fences.

Gingersnaps: For a layered roof effect.

Oreos: Used for wheels and stones or broken up as “dirt.”

Sugar Cookies: Shaped and decorated for accents like trees or stars.

Shredded Wheat: Thatch roofing or rustic textures.

Frosted Mini-Wheats: Snow-covered shingles.

Cornflakes: Painted green for foliage or trees.

Rice Krispies: Used for snowy textures, rocks, or landscaping.

Cheerios: Accents on paths, gardens, or roof tiles

Mini Trix: Colorful accents along ridgelines.

Sliced Almonds: Create roof shingles or decorative edges.

Pine Nuts: Resemble stones or cobblestones.

Pumpkin Seeds: Leaves or roof shingles.

Sunflower Seeds: Textured surfaces or as snow details when frosted.

Coconut Flakes: Perfect for snow.

Dried Cranberries or Raisins: Added as holiday decor, bushes, or accents.

Dried Apples: For rustic decor or wreaths.

Cinnamon Sticks: Logs, chimney stacks, or decor.

Cloves: Accents or used for wreaths.

Star Anise: Decor or accents for windows and doors.

Colored Sugar Crystals: Adds sparkle, especially for snow.

Nonpareils and Sugar Pearls: Dots for lights or accents.

Edible Glitter: Adds a magical snowy or frosty touch.

Sprinkles: For colorful touches along the roof or pathways.

Graham Crackers: Build smaller sections like sheds or fences.

Sugar Cones: Decorated as Christmas trees.

Ice Cream Cones (pointed and round): Used for towers, trees, or landscaping.

Edible Gold Leaf: For a bit of luxury or to highlight areas.

Gelatin Sheets: For windows or glass-like accents.

Fondant: Sculpted for more detailed shapes like wreaths, bows, or drapery.

Crispy Noodles: Thatched roofing or straw.

Melted Hard Candy: Poured for windows or pond effects.

Meringue Mushrooms: Adds a woodsy touch to gardens or paths.

Pretzel Rods with Melted White Chocolate: Snow-covered tree branches.

Rosemary Sprigs: Look like tiny pine trees.

Mint Leaves: Accent as small bushes or garden patches.

Fresh Cranberries or Pomegranate Seeds: Berries or holiday decor.

If you want to print the list, click here and right-click to print the screen. The list is three pages long, so you can click on the image to move from page to page. 

Did you make these for your holiday season? I would love to hear how they turned out for you. Please rate and comment below, and as always, Happy Cooking & Baking!