We made a Halloween gingerbread house last year, just ’cause, decorated with candy corn and and Autumn colors. And it made such a big impression that the kids have been asking (and asking) to do it again.
I finally said yes and we went shopping for molasses and spices to make the gingerbread (after my vote of trying the graham cracker gingerbread house method was firmly vetoed) and Halloween candy.
We decided to keep our houses small this year so we could each have our own to decorate with full artistic freedom.
Here’s how we made our cute little Halloween gingerbread houses…
Mini Halloween Gingerbread Houses
You’ll need ::
- Gingerbread cookie dough (see the printable recipe below)
- White icing (we just mixed powdered sugar with milk and it worked fine, but you can also make royal icing with egg whites if you like)
- Halloween candy (think candy corn, Reeses Pieces, and anything in autumn colors. Chocolate chips work well, too)
- Halloween sprinkles
- A piece of cardboard to assemble your house on (wrap in foil first if you like)
First, we whipped up a batch of gingerbread cookie dough…
Then we cut out our gingerbread house pieces using this gingerbread house template.
Whipped up an easy batch of icing.
And set to work assembling the gingerbread houses…
…and decorating them.
Lots of fun!
Plus we each decorated some gingerbread people. I did a simple skeleton and the girls went all out.
We’re already talking about another batch of gingerbread, this time for cookies only, rather than houses.
The kids want to decorate Jack-o’-lanterns and more gingerbread men and women. I want to make ghosts and owls and autumn leaves.
Plus, it’s true.
Gingerbread is very autumnal. Earthy, rich with spices, and just plain delicious.
How about you? Would you make Halloween gingerbread houses with your kids? Or Autumn gingerbread cookies?
Here’s your printable recipe…
- ½ cup sugar
- ½ cup molasses
- 4½ teaspoons pumpkin pie spice mix
- 2 teaspoons baking soda
- ½ cup butter (1 stick)
- 1 egg
- 3½ cups all-purpose flour
- Heat sugar, molasses, and spices to boiling in a medium to large saucepan.
- Remove from heat and stir in baking soda, letting it foam up.
- Add butter and stir occasionally as it melts.
- Whisk in egg.
- Add flour and stir with a wooden spoon (not all the flour will mix in).
- Dump mixture onto counter and knead until the flour is incorporated.
- Use a rolling pin to roll dough to approximately ¼ inch thick.
- If making gingerbread cookies, cut with cookie cutters.
- If making gingerbread houses, print or make a paper template. (We used this gingerbread house template. Arrange the template pieces on the rolled out dough and use a knife to cut them out.
- Place gingerbread pieces on a parchment paper-lined baking sheet at bake at 325 degrees Fahrenheit for 12 minutes. Let cool on a wire rack.
- Assemble and decorate with a simple icing (mix 4 cups powdered sugar with 1 teaspoon of vanilla and enough milk to give it a spreadable consistency).
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