Erin’s Recipe Rundown
Texture: Crisp gingerbread and royal icing, with candies of varied texture!
Taste: Gingerbread sweetened with brown sugar and molasses, plus notes of ginger, cinnamon, and cloves.
Ease: A fun and festive treat AND activity for the whole family!
Top Tips: Reserve some of your royal icing for piping and some for drizzling — each requires a different consistency! Save time by making the cookies up to 48 hours in advance.
Recommended GF Flour: Works best with King Arthur Flour — a high-quality measure-for-measure flour that contains xanthan gum.
Would I make these again? Definitely! This is an annual tradition the whole family loves!
xoxo erin
This gluten-free gingerbread house is a fun, festive, and delicious treat for the whole family! The gingerbread cookies are soft on the inside with crisp edges, held together with a classic vanilla royal icing and decorated with festive candies.
Enjoy this treat as a family shortly after decorating, or leave it on display throughout the holiday season!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make a Gluten-Free Gingerbread House
- Storage/Make-Ahead/Freezing Instructions
- Can this gingerbread house be made dairy-free?
- Can you use a different type of icing instead of royal icing?
- What can you use as a substitute for meringue powder in the royal icing?
- More Gluten-Free Holiday Recipes
- Gluten-Free Gingerbread House Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free gingerbread house. See the recipe card below for exact measurements.
- Gluten-free flour: This recipe works best with King Arthur Gluten-Free Measure-for-Measure Flour. Another high-quality measure-for-measure gluten-free blend could also work, such as Bob’s Red Mill.
- Butter and shortening: I like using a combination of butter and shortening in these cookies. The butter adds great flavor and structure, while the shortening helps the cookies keep their shape.
- Meringue powder: I prefer using meringue powder instead of egg whites in the royal icing so it’s safe for all ages to enjoy! You can find meringue powder in most grocery stores on the baking aisle. I like this Wilton brand.
- Candy: I’m using M&M’s, peppermints, and gumdrops in classic Christmas colors for this recipe, but feel free to use any type you like! Just be sure to use gluten-free candy to keep this recipe gluten-free.
How to Make a Gluten-Free Gingerbread House
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the Gingerbread House
- Mix dry ingredients: Combine dry ingredients in a bowl and set aside.
- Cream butter and sugar: Combine butter, shortening, and brown sugar until light and fluffy. Add egg, molasses, and vanilla.
- Combine wet and dry ingredients: Slowly add dry ingredients to wet ingredients. Mix until just combined.
- Shape dough into a disc: Divide dough in half and shape each half into a one-inch thick disc. Wrap in plastic and chill in the fridge for 30 minutes.
- Roll out dough: Roll chilled dough until it is 1/4″ thick.
- Cut shapes: Cut one pentagon wall, one side wall, and one roof piece, along with decorative shapes that will fit (stars, gingerbread men, etc.)
- Transfer to baking sheet: Transfer cookies to a lined baking sheet, leaving at least 2 inches between each cookie. Cut shapes from the second disc of dough and transfer to a baking sheet. Chill in the freezer for 15 minutes.
- Bake: Bake cookies until browned and crisp around the edges. Big pieces will take 20-22 minutes, while small pieces will take 12-14 minutes.
Make the Royal Icing
- Dissolve meringue powder: Add meringue powder and warm water to a bowl. Mix until dissolved.
- Whip icing: Add vanilla and powdered sugar. Whip until stiff peaks form. Add half of the icing to a piping bag. Leave the other half in the bowl for later.
Assemble the Gingerbread House
- Assemble side wall: Pipe a line of icing on the serving platter and place one side wall into icing.
- Place pentagon wall: Pipe a line perpendicular to the front of the side wall. Pipe a line of icing on the side wall and place the pentagon wall into the icing. Gently press together.
- Add second side wall: Repeat steps to add second side wall.
- Pipe icing: Pipe icing on the edges of the walls and the bottom of the serving platter to add the second pentagon wall.
- Add second pentagon wall: Place the second pentagon wall in the icing.
- Pipe icing for roof: Run the piping bag along one side of the pentagon wall and the side wall.
- Attach first roof panel: Gently place the first roof panel into the icing.
- Pipe icing for the other roof panel: Pipe icing onto the other side of the pentagon wall and side wall.
- Add second roof panel: Repeat steps to attach the second roof panel.
- Pipe doors and windows: With the reserved icing, turn the mixer on low and add water until it reaches piping consistency. It should be thin enough to pipe smooth lines, but thick enough that it doesn’t run. Add more powdered sugar if it gets watery. Place half of the icing in a piping bag. Then add more water to the last bit of icing until it reaches flood consistency. It should flow smoothly off the whisk. Add to a piping bag. Use piping consistency bag to add a gingerbread house door, windows, and chimney, if using.
- Pipe roof and chimney: Use the flood consistency icing to drizzle the top of the gingerbread house with icing. Decorate with sprinkles while icing is still wet.
- Decorate: Use the piping consistency icing to add peppermints, gumdrops, and any other decorations you want to add.
Storage/Make-Ahead/Freezing Instructions
- To store: The gingerbread house should be enjoyed on the same day it’s assembled, but you’re welcome to put it on display for the holiday season. (Just don’t eat it after a day or two of it sitting out!)
- To make ahead: Gingerbread cookies can be made up to 48 hours in advance. Store them in an airtight container in the fridge until ready to use. The royal icing will harden as it sits, so it should be made immediately prior to assembly.
- To freeze: Store unfrosted, unassembled cookies in the freezer for up to three months. When ready to make the gingerbread house, let the gingerbread cookies thaw at room temperature. Make the royal icing just before assembly.
Can this gingerbread house be made dairy-free?
Yes! To make the gingerbread house dairy-free, simply use dairy-free butter and shortening for the gingerbread cookie dough. Make sure candy decorations are also dairy-free.
Can you use a different type of icing instead of royal icing?
Royal icing is the best option for gingerbread house assembly because it dries hard and acts like glue. However, if you’re just decorating cookies and not assembling a house, you can use a simple buttercream or store-bought icing.
What can you use as a substitute for meringue powder in the royal icing?
If you don’t have meringue powder, you can substitute it with 3 large egg whites, but note that raw egg whites carry a risk of foodborne illness. You could also use pasteurized egg whites or powdered egg white substitutes.
Gluten-Free Gingerbread House
Soft gingerbread with crisp edges, classic royal icing, and all your favorite holiday candies — this gluten-free gingerbread house is a fun, festive, and delicious treat for the whole family!
Ingredients
For the Gingerbread House
- 3 cups (450) gluten-free measure-for-measure flour
- 2 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1/2 cup (113g) butter at room temperature
- 1/4 cup (49g) vegetable shortening
- 1 cup (213g) light brown sugar lightly packed
- 1/3 cup (80ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Royal Icing
- 1/2 cup (60g) meringue powder
- 1/2 cup (120ml) warm water plus more as needed
- 1 teaspoon vanilla extract
- 6 cups (720g) powdered sugar
- Optional candy decorations: peppermints gumdrops, M&Ms, candy canes, etc.
Instructions
For the Gingerbread House
- In a medium bowl, whisk together the gluten-free flour, ginger, baking soda, cinnamon, salt, and cloves.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and brown sugar until light and fluffy – about 2 minutes.
- Next add the molasses, egg, and vanilla. Scrape down the sides of the bowl and mix to combine.
- With the mixer on low speed, slowly add the dry ingredients. Mix just until the dry ingredients are combined.
- Divide the dough in half and shape each half into a 1” thick disc. Wrap the discs in plastic and place them in the fridge to chill for 30 minutes.
- When the dough has chilled, lightly dust your work surface with gluten free flour.
- Working one at a time, roll a dough disc until it is ¼” thick. Cut out one pentagon wall, one side wall, and one piece of roof, as well as any additional shapes that will fit (stars, gingerbread men, chimney, etc.)
- Transfer the cookies to a parchment lined baking sheet, making sure to leave at least 2” of space between the cookies. Repeat steps 6 and 7 with the second disc of dough – making sure to cut out another pentagon wall, side wall, and roof.
- Reroll any unused dough and cut out extra shapes or walls, just in case!
- Place the cookies in the freezer to chill for 15 minutes. While the cookies chill, preheat the oven to 350F.
- Bake the cookies until they are browned and crisp around the edges. For the big pieces of the house (walls and roof) this will take 20-22 minutes. For the small pieces of the house (chimney, stars, etc.) this takes 12-14 minutes. Allow the cookies to cool completely on the tray before assembling.
For the Royal Icing
- Add the meringue powder and warm water to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium low speed until the meringue powder has dissolved – about 30 seconds.
- Add the vanilla and mix to combine.
- With the mixer on medium-low speed, add the powdered sugar 1 cup at a time. When all of the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer up to medium high.
- Beat the icing for 2 minutes, or until it reaches stiff peaks and has a thick, toothpaste-like consistency.
- Remove half of the icing to a piping bag — leave the other half of the icing in the bowl for later.
Assembly
- To assemble the gingerbread house, pipe a line of icing on your serving platter and place one of the side walls into the icing.
- Next pipe a line of icing perpendicular to the front of the side wall. Pipe a line of icing along the side wall to glue the two sides together. Place a pentagon wall into the icing and gently press the two pieces together. Repeat with the remaining two sides – piping icing on the serving platter and along the sides to glue the gingerbread house in place.
- To attach the roof, pipe a ring of icing along the walls and gently place a piece of the roof on one side. Repeat on the second side.
- With the reserved icing from Step 15, turn the mixer to medium-low speed and add water 1 tablespoon at a time until it reaches piping consistency. You’ll need about 3 tablespoons of water. The icing should be thin enough that you can easily pipe it into smooth lines but thick enough that it doesn’t run. If you end up adding too much water, just add more powdered sugar until you get back to piping consistency. Remove half of the icing and place it in a piping bag.
- With the last bit of icing, continue adding water 1 tablespoon at a time until it reaches flood consistency. You’ll need about 3 more tablespoons. The icing is flood consistency when it flows smoothly off of the whisk. Transfer the icing to a piping bag.
- Using the piping consistency icing, decorate the gingerbread house by adding a door, windows, and chimney, if using.
- Using the piping consistency icing, add peppermints, gumdrops, and any other decorations that you want to the gingerbread house.
- Using the flood consistency icing, drizzle the top of the gingerbread house with icing to create the snowy effect. Decorate with sprinkles while the icing is still wet, if desired.
- Allow the icing to set completely at room temperature (about 1 hour) before enjoying.
Notes
- To store: The gingerbread house should be enjoyed on the same day that it is assembled, but you’re welcome to put it on display for the holiday season. (Just don’t eat it after a day or two of it sitting out!)
- To make ahead: Gingerbread cookies can be made up to 48 hours in advance. Store them in an airtight container in the fridge until ready to use. The royal icing will harden as it sits, so it should be made immediately prior to assembly.
- To freeze: Store unfrosted, unassembled cookies in the freezer for up to three months. When ready to make the gingerbread house, let the gingerbread cookies thaw at room temperature. Make the royal icing just before assembly.
- To make dairy-free: Use dairy-free butter and shortening for the gingerbread cookie dough. Make sure candy decorations are also dairy-free.
Nutrition
Calories: 6539kcal | Carbohydrates: 1287g | Protein: 44g | Fat: 160g | Saturated Fat: 73g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 49g | Trans Fat: 10g | Cholesterol: 408mg | Sodium: 3180mg | Potassium: 2132mg | Fiber: 39g | Sugar: 1015g | Vitamin A: 3083IU | Vitamin C: 0.1mg | Calcium: 750mg | Iron: 22mg
Could you do this recipe by weights as well as cups. I find I have more success when I weigh things. Thanks
Hi Claire, the recipe has been updated with weight measurements. We hope you have fun making the gingerbread house!
Looks delish & fun! What can I use instead of vegetable shortening?
Hi Allie, thank you for your question! The shortening helps the cookies keep their shape so that they can be used to build the house. We haven’t tried any substitutions for the shortening. We hope you enjoy the gingerbread house!