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    You are in: Home / Recipes / Oma's Gingerbread House Recipe
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    Oma's Gingerbread House

    Oma's Gingerbread House. Photo by Saturn

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Saturn's Note:

    My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though.

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    house a ...

    Units: US | Metric

    Royal Icing



    1. 1
      Mix ingredients in order given.
    2. 2
      Flour liberally! It will start out a bit sticky. Just keep adding flour to your board and your rolling pin. Turn it often.
    3. 3
      Roll to a maximum thickness 1/4" (1 cm).
    4. 4
      Bake at 350°F until brown and slightly crisp. It is hard to give a time for how long to bake. It depends on how many pieces you have on your sheet, how thick they are, etc. I found that they all needed a minimum of 8 minutes. And then I just kept checking every 3 minutes after that.
    5. 5
      Dust the flour off of the pieces after they have cooled. A pstry brush works well for this.
    6. 6
      Glue: Melt a fair amount of sugar in a large heavy pan over low heat. Mom used a cast iron pan. We started with about 2 cups of sugar and ended up adding about another cup. Keep stirring and waiting. You want the sugar to get to the point where it is almost a clear brown. Be careful though, the "glue" burns BADLY if dripped on skin.
    7. 7
      Mom would simply "dip" the edge of the piece that she wanted to glue into the sugar and then press it with the other piece. When it cools, it is VERY hard and holds very well. It does cool quickly though, so work fast.
    8. 8
      For Icing: Beat egg whites until stiff. Slowly add in all of the icing sugar.
    9. 9
      To make cookies: Bake until lightly browned for soft cookies. Crisp cookies will keep better though.
    10. 10
      There is enough dough to make a house and a free form base to put your house on. Or you can simply make a bunch of cookies with the "leftovers".
    11. 11
      Mom has some hand drawn pictures of how to cut out the house. Here are her measurements and directions.
    12. 12
      Cut 2 side walls: 7" x 4".
    13. 13
      Cut 2 roof panels: 9 1/2" x 8".
    14. 14
      Cut 4 chimney pieces: 2 1/4" x 1 1/4" (in two of them, cut a 1" V into the bottom so that it will "straddle" the peak of the roof).
    15. 15
      Cut 2 end walls: 6" x 9" (4" up the sides, cut diagonally to the top center to make a point). In one end, cut out door and two windows. Bake the door along side.
    16. 16
      For the windows: Place foil underneath and fill with crushed lollipop. Bake as usual.
    17. 17
      Base: Simply roll out the leftover dough to make a free form base. Make sure that it is wide enough for the house.
    18. 18
      NOTE ABOUT CLEAN-UP: Don't fret! Your pan that you melted the sugar in is certainly not ruined! All you need to do is add some hot water, let sit for a little while (5-10 minutes) and then rinse it out. If for some reason, that isn't quite working, simply heat the pan full of water over low heat for a short while (again, about 10 minutes).

    Ratings & Reviews:

    • on December 20, 2013


      This recipe is fabulous! It was my first attempt at making a gingerbread house and it turned out really well. When I made the dough, I used my Kitchenaid stand mixer with the dough hook, which made the process much easier. The dough turned out perfectly! It kneaded nicely, rolled with ease and tasted delicious. There was enough dough for one house and several gingerbread men. After I cut out the windows prior to baking, I filled them with crushed up Jolly Ranchers. The heat from the oven melts the candy and gives the windows a lovely stained glass appearance.<br/><br/>I rolled the dough to 1/4" thickness and baked it for 21 minutes.

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    • on December 19, 2010


      I used this to make my gingerbread house . This year I used a mold for the construction..Next year I am going to make a bigger house with some templates though. The dough was very easy to work with and the cookies tasted really good.
      Thanks Saturn for a great recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2008


      This review is only on the sugar glue as I did not make my creation from the rest of the recipe. The glue worked like magic and I was very impressed with its holding power. One of my decks cracked and I was able to repair it with the sugar glue reinforcing it with extra strength! This is definitely a "must" in gingerbread house construction!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Oma's Gingerbread House

    Serving Size: 1 (2750 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9214.3
    Calories from Fat 1079
    Total Fat 119.8 g
    Saturated Fat 71.3 g
    Cholesterol 317.1 mg
    Sodium 3922.7 mg
    Total Carbohydrate 1962.1 g
    Dietary Fiber 22.0 g
    Sugars 1369.4 g
    Protein 105.1 g

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