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Gingerbread House Tutorial and How-To…From a PRO!

Gingerbread House Tutorial and How-To…From a PRO!

Tip 4: Simply put a Silpat down on the counter.

Put the parchment on top of the Silpat and ta-da, it sticks! Be careful not to get flour under the Silpat, though, or you’ll have to clean everything thoroughly to get it to stick again.

But I don’t have a Silpat, you say! Simply take a clean dishrag, get it wet, and squeeze the dickens out of it. You want it to be barely damp. Put that down on your counter, and put either your cookie sheet (if you’re not using parchment paper) or your parchment paper on top. The parchment will get a little damp, but it’s not a problem, I promise.

Tip 5: Your dough will spread at least a bit while cooking, especially since this recipe doesn’t require chilling before rolling (and is WAY easier to roll because of that little fact).

If you want the pieces to fit together with precision–and that’s pretty important in construction of the real or cookie kind you’ll need to trim the edges. Do this immediately after pulling the cookies out of the oven. Don’t even wait 30 seconds! You need to move very quickly, while the cookies are still very hot! Use your template and a sharp paring knife and trim the excess away.

There’s a great benefit to doing this. The trimmings are the perfect shape for snacking and dunking in milk or coffee! Bags of our trimmings are highly coveted on baking weekend.

Tip 6: Let pieces cool completely before daring to stack any up to save space.

Once completely cool, you can stack the pieces three or four high to save counter and cooling rack space. Do not stack higher! If you do, you run the risk of the pieces cementing to each other. If you live in a humid place (I’m talking to you, Paula!) like Florida, I wouldn’t stack more than two pieces high. We learned that one the hard way when we lived in Melbourne, FL. Here in perfect-for-pastry-Phoenix, I could probably push it and stack 6 or 7 high, but I wouldn’t want run the risk. I max out at 4. Besides, if I only stack two or three high, I can fit them in sheet pans and stack those.

Let dry overnight before attempting to assemble the houses.


Paula Biggs

Owner at Frog Prince Paperie
Paula Biggs is a party planner, DIY crafter, and owner of Frog Prince Paperie, where you can find hundreds of party, craft and lifestyle ideas.


Monday 28th of November 2022

Has anyone been successful using a gluten free flour? If so, any kind better than the other? I typically use a rice flour alternative.


Monday 20th of December 2021

Help!!! I have been making this recipe for 3 years now and so far so good til now! My dough rose and then sunk when pulled from the oven! I used crisco to his year Bc Walmart substituted it for the cheep stuff on my pickup order. Is that why? It still tastes good but not firm or crispy enough except the ones I burnt. What’s happening?


Wednesday 22nd of December 2021

@Allison, I believe there is not enough of that transfatty goodness in good Crisco vs the cheap stuff to yield the same results. Nicole (the recipe originator) can be quoted as saying Christmas was almost ruined when Crisco changed their recipe one year. Ever since, they use the cheap stuff. I had to make due with the Crisco sticks my husband brought home this year, too, and almost burnt was how we had to bake it to make them firm and crispy! Sorry you didn't get perfect results this year!! :(


Wednesday 10th of July 2019

Thank you for this wonderful recipe! I have never liked the taste of gingerbread. Never. I made this for Christmas and I couldn't stop snarfing it down. The flavor was perfect! And the recioe worked wonderfully for our gingerbread houses. We are using this recipe from now on every year.

Paula Biggs

Monday 15th of July 2019

I'm so glad it worked so well for you! I do agree--it's one to use every year. Tikkido does such a great job with all her gingerbread recipes!

Sharlene Baker

Saturday 8th of December 2018

Hi, Paula. Thanks for sharing your recipes and your tutorial. I was thinking of making this with my preschool class (16 children). I've just ordered cookie cutters to make the house. The Dimensions are 5.5" tall for the front and back of the house, the side wall is 5.7", and the roof and base floor is 6.69x3.93" (not even sure if I would do the floor). Would I need to double or triple the recipe to make enough houses for my preschoolers? Thanks so much! Very excited for making these next week!

Sincerely, - Sharlene

Paula Biggs

Sunday 9th of December 2018

Hmmm...not really sure! I would not recommend doubling, as the bowl gets REALLY full with six cups of flour. I think I got 5 or 6 houses per batch with the small a-frame template tikkido provides (it is much easier to use!) Your dough usage will also differ based on how thin you roll the dough before baking.

Rebecca Gentges

Tuesday 4th of December 2018

I have used your tutorial for gingerbread for 3 years running now. It is the best one I've found yet! thanks so much for this info. It has made me very adventureous on designs. My family looks forward to designing and decorating every year now. My husband can't wait for the leftover sticks!!!!

Paula Biggs

Tuesday 4th of December 2018

Thanks so much, Rebecca! We're huge fans of Tikkido's recipe, too!! We're on year 8, and don't see changing any time soon :) It's perfect!

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