Mini Gingerbread Houses

I have always admired the beautifully decorated gingerbread houses that people make for Christmas celebrations so this year I thought I would attempt to make some mini houses too!

They were easier than I thought but very time consuming to cut out the pieces…thankfully Mila slept long enough to get them in the oven before waking up – yay!

I’m really happy with the end result…my 3 cute, slightly crooked, delicious little houses. I was planning on making 10 as gifts but time restraints (and my patience) only allowed for 3 this time.

I will add the gingerbread recipe (technically a spicy sugar cookie recipe but for this post I will call it gingerbread because ‘spiced sugar cookie houses’ doesn’t really sound as good!) at the end of this post.


First I made these three templates to use as a guide when cutting out the gingerbread walls


Using a knife I cut around the templates


I tried to smooth the edges and keep the shapes looking neat and even when positioning them on the tray (easier said than done!)


The cookies came out of the oven looking golden and smelling delicious! When they were cool I used icing as glue to stick them together and add decorations


The end result was these cute wee houses almost too sweet to eat…almost!





Spiced Sugar Cookie Recipe 

225gm soft butter

1 cup brown sugar

1 egg

2 cups flour (can substitute with a gluten free flour mix)

2 TBsp cinnamon

1 TBsp mixed spice

Cream the soft butter in a mixer then add the remaining ingredients, stirring together well. Form the mixture into a roll, wrap in gladwrap and place in the fridge until firm. Roll out dough and cut into shapes. Bake at 180 degrees Celicus for 8-10 minutes or until slightly golden looking. Ice when cool.



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