If you're looking for the ultimate gingerbread house recipe, you've found it. Well, technically this is a gingerbread greenhouse as this recipe includes lattice gelatine windows to peer into the most magical festive setting. Deliciously spiced gingerbread biscuit is baked to perfection before being built into a winter wonderland, complete with eight skylight windows on the roof where mini Christmas trees twinkle inside. Decorate with intricate royal icing motifs to create your own show-stopping festive treat.

Find the template here: Gingerbread house template 

What you need to know before you start

Before you begin this recipe, be sure you have plenty of bench space. Tuck away any unused appliances, drying dishes and cookbooks so you have a large surface area to work on. You’ll also need the gingerbread greenhouse template, for cutting each piece of the house accurately. Have all your equipment – such as knives, rulers, scissors and piping bags – within arm’s reach. This recipe uses a stand mixer fitted with a paddle attachment and whisk attachment, a rolling pin, a flour sifter, baking trays and decorations of choice such as battery-operated lights. We used small fairy lights with batteries and mini fake trees for decoration. For the lights, we arranged them inside the house before securing the roof and left the battery outside with the cord going through one of the open doors.

Start this recipe a day ahead to allow the gingerbread dough to chill during different stages throughout the cooking process. The cooked and cooled pieces of the house and the icing will also require time to set, so it’s best to reserve an afternoon for the assembly and decorating process. Take this as an opportunity to get the kids in the kitchen, or host a gingerbread house party at your place!

Why is this the best gingerbread greenhouse recipe?

Created by MasterChef Australia winner Emelia Jackson, this recipe takes the traditional gingerbread house to new heights. Featuring translucent windows made from sheets of gelatine, this version mimics the look of a gorgeous greenhouse, perfect for gardening enthusiasts. But most importantly, the biscuit is to die for! After all, there’s no point in building an amazing gingerbread house if nobody wants to eat it. And with this quality of biscuit, everyone will want a piece. 

The house structure is made from aromatic and flavourful gingerbread pieces spiked with the classic taste of molasses, ginger, cinnamon, nutmeg and allspice that will waft throughout the kitchen and fill your home as it bakes in the oven. 

How far in advance should I make a gingerbread house?

Feel free to prepare your gingerbread house ahead of time. In fact, making it ahead of time is a great way to help you enjoy a stress-free Christmas Day with a showstopping centrepiece. Divide the recipe into two stages: begin with the dough, taking the time to measure, cut and bake each piece before storing in airtight containers. When you’re ready to assemble, have your pieces laid out and the royal icing prepared so you can enjoy the building process. 

What holds gingerbread houses together the best?

The best kind of icing for gingerbread houses is royal icing. This mixture is made from egg whites, icing sugar mixture and a squeeze of lemon juice to act like ‘glue’ to hold the walls of the house together. Taking the time to allow the pieces to set (this will take several hours, as each stage will need time to set before you can move on to the next) will also help to hold everything secure. 

Placing your icing straight into piping bags will stop it from drying it out. If leaving it in a bowl, be sure to cover the surface with plastic wrap. If you notice a slight gap between the 2 roof pieces at the top of the house once they are both set, you can slowly build up the icing to close the gap. Add one layer at a time, waiting for it to be totally set before adding the next. 

What ingredients you’ll need

Titanium-strength gelatine leaves: Commonly used to make jellies and mousses, gelatine leaves are kept whole and used to create the windows and walls of the greenhouse design. You’ll need large 7cm x 23cm sheets. Find them online or at cake decorating stores. We used Chef’s Choice Gelatine Leaf Sheets Titanium, 40g, from amazon.com.au. Some gelatine leaves may have a slight curve – if yours do, secure the windows in place with the curve facing outwards.

Icing sugar (optional): Icing sugar is used to decorate the complete greenhouse to mimic the look of snow. It also adds a touch of sweetness. 

Unsalted butter: Butter provides richness and moisture, contributing to the tender texture of the gingerbread. 

Brown sugar: Brown sugar adds both sweetness and a subtle molasses flavour, which deepens the richness of the gingerbread.

Eggs: Whole eggs are used in the gingerbread dough while only the whites are used for the royal icing to provide structure and stability.

Molasses: Found in most gingerbread recipes, molasses provides a depth of flavour, and helps to retain moisture to create a tender and moist crumb. You can also use treacle.

Plain flour: Flour helps to create the base and structure of the gingerbread dough. 

Ground ginger: Working alongside the other spices, ground ginger gives the gingerbread its signature warming flavour. 

Ground cinnamon: Cinnamon imparts a warm, aromatic spiciness. 

Ground nutmeg: Nutmeg contributes a warm, slightly sweet and nutty flavour to the gingerbread. 

Ground allspice: Ground allspice adds a complex, slightly peppery flavour with hints of clove, cinnamon and nutmeg.

Bicarb soda: Bicarb acts as a leavening agent to create a light and airy texture to the gingerbread. 

Icing sugar mixture: This gives the royal icing its smooth and glossy texture while helping it to thicken.

Lemon juice: The juice of a lemon stabilises the egg whites and adds a subtle tang to the icing. 

How to make the best gingerbread recipe for a gingerbread house

Gingerbread dough is simple to make. You’ll need a stand mixer with a paddle attachment to beat the butter, sugar, eggs and molasses. Once combined, sift in the dry ingredients of flour, bicarb soda and spices until a firm dough has formed. Allow it to chill for 2-4 hours before rolling into sheets that can be cut into shape.

It’s best to trace out and cut out the shapes from the dough before it’s baked. You may wish to place any pieces back in the fridge if they become too soft to handle. Bake the gingerbread in batches until just firm and slightly golden.

How to assemble a gingerbread house

Using the PDF templates as a guide, cut out window spaces from chilled dough. Once baked, the gingerbread will need be warm and soft to cut into shapes. Use a sharp knife to trim or straighten edges, if necessary. Cool completely on trays.

For the icing, in a stand mixer fitted with the whisk attachment, whisk egg whites and sugar on low speed to incorporate before increasing speed to high and whisking for 4-5 minutes, until thick peaks form. Spoon icing into 2 piping bags (see notes). Cut a 0.75cm opening in one bag and a 2mm opening in the second bag.

Following the template, cut gelatine leaves to fit over all windows, making sure they are slightly larger than the window cut-outs so there is room to attach their edges to the biscuit with icing.

Flip all the pieces over and use the piping bag with the larger opening to pipe icing to secure gelatine windows (see notes).

Using the piping bag with the smaller opening, decorate the exterior side of the sides, roof and doors.

To assemble, it’s easier if you have an extra pair of hands. Start by securing two adjacent sides on your base/board, using the piping bag with the larger opening to pipe icing along touching edges and base. Hold until icing is set (use cans of food to help prop up the sides, if needed).

Once sides are set, arrange any decoration inside the house, such as lights or trees. Place 1 roof piece on top edge of sides and secure with icing.

Repeat with remaining roof piece and doors before dusting icing sugar to serve. We used small fairy lights with batteries and miniature trees for decoration - we arranged them inside the house before securing the roof, and left the lights’ battery pack outside, with the cord running through one of the open doors. If you notice a slight gap between the 2 roof pieces at the top of the house once they are both set, you can slowly build up the icing to close the gap. Add one layer at a time, waiting for it to be totally set before adding the next.

How to store your gingerbread greenhouse

If you plan on displaying your gingerbread house throughout the festive season, place it on a platter and store it in a cool, dry spot away from sun and air conditioning. Cover it with plastic wrap each night to protect and keep bugs and dust away. 

How to serve your gingerbread greenhouse

While your gingerbread greenhouse is completely edible and safe to eat, it also makes a gorgeous decorative centrepiece on your dessert table. Opt for a large serving platter or wooden board to present your finished gingerbread greenhouse. Complete the look with mini battery-operated lights, mini trees, pine cones and a dusting of icing sugar. 

Pair it with edible treats like homemade chocolates, truffles and white Christmas balls, along with a cup of spiced hot chocolate, mulled wine or iced eggnog. 

If you love our gingerbread greenhouse recipe, try this 

Can’t get enough of the gingerbread flavour? Explore our selection of recipes perfect for Christmas time:

• Gingerbread loaf
• Gingerbread people
• Gingerbread cake