Gingerbread House Cutters

My family has traditionally made these Gingerbread Houses, and now that I have turned them into easy to use cookie cutters, now you can too. I am sharing the pattern for these houses that my father created, and the recipe and instructions that my mother made. I have enjoyed building and decorating one house every Christmas since I was 18 months old.

The recipe is for a traditional gingerbread which is great tasting and a durable construction material for these houses. The houses can be baked and stored, ready to be decorated, for up to a year. Also included is our royal frosting recipe which works wonderfully as a strong cement to hold the structure together. This is also used to hold the decorations in place.

To decorate these houses use a pastry bag with a #17 nozzle to apply the frosting as you go, in locations where you wish to attach the candy. Be sure not to apply the frosting before you are ready to place the candy as it will harden and make it impossible to bond the candy to the surface. Decorate with any selection of holiday candy you wish, above is a picture of last years candy selection at our decorating session. Hard sugar candies such as candy canes or ribbon candy, will melt within a few days once attached, because of this they are not recommended if you plan on keeping this around for a few weeks. Once you are finished decorating the house you should wrap it in saran wrap to help keep the gingerbread from absorbing the moist winter air.

Attached to this are the files needed for the cookie cutters, and a pdf format for the recipes, baking, and assembly instructions.

Soon I will be uploading a miniature version of the house as well as a barn styled house.