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gingerbread house with a curved roof

Curved Roof Gingerbread House Recipe

Super strong, great for cutting out intricate templates and does not spread when baking. This recipe is enough to make one gingerbread house using the template included in the blog post
5 from 4 votes
Prep Time: 15 mins
Cook Time: 1 hr
Chilling: 20 mins
Total Time: 1 hr 15 mins
Serves: 1 gingerbread house
Calories: 112kcal


Gingerbread House Recipe

  • 30 oz (850 g) AP Flour
  • 3/4 tsp (3/4 tsp ) cinnamon
  • 1/4 tsp (1/4 tsp) ginger
  • 1/2 tsp (1/2 tsp) nutmeg
  • 1/4 tsp (1/4 tsp) cloves
  • 3/4 tsp (3/4 tsp) salt
  • 7 oz (198 g) vegetable shortening
  • 6 oz (170 g) granulated sugar
  • 16 oz (454 g) molasses or karo syrup
  • 1 Large (1 Large) egg
  • 2 ounces clear isomalt for the windows

Stiff Royal Icing Recipe

  • 16 ounces (454 g) powdered sugar sifted
  • 2 ounces (57 g) pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  • Stand Mixer with paddle and whisk attachment
  • #2 piping tip and bag
  • Foam core
  • creme brulee torch


For The Gingerbread House

  • Preheat your oven to 300ºF.
    Transfer your wall/roof template to your foam core and assemble (See video for instructions).
  • Sift your dry ingredients together, set aside
  • Microwave vegetable shortening (or melt on stovetop in pot) until liquid but not hot
  • In a stand mixer, whisk shortening, sugar and molasses together. Add the egg and mix until combined
  • Switch to the paddle attachment and add your dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix
  • Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. 
  • Freeze dough for 20 minutes (optional) 
  • Cut shapes out using your templates. Remove excess dough (can be used to re-roll out and make more pieces)
  • Form the front porch cutout over a cookie cutter cut in half or tin can (see video)
  • Fill your silicone mold with cookie dough and freeze 20 minutes. Remove from mold and place on cookie sheet with the rest of your pieces
  • Bake in an oven set to 300º F for 45 minutes. Remove small pieces and the roof pieces. Bake the walls another 15 minutes or until very firm.
  • Place warm gingerbread roofs on top of your foam core template to form to the curve of the roof. Let cool fully.
  • Once gingerbread is done, remove from the oven and let fully cool before moving. Your gingerbread is now ready to be assembled. 

For The Royal Icing

  • Combine your egg whites, sifted powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attached. 
  • Mix on low to get the ingredients combined then bump up to high for 1-2 minutes. Add in your vanilla extract and whip until it's white. No need to mix for longer than 5 minutes. 
  • Place the royal icing into a bowl or container with a lid. Your THICK royal icing is now ready to be thinned down to the consistency you desire. 


Serving: 1oz | Calories: 112kcal (6%) | Carbohydrates: 19g (6%) | Protein: 1g (2%) | Fat: 3g (5%) | Cholesterol: 3mg (1%) | Sodium: 32mg (1%) | Potassium: 129mg (4%) | Sugar: 8g (9%) | Vitamin A: 5IU | Calcium: 19mg (2%) | Iron: 1mg (6%)