Gingerbread Mug Houses


It’s the most wonderful time of the year. Because you get to eat tons of sweets, from Yule logs to gingerbread men, to Christmas puddings and truffle stocking-stuffers.

Here’s a recipe that I’ve adapted from this little treasure trove of a book called Gingerbread Wonderland by Mima Sinclair. There are tons of stencils to photocopy and cut out to build cookie townhouses, miniature houses, and large homes. (FYI: the book is totally worth buying).




Makes 15 houses


Gingerbread dough

200 g butter, room temperature

60 g molasses

60 g honey

150 g packed brown sugar

1 egg

zest of 1 lemon

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking soda

500 g flour

½ tsp salt


  1. Cream the butter with molasses, honey and brown sugar.
  2. Beat in the egg, lemon zest, spices, baking soda and salt.
  3. Add the flour in increments until dough is homogenous.
  4. Roll it out as a disk between two pieces of plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 325 F or 160 C and line two baking sheets with parchment paper.
  6. Roll out the dough to 5 mm (1/4 inch) thickness and cut into desired shapes (see stencil below). Place in freezer for 5 minutes so that dough retains its shape while baking.
  7. Bake for 5-6 minutes.

gingerbread stencil


Royal Icing

500 g icing sugar

2 egg white

lemon juice (1 lemon)

2 tsp water


  1. Sift the sugar.
  2. Mix in egg white, lemon juice, and water.
  3. Whisk for 2 minutes on low speed until mixture is smooth.
  4. Use royal icing as glue to hold your gingerbread house together.
  5. Put some in a pastry bag and decorate.
  6. You can thin out the icing with some water. Add a teaspoon at a time.






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