Sugar and Spice Mini Gingerbread House Mug Toppers
A sugar and spice Mini gingerbread house is the ultimate holiday treat—adorable, perfectly sized, and incredibly fun to decorate. These itty bitty creations are the best for family activities, holiday parties, or even as gifts. Whether you use them as mug toppers, create an edible village, or let everyone build their own, these mini houses add a magical touch to the season.
Servings: 8 houses
Calories: 826kcal
Cost: 15
Ingredients
Gingerbread Cookies
- 1/2 cup butter
- 1 cup sugar
- 1/3 cup light corn syrup
- 1/3 cup molasses
- 1/3 cup honey
- 3 teaspoons ginger
- 2 tablespoons cinnamon
- 1/2 tap cloves allspice
- 1/2 tsp nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cups water
- 6 cups flour
Royal Gingerbread Icing
- 5 tablespoons meringue powder
- 1/2 cup of water
- 1 tablespoon cream of tartar
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
Gingerbread Cookies
- Cream, the butter, vanilla and sugar.
- Beat in the corn syrup, molasses, honey, ginger, cinnamon, salt, nutmeg and allspice.
- Add the flour and water slowly alternating between them.
- Knead the dough adding more flour or water as needed. Dough should be stiff enough for rolling
- Chill dough for 20 minutes then and create a cutting template using parchment paper. Be sure to leave a divot in the bottom of the house so you can place the house on the side of the mug.
- Using the parchment paper template, roll out the dough until it's about 1/2 an inch thick. Cut out the pieces of the house.
- Bake at 350° on parchment or a lightly greased baking sheet for 10 minutes. Reduce the heat to 300 and bake another 10 minutes. You want the dough to be hardened so that you can easily make it into a gingerbread house.
- Decorate your pieces before assembling the house, so you don't risk breaking the house while trying to decorate.
- Make sure to use internal support to keep the gingerbread house standing and show pictures of that as well.
Royal Gingerbread Icing
- Combine the meringue powder, water, and cream of tartar and mix until the powder dissolves completely.
- Slowly add the powdered sugar beating on low speed.
- Once all powdered sugar has been added, turn to medium speed and beat for four minutes, scraping the sides occasionally until icing is fluffy.
- Add extracts and mix gently.
- Cover with a damp cloth to keep from hardening and use right away.
- This is the icing you use to cement everything together.
- To pipe decorative lines on the assembled house, or to make hanging icicles add some of this frosting to a cup and add drops of water one by one until it’s the consistency you’re looking for.
Notes
Make ahead and Storage
Storing leftovers: Store mini gingerbread houses at room temperature as long as the holiday season lasts. If you're hoping to eat the gingerbread houses, they're good for up to 3-4 days. After that, they're best as decoration. Make ahead: Store the gingerbread dough in the fridge for up to three days or in the freezer for up to three months. Make sure it's in an airtight container or ziplock baggie. If freezing, let it thaw in the fridge overnight then roll and cut when you're ready to bake.Nutrition
Calories: 826kcal | Carbohydrates: 186g | Protein: 0.3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 328mg | Potassium: 539mg | Fiber: 1g | Sugar: 180g | Vitamin A: 361IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg