Save Gingerbread house mug toppers make every holiday mug of cocoa or coffee extra special. These bite-size houses are equal parts charming and delicious: just the thing for festive gatherings, thoughtful homemade gifts, or a creative snowy afternoon project with kids.
I started making these for a December cookie exchange and now they are a yearly tradition. Watching my kids decorate them is almost as much fun as eating them.
Ingredients
- All-purpose flour: gives structure to the houses and a tender bite. Choose a brand that feels soft and fine between your fingers
- Baking soda: allows the dough to puff gently giving a pleasant texture
- Ground ginger: brings a signature snap be sure it is fresh and fragrant
- Ground cinnamon: adds warmth and comfort use Saigon or Ceylon for depth
- Ground cloves: provide a subtle spicy punch
- Salt: enhances all the festive flavors and prevents dullness
- Unsalted butter: creates richness and helps crisp the edges always choose high quality
- Packed brown sugar: gives moisture and notes of caramel make sure it is soft and lump free
- Molasses: is essential for old-fashioned flavor choose dark unsulphured if possible
- Egg: binds ingredients and adds tenderness pick the freshest eggs
- Powdered sugar: makes a smooth royal icing and allows for pretty decoration
- Egg white or meringue powder: gives the icing structure for assembly and detailing
- Lemon juice: creates a bright icing and keeps it from being too sweet
- Mini candies colored sprinkles edible glitter for decoration: use anything that brings color and fun small candies work best
- Selecting the freshest spices: will really elevate the aroma and taste of your houses
Instructions
- Make the Spice Mixture:
- In a medium bowl whisk together flour baking soda ginger cinnamon cloves and salt until well blended to ensure even spice distribution
- Cream Butter and Sugar:
- In a large bowl beat butter and packed brown sugar with an electric mixer until the mixture turns very light and fluffy about 2 to 3 minutes this step gives the cookies their tender crumb
- Add Wet Ingredients:
- Mix in the molasses and egg until the dough is smooth and shiny fully incorporate to avoid streaks of egg or molasses
- Combine Dry and Wet:
- Gradually add the flour mixture into the wet mixture mixing just until the dough starts to clump together do not overwork or the cookies may become tough
- Chill the Dough:
- Divide the dough in half and flatten each into a disk wrap well and chill for at least 30 minutes cold dough is easier to handle and cuts clean shapes
- Prepare to Bake:
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to prevent sticking and ensure even baking
- Cut the House Pieces:
- Roll each dough disk on a lightly floured surface to an eighth inch thickness use templates or cutters to create the front back sides and roof pieces arrange them on the prepared sheets
- Bake and Cool:
- Bake pieces for 8 to 10 minutes until edges are firm and centers are dry cool completely on a rack before assembling to avoid melting your icing
- Make Royal Icing:
- Beat egg white and lemon juice in a bowl until they look frothy add powdered sugar slowly and beat until thick glossy and holds stiff peaks transfer to a piping bag for easy assembly
- Assemble the Houses:
- Pipe icing along the wall edges and gently press the sides together holding briefly until they stick repeat with the roof pieces allow to dry at least ten minutes for strong constructions
- Decorate and Set:
- Add details and decorations with piping and candies let all elements set before placing houses on mugs
Save Molasses always reminds me of my grandmother’s kitchen the scent alone brings me back to sneaking the cutout scraps to nibble while decorating houses with my siblings Each batch feels like a celebration
Storage Tips
Store finished houses in an airtight container at room temperature for up to one week They will stay crisp as long as they are not exposed to humidity. Chilled gingerbread dough can remain in the fridge for up to three days or be frozen for future use Thaw in the fridge before rolling. Avoid stacking houses with sticky decorations to keep designs neat.
Ingredient Substitutions
Swap meringue powder for egg white in royal icing if serving to guests with food safety concerns The result is just as sturdy. Use coconut oil or plant based butter for a dairy free version with similar texture. If you like extra spice add a pinch of nutmeg or allspice to the dough for warmth.
Serving Suggestions
These houses perch perfectly on the rim of a mug filled with hot chocolate or mulled wine Consider packing a few in a treat bag along with cocoa mix for a personalized homemade gift. Mini houses make a delightful addition to cookie platters and are great as place settings for holiday feasts. Dust with a light sprinkle of powdered sugar for a snowy effect right before serving.
Save Whether you build one or a dozen, these gingerbread house mug toppers bring warmth and creativity to any gathering. Share them with friends or family for an instant holiday mood boost.
Recipe FAQ
- → What ensures the mini houses stay intact on mugs?
Royal icing acts as a strong edible glue, keeping pieces secure and allowing houses to perch safely on mug rims.
- → Can the dough be made ahead of time?
Yes, wrap the dough and chill up to 2 days before rolling and baking for easy prep during busy holiday hours.
- → What decorating options are suggested?
Use royal icing to attach mini candies, sprinkles, or edible glitter for personalized and festive details on each house.
- → Is there an egg-free icing alternative?
Meringue powder mixed with water can replace egg white in royal icing, offering a suitable option for egg allergies.
- → How should the houses be stored after assembly?
Keep decorated houses in an airtight container at room temperature for up to one week to maintain freshness and texture.