You can make these ADORABLE, cute,mini gingerbread house mug toppers!
How to make mini gingerbread house mug topper cookies
I’ve had these mini gingerbread house cookie cutters since last year and this was the first time I’ve used them, I think they turned out really well, don’t you?
So in order to create a gingerbread recipe that works well for these mini houses you need one that will not only hold it’s shape, but remain firm enough to handle and not puff up too much during cooking.
I found that most of the gingerbread cut out cookie recipe had too much molasses in them to work well for such small cookies, so I reduced the amount in half to make a much crunchier cookie.
I found it near impossible to move the cut out raw cookie dough cut outs when the recipe had more molasses in it, so that was another reason to cut the amount.
If you are making bigger cookies for cut outs, for gingerbread men for example, then you could add another 1/4 cup of molasses to make them softer, but it will make it very tricky for this project so I suggest you stick to my recipe
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Tools you’ll need to make mini gingerbread houses
Obviously you can’t make this without the appropriate mini house cookie cutter! I got mine from Amazon, it’s very small but does the job perfectly.
There are a few to choose from in that list, mine was made by the Gingerbread Cutter Co who also have a super cute heart shaped mini cookie cutter that would be perfect for Valentine’s day.
- Mini Gingerbread House Cookie Cutter
- Wilton Piping bags
- Meringue Powder
- Powdered Sugar
- Americolor no taste Red color
- Wilton tip:2
How to assemble and decorate your mini gingerbread house
You need stiff royal icing to glue the house together, it won’t do to just mix powdered sugar and water and hope for the best. It will take about an hour or so until the icing is dried enough to handle the little houses.
It’s pretty easy to assemble the house, the small squares are the sides and the rectangles form the roof.
I used my Royal Icing recipe for cookie decorating to stick the house together and to decorate it with. I just added about 1/2 tsp water to approximately two cups of the stiff icing, so it was still stiff but not quite as stiff as it comes out of the mixer.
I divided it up and colored one half with the no taste red color and the other half was just white.
You can see in the video how I decorated the mug cookie in detail, it will take at least 6-12 hours to dry fully.
MINI GINGERBREAD HOUSE VIDEO!
Mini Gingerbread House Mug Cookie - gluten free
- 3.5 cups gluten free all-purpose flour (455g)
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 2 tsp ground ginger
- 1.5 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 3/4 cup butter, or dairy free margarine suitable for baking (170g)
- 3/4 cup dark brown sugar (150g)
- 1/4 cup molasses (60mls) UK people use treacle
- 1 large egg
- zest of 1 clementine
- 1 tbsp clementine juice
Whisk the flour, xanthan gum, baking soda, and spices together. Set aside.
With an electric mixer, cream the butter and sugar together for several minutes until smooth.
Add the molasses, egg, zest, and clementine juice, mix until well combined. Scrape down sides and bottom of bowl as you go.
On low speed add the flour mix a little at a time and scrape the bowl down as you go until it's fully incorporated.
Cover the dough with plastic wrap and refrigerate for 30- 45 minutes.
Preheat oven to 350. Line cookie sheets with parchment.
roll the dough out in to about 1/8th inch thick and use the mini gingerbread house cookie cutter to make the houses.
Remove to cooling rack to cool completely before you start to assemble the houses.
Use a half batch of my royal icing recipe to glue the house together (keep it stiff for this part)
Decorate it with stiff icing (watch the video above) that's thinned just a tiny bit so that it will come through the piping nozzle without clogging.
It will take several hours for the icing to fully dry, it will dry very hard.
- I always bake by weight using a cheap digital kitchen scale as it's the most accurate way to ensure your recipe is correct, especially with gluten free baking where the different flour blends can vary wildly in terms of weight per cup. I have included approximate cup measures for those of you who don't yet have a scale, but you will get a better result if you weigh your ingredients.
- calorie count does not include icing and will vary depending on the size of your cookie.
- Adapted from Bake at 350