3 egg whites at room temperature (icing ingredient)
1/2 tsp. cream of tartar (icing ingredient)
1 lb. Powdered sugar (icing ingredient)
Instructions
Beat all of the wet ingredients together, and then add the dry ingredients. Mix thoroughly and chill several hours (overnight or longer).
Roll out on an oiled piece of foil. Place on cookie sheet and bake at 300 for 20-30 minutes.
Place pattern on hot bread and cut out immediately. Lift off carefully and cool on cake rack. The gingerbread will be very hard when cool. The roof section will break if the dough is not thoroughly baked.
This is plenty of dough for 1 medium house, or 3 small ones. If you are careful with your layout, you can get 3 medium houses from 2 recipes.
Hint: If your gingerbread gets too hard to cut, slip it back into the oven for a couple of minutes and it will soften for you.
ROYAL ICING:
Beat whites just until foamy, add tartar, then powdered sugar. Beat 10-15 minutes with electric mixer. When not using icing, be sure to cover with a cloth or lid. It dries out very quickly. Good Luck!!!
Support File Available
Gingerbread house templates
A support file is available for this recipe. Visit the online recipe to download it.
From the Harmon Family Recipe Collection Printed: January 1, 2026
