Easy DIY Gingerbread House

Steps 1 & 2

1. Prepare Gingerbread Dough and roll out on Reynolds Kitchens Parchment Paper with SmartGrid.
2. PREHEAT oven to 350°F. Line cookie sheets with Parchment Paper; set aside.

Step 3

3. CUT a pattern for the house out of parchment paper, using SmartGrid as a guide:

• Roof: 2 squares x 3 squares
• Sides: 2 squares x 2 squares
• Front/Back: 2 1/2 squares x 2 squares (half squares cut diagonally to form roof pitch)
• Base: 3 squares x 3 squares

Step 4

4. PLACE the pattern over the dough and cut out gingerbread house pieces

• Two (2) Roof pieces: 2 squares x 3 squares
• Two (2) Side pieces: 2 squares x 2 squares
• Two (2) Front/Back: 2 1/2 squares x 2 squares
• One (1) Base: 3 squares x 3 squares

Steps 5 & 6

5. BAKE on parchment lined baking sheets for 12 -14 minutes or until gingerbread is firm. Transfer to wire rack to cool completely.
6. PREPAERE icing: beat powdered sugar, meringue powder, water and extract in a large bowl, with an electric mixer, on high speed until smooth and thick, about 1 minute.

Step 7

7. TRANSFER icing to a parchment piping bag. Use icing to glue sides, front/back on to the gingerbread base. Let stand for 5 minutes to dry, then glue roof pieces on top. Cover icing tightly when not in use, icing dries quickly. 

Step 8

8. DECORATE finished gingerbread house as desired, using icing to affix candies.