There’s gingerbread houses, then there’s mini gingerbread house mug toppers! The same great gingerbread flavor you love, in miniature form. It’s the perfect compliment to a cup of creamy hot chocolate or steaming coffee. Sits on the edge of the mug, it makes the perfect party favor, hostess gift, or a yummy treat as your sipping on your favorite hot drink.
The best part (at least in my mind) is you have 12 chances to decorate the perfect gingerbread house. It makes 12 miniature houses as opposed to one big gingerbread house, so you can try some crazy decorating techniques.
Last weekend was my family’s annual Cookie Day and we had a first ever gingerbread house making contest! We opted to use graham crackers and we got very creative with the building structures. It’s much easier to decorate a larger gingerbread house, you can’t put a ton of detail on these tiny houses.
I used this template from Not Martha. Depending on the thickness of your mugs, you can use either size. I went with the larger opening and I was very glad I did. As they cooked, they shrunk a little bit. Speaking of shrinking, you MUST freeze the gingerbread before baking! It keeps them from deforming and expanding during baking. It’s also important to roll them all the same thickness, it will make building them easier.
For an easy process, I recommend building the gingerbread houses the day before you want to serve them. It took a few hours for my frosting to harden. Depending how detailed you want to be, you can separately decorate all gingerbread pieces, let them dry, assemble the houses, then let them dry again. I have patience, but not that much patience so I assembled mine then decorated them right away. As long as you’re careful, this method works well.
Have fun creating your gingerbread village!
Gingerbread House Mug Topper
|Yield: makes 12 mini houses|
Sits on the edge of the mug these mini gingerbread houses are the perfect party favor, hostess gift, or a yummy treat as your sipping on your favorite hot drink.
- 3 cups flour
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 4 tablespoons butter, softened
- 2 tablespoons canola oil
- ½ cup molasses
- ½ cup brown sugar
- 1 large egg
- Buttercream Icing
- Variety of sprinkles, candy, festive toppings
- Whisk four, baking soda, spices, and salt in a bowl. In a medium bowl, beat the remaining ingredients. Add the dry ingredients and mix until combined.
- Roll the dough 1/8 inches thick. Cut out pieces needed for 12 gingerbread houses. Place on a parchment paper lined baking sheet.
- Freeze for 15 minutes. Preheat oven 350 degrees.
- Cook gingerbread for 10 minutes. Let cool 5 minutes, continue cooling on a cooling rack.
- Assemble the houses: Using icing, assemble the houses starting with the back, adding the 2 sides, the front, and lastly the roof.
- Decorate with icing, sprinkles, and candy.
- Let dry, preferably overnight. Serve with coffee or hot chocolate and place on the edge of a mug.
images & text © North Coast Eats
adapted from Eating Well