Gingerbread Halloween House


Gingerbread Halloween House

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Gingerbread house decorated with candy corn and ghost cookies

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    Gingerbread houses are not just for Christmas anymore! Create a spooky Halloween-inspired mansion with two different colored doughs, royal icing, and your favorite Halloween candies.

    Recipe Tags

    Servings and Ingredients

    Serves 36
    Cookie Dough
    1 ½ c. Hy-Vee shortening
    1 ½ c. Hy-Vee granulated sugar
    1 tbsp. Hy-Vee baking powder
    1 tbsp. Hy-Vee ground cinnamon
    1 tbsp. Hy-Vee ground ginger
    1 ½ tsp. ground cloves
    3 Hy-Vee large eggs
    1 ½ c. molasses
    3 tbsp. apple cider vinegar
    8 c. Hy-Vee all-purpose flour
    ¼ c. Hy-Vee cocoa powder
    Black Royal Icing
    2 c. sifted Hy-Vee powdered sugar
    1 ½ tbsp. meringue powder
    ¼ tsp. cream of tartar
    ⅓ c. warm water
    1 (1 oz.) container black gel paste food coloring
    Assorted Halloween candies, for decoration

    Things To Grab

    • Extra-large mixing bowl
    • Electric mixer
    • Parchment paper
    • Baking sheet
    • Recipe patterns
    • Medium mixing bowl
    • Piping bags
    • Circular piping tips


    1. For dough: In an extra-large mixing bowl, beat together shortening, sugar, baking powder, cinnamon, ginger and cloves. Beat until fluffy. Beat in 3 eggs until well-combined. Beat in molasses and apple cider vinegar. Gradually beat in flour.

    2. Remove 2/3 of the dough. Wrap in plastic wrap and chill several hours or until easy to work with. Add cocoa to remaining 1/3 of dough. Beat or stir until well-combined. Wrap dough and chill several hours or until easy to work with.

    3. Roll out a portion of lighter-colored dough on parchment paper to 1/8- to 1/4-inch thickness. Place pattern pieces on dough and cut out with a sharp knife. Remove excess dough. Transfer parchment to baking sheet. Bake at 375 degrees for about 10 minutes. Replace patterns on hot gingerbread to re-cut edges that have spread. Return to oven for 2 to 5 minutes or until edges begin to brown. While still warm, cut the shutter pieces and front door in half, following dotted lines. Slide parchment onto cooling rack to cool completely. Repeat with more dough, parchment and pattern pieces. Use the dark-chocolate dough to make roof sides, porch roof and top and bottom. Cool completely before decorating. 

      Hyvee Culinary Expert Tip
      This recipe can be made within a span of several days. Feel free to make, shape, and bake the cookie pieces the day before assembly. Just make sure to store the pieces in an air-tight container overnight.
      Hy-Vee Test Kitchen
    4. For black royal icing: in a medium mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add water; beat on high speed for 5 to 7 minutes or until stiff peaks form. Beat in food coloring. Add more food coloring if necessary to make frosting black. Fill decorating bag fitted with round tip.

      Hyvee Culinary Expert Tip
      When working with royal icing, keep it covered with a damp paper towel when you're not using it. This will prevent it from drying out.
      Hy-Vee Test Kitchen
    5. When baked gingerbread is cool, use icing, sugars and candies to decorate sides of gingerbread house as desired. Also assemble shutters, front door and porch roof. Let dry a couple of hours before assembling.

    6. To assemble, attach one wall at a time to house base using piped royal icing along the bottom and corner edges. Use several tumblers to hold walls in place until dry, 1 to 2 hours. Assemble dark chocolate roof pieces in the same way. When dry, attach the roof top with more icing. Finally, place assembled roof section on top of assembled house.

    7. You may now add finishes such as candy corn on roof-top, front steps, licorice fence, etc.

    Nutrition facts


    280 Calories per serving
    Serves 36

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 15mg
    • Sodium: 55mg
    • Total Carbohydrates: 48g
    • Protein: 4g

    Daily Values

    Vitamin A 0%
    Vitamin C 0%
    Iron 10%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2009.