Hi there! I’m Cassandre, and today on Caramel Loafing, I’m sharing one of the cutest homemade Christmas treats you’ll ever bake: Mini Gingerbread House Mug Toppers and classic gingerbread men.
There’s something magical about the holiday season—maybe it’s the music, the cozy vibes, or the nostalgic traditions that bring us so much joy. Even without big celebrations, I still find myself hanging a handmade wreath on the door, playing old Christmas albums while working, and binge-watching holiday movies on Netflix. Turns out, we all crave a bit of holiday magic.
This year’s Christmas recipe is all about these adorable mini gingerbread house mug toppers. Once you try making them, you’ll understand why decorating gingerbread houses and cookies is such a beloved holiday tradition—it’s simply irresistible! Even grandparents can’t resist joining in.
These mini gingerbread houses are perfect with a warm mug of French hot chocolate or a cozy glass of milk for the kids after school. They also make delightful edible decorations or thoughtful handmade gifts that are sure to bring a smile.
This time, we’re using fresh ginger instead of ground for a naturally warm, aromatic flavor that’s not only tasty but also helps preserve the cookies. Hope you enjoy baking with us—Merry Christmas from all of us at Caramel Loafing!
You can use this dough to make either gingerbread men with a standard cookie cutter or build a mini gingerbread house using a template. Feel free to design your own or download our printable house template here:
Mini Gingerbread House Template
More holiday treats you’ll love: If you enjoyed this adorable Mini Gingerbread House Mug Topper, don’t miss these other festive desserts and drinks:
A glamorous and festive American classic: Red Velvet Cupcakes
Bright, citrusy, and full of flavor—an authentic Italian favorite: Sicilian Orange Cake (Pan D'Arancio)
The perfect cozy winter companion: Mulled Wine (Vin Chaud)
Rich, creamy, and irresistibly smooth: French Hot Chocolate (Le Chocolat Chaud)
Warm, fluffy, and perfectly comforting: Classic Cinnamon Rolls
Mini Gingerbread House Mug Toppers – Easy Christmas Cookie Recipe
Ingredients
Yields: About 14–16 mini gingerbread houses
🎄 Gingerbread Cookies (for houses and gingerbread men)
- Unsalted butter – 125g (4.4 oz), softened
- Light brown sugar – 90g (3.2 oz), or substitute with dark brown or muscovado sugar
- Molasses – 58g (2 oz)
- Large egg – 1, at room temperature
- All-purpose flour – 370g (13 oz)
- Baking soda – 5g (1 tsp)
- Salt – 2.5g (1/2 tsp)
- Fresh grated ginger – 10g (0.35 oz)
- Ground cinnamon – 1.5g (1/2 tsp)
- Ground nutmeg – 1g (1/4 tsp)
🎄 Royal Icing
- Vanilla extract – 1.5g (1/3 tsp)
- Powdered sugar – 200g (7 oz), sifted
- Meringue powder – 7.5g (0.26 oz)
- Warm water – 25–30g (0.9–1.1 oz)
- You’ll need at least two piping bags: one with a 2 mm tip for assembly, and one with a 1.5 mm tip for decorating.
- Any leftover royal icing should be covered with plastic wrap pressed directly onto the surface and stored in an airtight container in the fridge.
- If the cookies soften, re-crisp them by baking at 210°F (100°C) for 5–10 minutes.
Instructions
- Make the cookie dough: Cream softened butter, sugar, and molasses together until pale and fluffy.
- Add the beaten egg and grated ginger. Mix on medium speed until fully emulsified.
- Sift together the flour, baking soda, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet mixture until a smooth dough forms with no visible flour.
- Knead the dough gently on a board until smooth. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 340°F (170°C)
- Roll the chilled dough to 3 mm thickness on a lightly floured surface. Use your template to cut out the shapes, dusting your knife or cutter with flour to prevent sticking. For each panel, cut two pieces. Leave the door pieces in place while baking to avoid warping.
- Bake for about 10 minutes or until firm and golden. Baking time may vary depending on your oven and cookie size.
- While still warm, gently remove door pieces and transfer all parts to a cooling rack.
- Make the royal icing: Sift powdered sugar and meringue powder into a bowl.
- Add vanilla and 25g warm water. Beat on medium speed for 5 minutes until the icing reaches a soft-stiff consistency. Adjust with more water or sugar if needed, depending on humidity.
- Transfer the icing into piping bags. If you don’t have piping tips, you can make parchment cones as shown in the video. Use one bag with a 2 mm tip for assembling, and one with a 1.5 mm tip for decorating.
- To assemble: Start with the front panel. Pipe icing along the edges, stand it up, and attach the side panels.
- Add the back panel and let the house sit for at least 15 minutes before attaching the roof.
- Carefully add the roof panels. Let the assembled house dry overnight before decorating.
- Decorate however you like with royal icing (plain or tinted with food coloring). Let it dry for at least 1 hour. The longer it sets, the firmer and more stable it becomes. Drying time may vary based on local humidity.
Watch the full tutorial here: Mini Gingerbread House – Christmas Classic