Gingerbread Mountain Chalet

Free full-size patterns and complete recipes and instructions give you everything you need to create this charming gingerbread house.

This sweet mountain hideaway deserves a holiday spotlight. The gingerbread house is built with a simple gingerbread dough and embellished with icing, candies, and decorating sugar for a gingerbread house that is a fairy tale come true. Complete the ski cabin with ice cream cone trees and a pretzel-stick ski rack with chewing gum skis.

Step-by-step instructions and full-size patterns walk you through the process, making it easy to create the detailed accents and pretty flourishes on the gingerbread house. Get the free patterns, gather candy embellishments, and mix up the gingerbread dough and icing. With a little time and your creativity, this gingerbread mountain chalet will be the perfect holiday showpiece.

Get the Gingerbread Mountain Chalet patterns.

What You'll Need

  • 1 recipe Gingerbread Dough, available below
  • Yellow clear hard candies (optional)
  • One 1⁄2-inch heart-shape cookie cutter
  • Plastic straw
  • 1 recipe Royal Icing, available below
  • Piping squeeze bottle
  • Decorating bag with coupler, small star tip, small round tip, and/or writing tip
  • Assorted candies, such as red sweet-and-sour, sugar-coated licorice pieces; peppermint sticks; small stone candies;* red cinnamon candies;* heart-shape sprinkles;* striped round peppermint candies; and/or multicolor sticks chewing gum
  • Frosted bite-size shredded wheat biscuits
  • Pretzel sticks
  • Coarse and/or granulated sugar
  • Fresh thyme sprigs
  • Giant waffle ice cream cones and/or rolled sugar ice cream cones
  • Large gumdrops

*Test Kitchen Tip: Look for specialty candies, sprinkles, and meringue powder at hobby and crafts stores or online.

How to Make It

1. Print the full-size patterns, available below. If desired, laminate the patterns so they can be reused. Prepare Gingerbread Dough (see recipe below); chill as directed.

Get the Gingerbread Mountain Chalet patterns.

2. Preheat oven to 375°F. Roll out one portion of the dough on a large sheet of foil until about 1/8 inch thick. Place patterns for front of house (A) and side #1 (B) at least 1/2 inch apart on dough. Cut around patterns with a sharp knife; remove patterns and excess dough. If desired, cut freehand windows out of both pieces; remove excess. Slide foil with cookie pieces onto a large cookie sheet.

3. Bake for 8 minutes; remove from oven. Carefully place same patterns on baked cookie pieces. Trim excess dough from edges and windows as necessary. If desired, place yellow hard candies in a resealable plastic bag; seal and crush with a rolling pin. Spoon 1 teaspoon crushed candy into each window. Bake for 2 minutes. Spoon another 1 teaspoon crushed candy into each window; bake about 2 minutes more or until candy is melted. Cool on cookie sheet on a wire rack. Remove from foil.

4. Roll out a second portion of the dough on a large sheet of parchment paper. Cut out back of house (use same pattern [A] used for the front, but turn the pattern over) and roof #1 (F); remove excess dough. Slide parchment paper with cookie pieces onto an extra-large cookie sheet. Bake for 8 to 10 minutes or until dough is firm in center. Trim excess dough. Bake for 2 to 4 minutes more or until lightly browned and dry. Slide parchment paper with cookie pieces onto a wire rack or counter; cool. Remove from paper.

5. Roll out third portion of dough on another sheet of parchment paper. Cut out roof #2 (G); side #2 (C); balcony (K); trim #1 and #2 (D, E); chimney #1, #2, and #3 (H, I, J) (cut two pieces of chimney #1 [H], turning pattern over to cut second piece); and entry roof (L) (cut both pieces). For door, draw a freehand door shape on dough; cut out with a knife. Slide paper with cookie pieces onto cookie sheet. For balcony, use a small heart-shape cookie cutter to make cutouts in dough. For trim pieces, use the end of a straw to cut decorative holes. Bake, trim, and cool pieces as directed in Step 4. (Reserve remaining dough for another use.)

6. Prepare Royal Icing (see recipe, below). Place about 1 cup of the icing in a small bowl; stir in enough water to thin icing to consistency of syrup. Place thinned icing in a piping squeeze bottle or a decorating bag fitted with a small round tip. Place the remaining icing, about 1 cup at a time, in a decorating bag fitted with a coupler and desired tip. (As you work, keep icing in bowl covered with a damp paper towel to prevent drying out.)

7. Set front, back, and two side wall pieces on sheets of waxed paper. Using the thinned icing, outline each piece. Fill outlined area with icing; spread with back of a spoon to cover completely. While icing is still wet, add trim pieces (cut pieces as necessary with a sharp knife to fit) and door. Add sweet-and-sour licorice pieces for shutters. Let stand to dry about 2 hours or until icing appears dull and is dry to the touch.

8. Have drinking glasses handy to support assembled wall pieces. Line up front of house and one of the sides so side piece meets just behind the edge of the front piece. Pipe a line of icing along edge of side piece;** attach to front piece. Hold pieces in place with glasses. Repeat with remaining side and back of the house. Let stand for 1 to 2 hours. Remove glasses from inside of walls. Pipe icing along the top edges of the house.** Press roof pieces into place; let dry for 1 to 2 hours.

9. When roof is dry, assemble chimney pieces on roof, using a line of icing where pieces touch.** For shingles, pipe or spread icing to cover the bottom half of one side of roof. While icing is still wet, press frosted wheat biscuits into icing one row at a time, staggering the rows and using cut pieces of biscuit at ends of rows. Continue piping or spreading icing on roof and pressing on frosted wheat biscuits until both sides of roof are covered. Pipe icing along roof peak and sides; press peppermint sticks into icing along peak.

10. Spread chimney with icing; press stone candies into icing. Spread tops of entry roof pieces with icing. Pipe a line of icing along back edge of each entry roof piece;** attach to house above door to form peak. Pipe a line of icing on back of balcony piece along the top;** attach to house above entry roof. Pipe icing onto windows, door, balcony, and chimney top, switching tips in coupler as desired. To finish the house, add pretzels for window boxes and trim, candies for decoration, coarse sugar for snow, and thyme sprigs for garlands.

**Test Kitchen Tip: Allow each line of icing to set about 10 minutes before attaching a cookie piece.

11. For trees, spread ice cream cones with thinned icing and set upside down to dry (use gumdrops to prop up any cones with uneven tops). To make large trees, stack dried iced cones, pressing a piece of gumdrop onto tip of lower cone before stacking.

12. Using pretzel sticks, make a ski rack, attaching the pieces with icing. Cut sticks of gum to make skis; prop skis on ski rack.

Gingerbread Dough: In a large bowl stir together 5 cups all-purpose flour, 2 cups whole wheat flour, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1-1/2 teaspoons baking soda, 1 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon ground cloves. In an extra-large bowl beat 1 cup softened butter and 1 cup shortening with an electric mixer on high speed for 30 seconds. Add 2 cups granulated sugar; beat until fluffy. Beat in 2 eggs until combined. Beat in 1 cup molasses and 1/4 cup lemon juice on low speed until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in quarters. Cover; chill for 3 hours or until dough is easy to handle.

Royal Icing: In a large bowl stir together one 16-ounce package (4 cups) powdered sugar, 3 tablespoons meringue powder,* and 1⁄2 teaspoon cream of tartar. Add 1⁄2 cup warm water and 1 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 minutes or until stiff. Cover bowl with damp paper towels and plastic wrap. Chill for up to 48 hours.

*Test Kitchen Tip: Look for specialty candies, sprinkles, and meringue powder at hobby and crafts stores or online.



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