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Mini Gingerbread House Mug Toppers

The perfect addition to your seasonal hot coco or coffee is here! These Mini Gingerbread House Mug Toppers are so cute, delicious and a great festive treat this holiday.

Servings 12 houses
Author Fraîche

Ingredients

  • 1/2 cup butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup fancy molasses
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 1 teaspoon all spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In a large bowl, beat the butter, brown sugar and molasses until fluffy. Add the eggs, beating well after each addition.
  2. In a separate medium bowl sift together the flour, ginger, cinnamon, all spice, baking powder, baking soda and salt and mix to combine. Add the dry ingredients to the butter mixture, and mix to combine (I start using a spoon or my mixture then finish with my hands).
  3. Divide the dough into 2 balls, wrap tightly in plastic wrap, form into thick disk (easier to roll) and refrigerate for 2 hours or overnight.
  4. Preheat the oven to 350 F and line two baking sheets with parchment paper (you can bake in batches if you only have one baking sheet).

  5. Roll each ball of dough out on a lightly floured clean surface until around 1/8" thick. Using a mini house cookie cutter, cut out the cookies (make sure to make two fronts, two side walls, and two roof panels for each) and use a metal spatula to lift each cookie to the baking sheet, leaving about 1/2" apart. Repeat with the remaining dough. You can re-roll the scraps once (gets too dry after that in my experience).

  6. Bake the cookies until they are just golden brown, around 12-15 minutes and remove from the oven. Cool on a cooling rack.

  7. Once cool, use icing to build the gingerbread homes, and use extra for additional decoration if you wish!