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Oreo Gingerbread House Recipe

Oreo Gingerbread House Recipe

Photos of Oreo Gingerbread House Recipe


This oreo gingerbread house is a fresh take on a classic holiday treat. Make this from scratch with just a few simple and easily available ingredients.

Prep: 40 mins
Refrigerate: 20 mins
Cook: 20 mins
Total: 1 hr 20 mins


  • 1 cup sugar
  • 1 cup salted butter, soft
  • tsp salt
  • 2 eggs
  • ½ tsp baking soda
  • cup cocoa powder
  • all-purpose flour

For Royal Icing:

  • ½ tsp cream of tartar
  • 3 pasteurized egg whites
  • 4 cup powdered sugar
  • 1 tsp vanilla extract



  1. Start creating the dough by adding sugar and butter to a mixing bowl and mixing until creamy. Add salt and eggs, mix to combine.

  2. Add in baking soda, cocoa powder, and flour. Mix to combine. Pat the dough into a ball and wrap in plastic wrap. Allow dough to chill for about 1 hour.


  1. Now it is time to roll the dough out. For this dough, it works best to use two sheets of parchment paper. One underneath the dough, and one on top, to prevent it from sticking to the rolling pin.

  2. Roll dough until it is between ¼ and ½ inches in thickness. Refrigerate for 10 to 20 minutes, until dough is chilled.

Cut Out:

  1. Remove the rolled dough from the fridge and cut out the house shapes based on the templates. Check that each of the sides, ends, and roof pieces are equal in size.

  2. Place onto a greased cookie sheet. Place into the refrigerator and allow the dough to chill for 10 minutes. This will help to prevent the dough from expanding too much.

Preheat Oven and Bake:

  1. Preheat oven to 350 degrees F. Once the oven is preheated and cut shapes have chilled for at least 10 minutes, bake for 15 to 20 minutes or until cookie pieces are solid. Allow for them to cool before trying to assemble the gingerbread house.


  1. In a mixing bowl, add the pasteurized egg whites, and whip until they become white and frothy. Add the cream of tartar and whisk on high.

  2. After a few moments, add in the powdered sugar, and whisk until stiff peaks form. Add vanilla extract and whisk in. Remove from bowl and place into a plastic bag or piping bag.


  1. Once the cookie pieces have completely cooled, and the icing is finished, use the end piece and attach the sides one at a time. Be sure to hold them firmly in place for a few moments until the icing sets up.

  2. Once the sides are attached, set the other end in place. Once solid, attach the roof panels one at a time.

  3. Once assembled, decorate the houses any way desired.


  • Sugar: 336g
  • :
  • Calcium: 130mg
  • Calories: 2356kcal
  • Carbohydrates: 373g
  • Cholesterol: 408mg
  • Fat: 104g
  • Fiber: 18g
  • Iron: 9mg
  • Monounsaturated Fat: 28g
  • Polyunsaturated Fat: 5g
  • Potassium: 1116mg
  • Protein: 22g
  • Saturated Fat: 64g
  • Sodium: 4146mg
  • Trans Fat: 4g
  • Vitamin A: 3074IU
Nutrition Disclaimer
Want to share your experience making this Oreo Gingerbread House or have any tips to perfect it? Join the discussion in the Baking and Desserts forum and let's chat about this fun and festive recipe!

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