There’s something about the smell of sugar and butter mingling in a warm kitchen that instantly pulls me back to a cozy December afternoon. I remember rolling out dough on a slightly flour-dusted counter, the occasional speck of flour landing on my sleeve, and the quiet hum of holiday music somewhere in the background. The rhythm of cutting out walls and roofs, pressing cookie cutters with just enough pressure, became a small act of mindfulness amid the usual clatter of the season.
As the cookies baked, their edges turning a gentle golden hue, the anticipation grew. The sweet scent filled the room, and I found myself sneaking quick tastes of the dough—never enough to spoil the batch, but just enough to feel like I was part of the magic. When it came time to assemble the house, my fingers traced the crisp cookie edges, the royal icing sticky and thick, holding everything together with a satisfying snap. Decorating felt like storytelling, with each candy piece a tiny detail in the story of this little house. It’s the kind of project that slows you down without trying too hard.
- The cookies hold their shape beautifully, which means less stress about parts crumbling mid-assembly.
- It’s simple—and that’s kind of the point—so you can focus on the fun rather than fuss.
- The royal icing acts like edible glue, but it takes a bit of patience to set up fully, so plan ahead.
- The buttery flavor is rich but not overpowering, letting your decorations shine.
If you haven’t built a cookie house before, don’t worry about perfection. A little wobble here and there adds character, and hey, any broken edges are just extra crumbs for snacking. This recipe invites you to enjoy the process as much as the end result.
Print
Sugar Cookie House
- Total Time: 42 minutes
- Yield: 1 cookie house (approximately 12 cookies) 1x
Description
Create a charming Sugar Cookie House perfect for holiday decorating and festive celebrations. This recipe features crisp, buttery sugar cookies that hold their shape well, ideal for assembling into a delightful edible house.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk
2 cups powdered sugar
2 tablespoons meringue powder
4 tablespoons warm water
Food coloring gel (optional, for royal icing decoration)
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness.
Using a cookie house template, cut out the following pieces: 2 side walls, 2 roof panels, 1 front wall with door and window cutouts, and 1 back wall. Transfer to the prepared baking sheets.
Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the royal icing by combining the powdered sugar, meringue powder, and warm water in a mixing bowl. Beat on high speed until stiff peaks form, about 5-7 minutes. Divide and color with food coloring gel if desired.
Use the royal icing as glue to assemble the cookie house: pipe icing along the edges of the walls and press together. Hold in place for a few minutes to set.
Attach the roof panels with royal icing and hold until secure.
Decorate the assembled house with remaining royal icing and additional candies or decorations as desired. Allow the house to dry completely before moving, about 4 hours.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Don’t stress about fancy equipment—just a rolling pin and a steady hand will do. When it’s time to serve, this little house makes a charming centerpiece, especially paired with a warm cup of spiced tea or cocoa. I’ve tried swapping out the almond extract for a hint of lemon once, and while it was interesting, I’m partial to the classic combo. Sometimes I throw in a pinch of cinnamon in the dough, but I haven’t tested if it changes how well the pieces hold together. And if royal icing feels intimidating, you can make plain powdered sugar glaze for a softer finish, though it won’t be as sturdy.
FAQ
Can I prepare the cookies ahead of time?
Absolutely. The cookies keep well in an airtight container for up to a week, so you can bake them in advance and assemble when ready.
What if my icing is too runny?
Just beat it a bit longer or add a pinch more powdered sugar until it thickens enough to hold peaks.
How long does the assembled house last?
Stored in a cool, dry place, it should hold up for several days, perfect for enjoying throughout the holidays.
Ready to bring a little edible architecture into your home? Scroll down, save this recipe, and get ready to build your own sweet retreat.