Get ready for peak holiday cuteness with these adorable Mini Gingerbread House Mug Toppers! These tiny, edible houses are made from classic spiced gingerbread cookies and are designed to perch perfectly on the rim of your favorite mug of hot cocoa, coffee, or tea. I know it feels like the winter holidays are a long way off as we enjoy this lovely spring Sunday on April 27th, but I think it’s never too early to plan festive baking projects! Making these Mini Gingerbread Houses is such a fun activity, and they make the most delightful, edible decoration for your warm holiday beverages. Bookmark this one for later in the year – it’s a guaranteed way to add extra magic to your Christmas season!
Why You’ll Love These Mini Gingerbread House Mug Toppers
- Incredibly Cute & Festive: The perfect edible decoration for holiday drinks.
- Delicious Gingerbread Flavor: Classic warm spices like ginger, cinnamon, and allspice.
- Fun Baking Project: Great activity for kids and adults during the holiday season.
- Perfect for Gifting: Package them up for adorable homemade holiday gifts.
- Impressive Addition: Elevates a simple mug of hot cocoa into something truly special.
Ingredients for Mini Gingerbread House Mug Toppers
Here’s what you’ll need to build these adorable holiday mug toppers. The full list with measurements is in the recipe card below.
Gingerbread Dough
- Butter, softened (Fat)
- Packed dark brown sugar (Sweetener)
- Fancy molasses (Sweetener/Flavoring)
- Eggs (Binder)
- All-purpose flour (Dry Ingredient)
- Ground ginger (Spice)
- Cinnamon (Spice)
- All spice (Spice)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
Assembly
- Royal Icing (or thick buttercream/melted white chocolate) (Edible “Glue”) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While classic gingerbread is perfect for these Mini Gingerbread Houses, here are some fun ideas:
- Add Orange Zest: Mix some orange zest into the dough for a bright citrus note.
- Chocolate Gingerbread: Add a few tablespoons of cocoa powder to the dry ingredients for a chocolate version.
- Different Spices: Adjust the spice levels or add cardamom or cloves.
- Decorate Extensively: Use colored icing, mini candies, and sprinkles to decorate the houses before or after assembly.
- Different Cutter Shapes: While houses are classic, use other mini cutters that could perch on a mug.
How to Make Mini Gingerbread House Mug Toppers
Let me guide you through making these adorable Mini Gingerbread House Mug Toppers:
Make the Gingerbread Dough and Chill
- In a large bowl, using an electric mixer, I beat the softened butter, packed dark brown sugar, and fancy molasses together until light and fluffy.
- I add the eggs, one at a time, beating well after each addition.
- In a separate medium bowl, I sift together the flour, ground ginger, cinnamon, allspice, baking powder, baking soda, and salt. I mix these dry ingredients to combine.
- Gradually, I add the dry ingredients to the wet butter mixture, mixing on low speed (or starting with a spoon) until just combined. The dough will be quite stiff, so I often finish bringing it together with my hands.
- I divide the dough into 2 equal balls. I wrap each ball tightly in plastic wrap, then flatten them into thick disks (this makes rolling easier later).
- I refrigerate the dough disks for at least 2 hours, or even overnight. Chilling the dough is crucial for preventing spreading and making it easy to cut clean shapes.
Cut and Bake the Cookie Pieces
- When ready to bake, I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured clean surface, I roll out one disk of the chilled dough until it’s about ⅛ inch thick.
- Using my mini house cookie cutter set, I cut out the cookie pieces. Crucially, I make sure I have the right number of pieces for each house – typically two front/back pieces (often with a notch cut out of the bottom to fit the mug rim), two side wall pieces, and two roof panels.
- Using a thin metal spatula, I carefully lift each cookie piece onto the prepared baking sheets, leaving about ½ inch space between them.
- I repeat with the remaining dough. I gather and re-roll the scraps once, but find the dough gets too dry and tough if re-rolled more than that.
- I bake the cookies until they are firm and just starting to turn golden brown around the edges, usually around 12-15 minutes. Watch them closely as mini cookies bake quickly!
- I let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Assemble the Mini Gingerbread Houses
- Once the cookie pieces are completely cool, it’s time for assembly! I prepare my royal icing (or other sturdy frosting/melted chocolate) to act as edible “glue.” Royal icing works best as it dries hard.
- I pipe thin lines of icing along the edges of the cookie pieces (walls and roof panels) and carefully “glue” them together to form the mini houses. I usually assemble the walls first, let them set slightly, then add the roof panels.
- I let the assembled Mini Gingerbread Houses dry completely until the icing is hard.
- Optional: I can use extra icing and mini candies or sprinkles for additional decoration if I wish!
Tips and Tricks for the BEST Mug Toppers
Here are my secrets for perfect Mini Gingerbread House Mug Toppers:
- Chill Dough Thoroughly: This is non-negotiable for preventing spreading and getting clean cuts.
- Use Mini House Cutters: Invest in a specific mini gingerbread house cutter set that includes pieces designed to perch on a mug rim (usually with notches).
- Roll Dough Evenly: Aim for a consistent ⅛ inch thickness so pieces bake evenly and fit together well.
- Don’t Overbake: Bake just until firm and lightly golden. Overbaked cookies can become too hard or brittle.
- Use Royal Icing: Royal icing dries hard and provides the strongest hold for assembling the houses. Let each step dry before proceeding if needed.
- Work Patiently: Assembling mini houses takes a little patience, but the result is worth it!
How to Serve
These Mini Gingerbread House Mug Toppers are the perfect festive garnish! Serve them:
- Perched on Mugs: Gently place one mini house on the rim of a mug filled with hot cocoa, coffee, lattes, or even warm spiced cider.
- As Decorations: Use them to decorate holiday dessert platters or cakes.
- As Party Favors: Package individual houses in small cellophane bags.
They are best added to the mug just before serving.
Make Ahead and Storage
- Dough: Gingerbread dough can be made ahead and stored, well-wrapped, in the refrigerator for up to 3 days or frozen for up to 1 month.
- Baked Cookies: Unassembled baked cookie pieces can be stored in an airtight container at room temperature for up to a week.
- Assembled Houses: Store completed (and fully dried) houses carefully in an airtight container at room temperature for several weeks. Avoid humidity.
FAQs about Mini Gingerbread House Mug Toppers
- What if I don’t have mini house cookie cutters?
- You could try carefully cutting out small square/rectangle pieces using a template and knife, including cutting a small notch in two pieces for the mug rim. It requires more precision but is possible.
- What kind of icing should I use for assembly?
- Royal icing (made with meringue powder or egg whites and powdered sugar) is strongly recommended because it dries hard and acts like glue. A very thick buttercream or melted white chocolate (that hardens well) could work but might be less sturdy.
- How do I make sure they fit on the mug?
- Use a cutter set specifically designed for mug toppers, which usually includes pieces with notches. Alternatively, carefully cut small notches out of the bottom of two opposite wall pieces before baking. Measure against your mugs!
Enjoy creating these adorable and delicious Mini Gingerbread House Mug Toppers! They add such a magical touch to holiday beverages.
Print
Mini Gingerbread House Mug Toppers
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 12 1x
- Category: Dessert, Cookies, Holiday, Christmas
- Cuisine: American
Description
The perfect addition to your seasonal hot cocoa or coffee is here! These Mini Gingerbread House Mug Toppers are so cute, delicious and a great festive treat this holiday, designed to perch right on the rim of your mug.
Ingredients
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3/4 cup (160g) packed dark brown sugar
- 1/2 cup fancy molasses (or blackstrap molasses)
- 2 large eggs
- 3 1/2 cups (438g) all-purpose flour, spooned and leveled
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Royal Icing (for assembly – homemade or store-bought)
Instructions
-
Make Gingerbread Dough:
- In a large bowl using an electric mixer, beat the softened butter, packed dark brown sugar, and molasses together until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate medium bowl, sift or whisk together the all-purpose flour, ground ginger, cinnamon, allspice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be stiff. You may need to finish mixing briefly with your hands to fully incorporate the flour.
-
Chill Dough (Crucial): Divide the dough into 2 equal portions. Form each portion into a thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling is essential for rolling and cutting the dough.
-
Prepare for Baking:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Lightly flour a clean work surface. Remove one disk of chilled dough from the refrigerator.
-
Roll and Cut Cookies:
- Roll the dough out on the lightly floured surface until it’s about 1/8-inch thick.
- Using your mini gingerbread house cookie cutters (designed for mugs), cut out the required pieces: typically two roof panels, one front panel (with door/notch), and one back panel per house. Carefully transfer the cut pieces to the prepared baking sheets using a thin metal spatula, leaving about 1/2 inch space between cookies.
- Gather the scraps, re-roll once, and cut out more pieces. Repeat with the second disk of dough.
-
Bake: Bake one sheet at a time for 12-15 minutes, or until the edges are just golden brown and the cookies are set. Watch carefully as cook time depends on cookie size and thickness.
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Cool Completely: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. Cookies must be completely cool and firm before assembly.
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Assemble Mini Houses:
- Prepare your royal icing according to package directions or your recipe. Place it in a piping bag with a small round tip (or use a small knife/offset spatula).
- Carefully pipe lines of royal icing along the edges of the cookie pieces to act as “glue.” Assemble the front, back, and roof pieces to form the mini houses. Hold pieces together gently for a few moments until the icing starts to set. Let the assembled houses dry completely until the icing is hard. (This may take several hours or overnight depending on icing consistency and humidity).
- Use extra icing for decorative details like “snow” or window panes, if desired.
-
Serve: Once the icing is completely dry and hard, carefully place the mini gingerbread houses onto the rims of mugs filled with hot cocoa, coffee, or tea.
Notes
- Molasses: Fancy molasses provides a milder flavor than blackstrap molasses.
- Chilling Dough: Do not skip chilling the dough; it prevents spreading and makes the dough manageable.
- Cookie Cutters: You need specific mini gingerbread house cutters designed to fit on a mug rim (they usually have a notch in the front/back pieces).
- Rolling Thin: Rolling the dough to 1/8-inch thickness is important for the pieces to bake properly and fit together.
- Royal Icing: Royal icing dries hard and is essential for sturdy assembly. You can use store-bought mix or make your own.
- Assembly: Be patient during assembly and allow the icing to dry completely before handling or placing on mugs.
- Storage: Store unassembled cooled cookie pieces in an airtight container at room temperature for up to a week. Store assembled houses carefully in an airtight container at room temperature.