*This post was created in collaboration with Coffee-mate.
'Tis the season for warm and cozy drinks, don't you agree? Practically nothing speaks to the holiday season better than the scent of baking gingerbread, the sound of holiday tunes and a sip or two of a toasty peppermint mocha drink. We stumbled across the cutest DIY gingerbread houses on Pinterest (where else?) and knew we had to try recreating them at home. Admittedly, we were just a little intimated at first, but—though they take some patience—these sweet sugary accents are actually quite easy to make!
Our team enjoys Coffee-mate creamers year-round, but we especially love the special varieties that come out this time of year. They really complete the season, so we thought we'd give a fun twist to our mini gingerbread houses by incorporating Coffee-mate creamers into the frosting used for decoration. Read on to see how to make these cuties for yourself and for our Peppermint Mocha recipe. We may be biased, but we think that it truly rivals anything you'd pick up at a coffee shop!
To make our DIY mini gingerbread houses, we first whipped up a batch of our go-to gingerbread recipe (found here) and followed the steps below. We used royal icing to attach the walls, but because (in all honesty) it doesn't taste that great, we whipped up our own frosting using Coffee-mate Creamers to decorate with. The best news? You can use the leftovers on sugar cookies!
DIY Mini Gingerbread Houses
Tools & Ingredients:
- Gingerbread cookies
- House template from Not Martha
- Pizza cutter or another rolling cutter of your choice
- Parchment paper or a Silpat mat
- Piping tube
- Royal icing
- Pumpkin Spiced Creamer Frosting
- Peppermint Mocha Frosting
- Various sprinkles for decorating
- Make your favorite gingerbread cookie dough recipe and place it in the fridge for at least 30 minutes to chill.
- Liberally flour the counter and rolling pin, and roll the dough 1/8-inch thick. The more flour the better, as you don't want the dough to stick!
- Use this template from Not Martha to cut out your gingerbread house pieces—we used a pizza cutter and sharp knife.
- Gently peel them off and place them on a tray covered with parchment paper or a Silpat mat.
- Place the tray in the freezer for 15 minutes and pre-heat your oven to 350 F.
- Pop your cookies into the oven watching closely for 10-12 minutes or until golden brown.
- Let the cookies cool completely on a wire rack while you make your frostings, following the recipes to follow below.
- Decorate the tops of the houses using Pumpkin Creamer Frosting and Peppermint Mocha Frosting and sprinkles. Set aside to dry.
- Line up the sides of the houses and use royal icing in a piping tube to attach one wall. After you've done them all, set them aside to dry completely before attaching the other wall, back side and roof!
- After the house seams have completely dried (about one hour), decorate the rest of the houses with Pumpkin Creamer Frosting and Peppermint Mocha Frosting!
Royal Icing Recipe
By Alton Brown
- 1.5 ounce pasteurized egg whites
- 1/2 teaspoon vanilla extract
- 2 cups of powdered sugar
- Using an electric or stand mixer, whip the egg whites and vanilla until frothy.
- Slowly add the powdered sugar and mix until stiff, glossy peaks form about 5-7 minutes.
- Cover with a wet towel until you're ready to use.
Pumpkin Spiced Creamer Frosting & Peppermint Mocha Frosting
- 1/3 cup of room temperature butter
- 3 cups of powdered sugar
- 1-2 tablespoons Coffee-mate creamer of your choice
- Using an electric or stand mixer, beat the butter and powdered sugar on low until smooth.
- Gradually add in the creamer until light and fluffy.
And now for something warm and sweet to sip on while you do all this hard work!
Peppermint Mocha Recipe
*Makes one drink.
- 1 cup of strong coffee
- 1/4 cup Coffee-mate Peppermint Mocha creamer
- 2 tablespoons chocolate syrup
- Whipped cream
- Pour coffee into a mug.
- Stir in chocolate syrup until dissolved.
- Pour in creamer, top with whipped cream and enjoy!