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If your gingerbread should spread and the doors look too narrow to you, you can trim them when the gingerbread is just out of the oven before it sets and cools too much.The one that slides easily onto the edge of you mug and even has a little wiggle room is the width you want for your door.

If you suspect your intended mugs are thicker and sturdier than usual grab some cardstock or a magazine insert and cut a few different slots - 1/4, 3/8 and 1/2 inch wide, about two inches deep (or tall).

Dough that had been in the fridge overnight, or even the second day (it’ll keep for a few days) puffed up quite a bit less, perhaps because the baking powder had lost it’s mojo by this time?

I found that dough chilled for only an hour puffed up quite a bit, but didn’t necessarily spread if the cut out shapes were chilled in the freezer.

Knowing now that you need to cut a wider door is worth it. This sounds like a pita, and it will be, but it will be far less trouble than the frustration of finding none of your finished houses fit on mugs.

Make a single test house with your chosen door width.

This will keep the gingerbread from spreading too much.

Preheat the oven, roll the dough out on tin foil, cut your shapes and lift off the excess dough, slide the tin foil onto your cookie sheet, now put the cookie sheet into the freezer for at least 15 minutes before baking.

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Feel free to nudge your shapes back into squares before chilling them again. It seems impossibly thin but you be cutting the shapes and pulling the excess dough from around them so your pieces won’t be too disturbed.

Roll the dough out to 1/8th of an inch.Make the royal icing while it’s chilling, you’ll need it before you make all the gingerbread you are planning on. After making it divide the dough into thirds (I made half a recipe) wrap in plastic wrap and chill in the fridge for at least an hour, preferably overnight.Here are some tips, most of these are in the recipe but I don’t want you to overlook them: I used a (well cleaned) flat head screwdriver to get in the detail around the doors, then a paring knife to make sure the corners are cut cleanly. Then slide the tin foil sheet onto a cookie sheet and put both in the freezer for about 15 minutes, you want the dough really well chilled before baking. Lift the excess dough up from the tin foil, not moving your cut out shapes at all, this will help them keep their shape. Try to fit all the pieces for each individual house in the same batch, I found my batches browned differently from each other. You can do all of one side than turn the entire sheet of tin foil 90 degrees to do all of the next side, this makes the process go a bit faster. I used a dull sewing pattern roller (like a small pizza cutter) to go around most sides.

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I skipped a silicone mat because I use a paring knife for the corner details and didn’t want to accidentally cut down to the layers of glass fibers, and after some trial I found that parchment paper will warp after being chilled and then stuck in an oven which can distort some shapes. I rolled it out onto a sheet of tin foil at 1/8th inch thick. I used the Gingerbread Snowflake and the Royal Icing recipes from. I traced the pieces onto this template page at 9:54 in the evening, please forgive the sloppiness but I’m getting tired, let’s just call the untidy lines charming.

I found that a 3/8ths inch door, or slot, fits most mugs but the 1/2 can be used for your really big and heavy mugs. I included two door pieces you can choose from, one at 3/8ths inch wide and one at 1/2 inch wide. My only instruction is that you should make sure that the wall pieces are to be sandwiched on the inside of the door pieces, that way the roof fits on properly.

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I’ve made a PDF pattern of gingerbread house pieces which you can open or download right here. I generally followed the size of my The Mini Gingerbread House Kit (though, those pieces don’t fit together as nicely as I’d have liked).

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I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups. At the time I was making a bunch of gingerbread recipes trying to find one that would hold up for my partridge in a pear tree cookie, so a gingerbread house was on my mind. So I started wondering what else I could do. I thought I was being so brilliant but it only took a few seconds to discover that a flat cookie on the edge of a mug has already been done. I had been thinking about those sugar cubes that hook on the rim of a teacup earlier this month, and I was also thinking about 3-D cookies and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug. I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate.