It’s twinkly, sparkly, and exactly what dreams are made of.

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COOK THIS NOW

Mid-Century Modern Cookie House

By Judy Kim

Photo of the front of Judy Kim's Gingerbread House.

This cardamom cookie house from Epi contributor Judy Kim is the ultimate edible holiday centerpiece, complete with twinkly lights, shimmery doors, ceiling beams, and color-coordinated wallpaper. Which is to say, it’s the Christmas baking project we all need this year. Use Kim’s detailed templates and printable blueprint to guide you all the way through it. You can go all out for the full winter wonderland look, or just use this recipe and the guide as a starting point and have fun decorating your cookie house your own way.

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INGREDIENTS

Cookie house:
• 3 batches dough from Diamond Cardamom Sparkle Cookies

Tree royal icing:
• 2 lb. (907 g) powdered sugar
• ¾ cup meringue powder

All-purpose royal icing:
• 4 lb. (1.81 kg) powdered sugar
• 1½ cup meringue powder

Glaze:
• 2 lb. powdered sugar
• 6 Tbsp. light corn syrup
• 10 Tbsp. fresh lemon juice or water
• Teal gel food coloring

Teal sparkle mix:
• ¼ cup green pearlized sugar
• ¼ cup blue pearlized sugar

Aquamarine sparkle mix:
• 1 Tbsp. light green chunky sugar
• 3 Tbsp. light blue chunky sugar
• 1 tsp. green pearlized sugar

Celadon sparkle mix:
• ¾ cup light green chunky sugar
• 1 cup light blue chunky sugar

Assembly:
• ½ cup light blue chunky sugar
• 2 fairy light strands with batteries
• 4 mm gold dragées
• 22 pieces green old-fashioned candy sticks
• 1 box Biscolata cream-filled milk chocolate wafer rolls
• 1 box sugar ice cream cones
• 1½ cups sliced almonds
• 1½ cups salted, roasted almonds
• 1 lb. pretzel rods
• 7 raw spaghetti strands
• 1 lb. (or more) desiccated shredded coconut
• 12" (⅛"-thick) red ribbon (optional)
• Miniature bicycle (optional)

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