The Big Apple just got a little sweeter.

Bakers across the five boroughs have used gingerbread to create replicas of iconic New York buildings, from Macy’s to the Dakota to Rockefeller Plaza.

His works will be exhibited in the exhibition of the Museum of the City of New York.Gingerbread NYC: Great Borough BakingIt starts on Nov. 8 — but The Post has an exclusive sneak peek at the candy city.

Judges from major NYC dessert spots, including the CEO of Magnolia Bakery and the owner of Amy’s Bread, along with a curator from the Metropolitan Museum of Art, selected 20 bakers, both professional and amateur, to compete from a pool of 60 applicants.

It took midtowner Maria Sieber 110 hours to create a gingerbread version of the Empire State Building with a fondant King Kong and Spider-Man on top.

Sieber, a Venezuelan native who owns the online bakery Cray Cray for cakesHe said he chose the building because “I’ve had this in my life since I started working in the city in 2005, even visiting New York for vacation.”

For the sugary version of Coney Island’s Wonder Wheel, Susanna Caliendo used 500 gum sticks, plus 12 pounds of gingerbread dough and eight pounds of icing to make the flooring.

Long Island native, owner Something SugaryHe partnered with Mario DiBiase of Sotto Voce restaurant in Park Slope to build the famous Ferris wheel.

The ambitious project, decorated with characters from the 1964 Christmas classic “Rudolph the Red-Nosed Reindeer,” took two weeks to make, he said.

“Between the two of us, it’s probably around 100 hours, including storyboards, foam mold mock-up, patterns, and then the actual baking, decorating, and assembly,” he explained.

Michael Wolfe of Clinton Hill, Brooklyn, decided to build a gingerbread replica of the 1929 Williamsburgh Savings Bank Tower in Fort Greene, which until 2009 was the tallest building in the borough at 152 feet.

The Ohio native used 13 pounds of flour, nine cups of sugar, 18 eggs and 1,000 grams of powdered sugar in the baking process.

“Two large boxes of Rice Krispies and four 10-ounce bags of marshmallows were used to add the interior support,” he explained.

Wolfe said no one helped him with this massive undertaking, which took a month to complete.

“No, I wish!” he joked.