This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!
| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 50 min |
| Yield: | enough dough for a 6-by-7-inch house |
Ingredients
- 3 cups all-purpose flour, plus more for rolling the dough (see Cook’s Note)
- 1 tablespoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 4 tablespoons (2 ounces) shortening, at room temperature
- 1/2 cup loosely packed dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 cup unsulphured molasses
- 1 teaspoon pure vanilla extract
Instructions
- Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
- Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
- Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.
Reviews
When the baked cookies cooled (and I made them in a silicone mold) they were deliciously snappy-candy crisp! The gingerbread-house mold made two sets of houses plus 8 cookies I made in a Christmas lollipop mold. No scraps left over and the extra cookies were a big hit with the grandkids! This is now my forever gingerbread house recipe!
Not enough dough to make the gingerbread house. I would recommend increasing recipe by at least 50%
Great recipe! I am by no means an experienced baker. Just an unprepared mom who wanted to make gingerbread houses with her kids and all the premade kits were sold out. I happen to have everything on hand except for molasses, which I subbed honey for, and nutmeg and cloves, which I subbed a teaspoon of allspice. It turned out shockingly well and tasty without being too sweet or gingery. The consistency was a little too sticky initially so I just kept adding flour until it was the consistency of sugar cookie dough. Highly recommend!
Bakes very sturdy and crisp. Delicious cookies! I didn’t need to bake for 30 minutes. Baked for 25 minutes for gingerbread house, 18ish for chewy/crisp, delicious cookies.