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Gingerbread House - Dough

Gingerbread House - Dough


  • 6 3/4 cups all purpose flour
  • 4 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon ground cardamom
  • 1 1/2 cups solid vegetable shortening
  • 3/4 cup robust (dark) molasses

Recipe Preparation

  • Sift flour, ginger, cinnamon, baking soda, salt and cardamom into medium bowl. Using electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time.

  • Add molasses and beat on high speed until well blended. Add dry ingredients in 4 additions, beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.


Reviews SectionThis is THE best recipe I have found for my gingerbread house. Dough definitely needs to chill for at least 6 hrs, and I bake mine at 325° for 11-12 min for walls that tend to be approx 3mm thick.I completed this recipe, and let it set in the fridge overnight, I looked at the recipe and couldn't find what temperature the dough is supposed to bake for.avocado221Washington, DC12/09/18

    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 cup (2 sticks) unsalted butter
    • 1 cup dark-brown sugar
    • 4 teaspoons ground ginger
    • 4 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground cloves
    • 1 teaspoon finely ground black pepper
    • 1 1/2 teaspoons salt
    • 2 large eggs
    • 1 1/2 cups unsulfured molasses
    • 6 cups all-purpose flour
    1. 1. In a large bowl, sift together flour, baking soda, and baking powder set aside. 2. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses. 3. Add flour mixture mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour. 4. Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center, but not dark around the edges. Read more at Gingerbread for Gingerbread House Kit - Martha Stewart Recipes

    The Best Gingerbread House Dough

    This is a base recipe for strong gingerbread dough that is perfect for building houses. This recipe makes enough dough to fit in one standard 18” x 13” baking sheet. You will need to measure your house template of choice to determine how much dough you need to make (for example, we had to make a 6x batch to make enough dough for our house.)

    In a medium bowl or the bowl of an electric mixer, combine all of the ingredients, except for the flour, and mix on low speed until well combined (be careful not to whip the mixture or it might spread in the oven!)

    Add in the flour and stir until just combined, then turn the dough out onto a lightly floured surface and knead until smooth and not sticky to the touch.

    Dust a piece of parchment paper (cut to fit your baking sheet) and the surface of the dough with a little more flour and roll out to just slightly thicker than ⅛” thick. Carefully slide the rolled dough and parchment onto a baking sheet.

    Using your gingerbread house template of choice, score each piece in the dough, but leave a 1” border of scrap dough around each cut. This will help ensure your dough doesn’t spread! Remove any excess dough beyond the border and save it to re-roll.

    Bake for about 25 minutes, until the cookie is dry to the touch. As soon as you remove it from the oven, score over your initial cut marks again to cut all the way through. Cool the whole cookie (scraps included!) until it is crisp and dry, then simply snap off the scraps and either enjoy them as a snack or reserve for future baking projects.

    Recipe Summary

    • 4 1/2 cups flour, plus more as needed
    • 3 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 cup vegetable shortening
    • 1 cup sugar
    • 1 cup molasses

    Into a large bowl, sift together flour, spices, baking soda, salt, and pepper set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.

    Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely let cool slightly, 10 to 15 minutes.

    Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.

    Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.

    Gingerbread House Pattern

    I have a gingerbread house pattern that you can use to make your own gingerbread houses. I know it SEEMS very small but once it’s assembled, its actually the perfect size for an individual gingerbread house to decorate. One gingerbread house recipe will make three gingerbread houses.

    Step 1 – Print your template. Cut your template pieces out.

    Step 2 – Take your chilled dough from the freezer and lay your gingerbread house pattern on top. Don’t put them too close together or they will touch when they bake.

    If you want to add a brick texture, now is the time to press it into your dough, BEFORE you cut. I used a x-acto knife to cut mine but any small knife works. Just don’t cut through your silicone mat!

    Step 3 – Peel away the excess dough and set it aside to roll out for the other houses.

    Step 4 – Bake the pieces in the oven at 300ºF for 50-60 minutes. Keep an eye on the color, if you feel like they are getting too dark, you can take them out sooner.

    Step 5 – Let the gingerbread cool fully before picking it up to avoid cracks. Use your leftover dough to make the third gingerbread house.

    Recipe Summary

    • ¾ cup butter
    • ⅞ cup packed light brown sugar
    • 1 teaspoon lemon zest
    • 1 ½ tablespoons lemon juice
    • ½ cup molasses
    • 2 eggs
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 tablespoon ground ginger
    • 2 teaspoons ground allspice
    • 6 egg whites
    • 4 (16 ounce) packages confectioners' sugar, sifted

    First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches an end wall, 4 1/2x5 inches a triangular gable, 4 1/2x3x3 inches and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.

    In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.

    Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.

    In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.

    In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.

    When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

    Gingerbread House - Dough - Recipes

    I want to make a gingerbread house but do not want to use the traditional gingerbead cookie recipe. I heard there was a good recipe from Colette Peters in one of her books but I do not have the book. Is there anyone out there that A) Has the book and is willing to share the recipe? or B) Has a good tasting, reliable recipe to share?

    I actually made a "gingerbread house" out of sugar cookies. I just tinted the dough brown to get the same effect. It was funny because everyone said they hated gingerbread cookies, but mine were GREAT!

    Someone may clear this up better than me and as a newbie to gingerbread houses, would NFSC work? Rolled chocolate cookies be fine? Either of these be sturdy enough to do the same as ginger dough. I've made ginger bread cookies and the dough seem to be the same as NFSC and chocolate rolled cookies.
    Just curious.

    I've used both chocolate and sugar cookie dough for houses in the past and they've worked the same as gingerbread.

    Do people actually eat gingerbread houses? Don't they get stale after weeks on display?

    Originally Posted by MaisieBake

    Do people actually eat gingerbread houses? Don't they get stale after weeks on display?

    It depends, how long they've been out and the recipe both have alot to do with it. I have a gingerbread recipe that my husband loves long after it gets hard. I don't do fancy houses and my kids start eating what they've made within a day or two of finishing it.

    Well, some people eat gingerbread houses. I want to a replica of the community house that is in the village where I live. I wanted to use something other than gingerbread because I always associate it with Christmas. This isn't for Christmas. I don't know if sugar cookie dough will be strong enough. Someone suggested I make gingerbread dough and just leave out the ginger. I might try that idea if someone can't get that Colette Peters recipe I have been told about.

    This is made out of sugar cookies. It's where I got the idea to do my gingerbread house from.

    I've used a dough recipe, no ginger in this recipe. It's a sweet taste with a hint of lemon.

    3 cups of self rising flour

    2 teaspoons ground allspice

    1 tablespoon of lemon juice

    grease a large baking sheet with butter.

    Sift four, allspice, and salt in large bowl make a well in the center. Put honey brown sugar, and butter in a small saucepan, stir over low heat until melted. Slightly cool the mixture, pour into well, add beaten egg, lemon peel and lemon juice. Mix to make a soft dough, knead on to floured surface until smooth. Roll out to 11x9 rectangle. Bake 20-25 minutes until lightly browned, move to wire rack, it must cool before cutting.

    Make this recipe twice to get enough dough to make your house. I would suggest making it twice rather then doubling recipe, it turns out better when it's not doubled.

    Gingerbread House Dough

    1. In a 5 qt pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.

    2. Remove from heat add cinnamon, baking soda and salt.

    3. Stir in flour, 1 cup at a time, until dough can be formed into a ball.

    4. Using remaining flour, lightly flour a wooden board.

    5. Turn dough onto the board knead until even in color and smooth (not crumbly or dry), adding more flour if needed Form into a log.

    6. Cut into 5 equal pieces wrap in plastic wrap.

    7. Cut patterns out of paper or cardboard.

    8. Line a baking sheet with foil and lightly grease the foil.

    9. Lay a damp towel on counter place prepared pan on towel (to prevent slipping).

    10. Unwrap one portion of dough.

    11. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2 inch.

    How to Make a Chocolate Gingerbread House : Food Network | Holiday Recipes: Menus, Desserts, Party Ideas from Food Network

    Gingerbread can be sticky to work with because of the molasses, so be sure to chill the dough for at least 2 hours and up to overnight before shaping it. Once the dough is chilled, divide it into 3 equal pieces. A pizza wheel makes a handy cutter.

    Roll and Cut the Dough

    Bake and Cool the Gingerbread

    Bake the gingerbread at 300 degrees F until crisp almost all the way through (the center should still be a little soft), 25 to 30 minutes. Cool the pans 10 minutes on racks, then transfer the panels to racks to cool completely. Make sure the pieces are completely cool before you begin working with them so they don’t crack.

    Gather Your Decorating Ingredients

    Decorate the Side Panels

    Holding a piping bag of royal icing fitted with the small tip in one hand and using your other hand to guide it, pipe a window on one of the side panels press nonpareils around the edges to line the window frame.

    Add a Window Frame and Decorations

    Pipe icing on the back of 2 gummy candy canes and attach them to the side of the house on either side of the window. Attach a row of chocolate-covered mints along the bottom of the panel by piping pea-size dots of icing on the backs and pressing them on along the base. Repeat this process to pipe a window and decorations the other side panel. Let the panels set, 30 minutes to 1 hour.

    Decorate the Front Panel

    Using the piping bag fitted with the small tip, pipe a double line of icing across the front panel where the roof starts to incline press on chocolate chips. Pipe a large dot of icing on the back of a chocolate heart and attach it to the front panel just above the line of chips outline the heart with icing. Pipe icing to draw a door attach a nonpareil with a dot of icing to make a door knob.

    Add Windows and Penguins

    Pipe icing to draw 2 windows on the front panel line the windows with nonpareils. Pipe icing on the backs of the gummy penguins and attach 2 on either side of the door. Let the panel set, 30 minutes to 1 hour.

    Decorate the Back Panel

    Repeat the decorations for the front panel of the house, making the windows larger and omitting the door and gummy penguins: Using the piping bag fitted with the small tip, pipe a double line of icing across the back panel where the roof starts to incline press on chocolate chips. Pipe a large dot of icing on the back of the other chocolate heart and attach it to the top of the panel outline the heart with icing. Pipe icing to draw the windows line the frames with nonpareils. Let the panel set, 30 minutes to 1 hour.

    Spackle the Roof Panels

    Pour some of the melted chocolate onto one of the roof panels using an offset spatula, spread it to form a thin, even layer.

    Finish the Roof Panels

    Sprinkle the chocolate-coated roof panels with the chocolate shavings. Refrigerate the panels for 15 minutes to let the chocolate set.

    Attach the Front Panel to a Side Panel

    Attach the Second Side Panel and Back

    Repeat the gluing process with the second side panel and the back panel, making sure to pipe icing along all edges that come in contact with the other panels and foil-wrapped base. When all 4 panels are up, let the house rest until the icing is firmly set, at least 1 hour.

    Attach the Roof

    Gently test the house walls to make sure the icing is set and the pieces hold in place. If they give, let the house rest until firm. (If you add the roof too soon the house will collapse.) Using the piping bag fitted with the large tip, pipe icing along the angled roof edges on one side of the house. Hold one of the roof panels in one hand and the piping bag in the other and pipe icing on the unfrosted side of the panel along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other roof panel. Let the roof set until completely dry, 30 minutes to 1 hour.

    Landscape the Yard

    Use the piping bag fitted with the large tip to pipe a rectangular icing walkway in front of the house line the edges with candy-coated chocolates and pave the middle with candy rocks. Attach a row of chocolate-covered raisins along the bottom of the back panel by piping pea-size dots of icing on the backs and pressing them along the base.

    Add Snow to the Yard

    Use the piping bag fitted with the large tip to pipe icing snowdrifts around the walkway and the base of the house. Sprinkle the snow with chocolate puffed cereal and snowflake sprinkles while it is still wet, pressing gently as needed to help them adhere.

    Add a Finishing Touch

    Use the piping bag fitted with the large tip to pipe icing along the top seam of the house where roof pannels connect line with a row of chocolate kisses.

    Welcome Home!

    For more gingerbread house decorating ideas, check out our Peppermint House and Salted Caramel House.

    Benz Seo

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    Top tip for making How to make a gingerbread house

    Work out how big you want the walls of the house to be and make sure all your wall panels are the same size

    Now you've just spent ages baking your gingerbread from scratch, you take it out of the oven and crack! A split right down the middle of your house's left wall. Now an easy step to try and help prevent your gingerbread from cracking is to refridgerate your dough before you roll it.

    The longer you can leave it the better as it'll allow the ingredients to really absorb each other, we suggest a minimum of 2 hours chilling. You also want to make sure when rolling out your dough you roll it quite thin, the thicker the dough the stronger the chance of it cracking.

    Gingerbread houses can be quite the fiddly edible craft. The last thing you want is for the walls to start collapsing as you're completing the finishing touches of your candy cane front garden. The key ingredient to help keep your house together is royal icing - it is the glue that holds everything firm whilst still keeping your house edible so don't be stingy.

    Make sure your icing isn't too runny or things will get messy and quick! Have a look at our guide on how to make royal icing to help you achieve the perfect consitency.