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Bon Appétit

Gingerbread House - Dough

4.1

(23)

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Image may contain Food Cookie Biscuit Gingerbread Birthday Cake Cake and Dessert

Ingredients

Servings

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

1

1/2 teaspoons salt

3

/4 teaspoon ground cardamom

1

1/2 cups solid vegetable shortening

1

1/2 cups sugar

3

large eggs

3

/4 cup robust (dark) molasses

Preparation

  1. Step 1

    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.

    Step 2

    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.

  2. SEE STEP-BY-STEP IMAGES OF GINGERBREAD HOUSE > SEE THE RECIPE FOR THE NEXT STEP >

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Reviews (23)

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  • I've just made my dough and i can't find any of the templates for cutting and rolling! Very messy recipe, a lot of expensive, wasted ingredients. Can someone please help me with this? Thank you

    • Charlotte

    • 12/11/2021

  • My family has been making this recipe annually since 1996. Over the years our daughters have developed, designed and created their own versions of the house. Starting when they were 3 and 5 with the simple structure, to designing a mid-century modern home and recreating a Grey hound bus station found in middle America in their 20’s. Last year, the most beautiful version to date, was a conservatory complete with gelatin windows. This recipe is fool-proof. Every year, in spite of rain, Santa Ana winds or coastal humidity, it is perfect. We are grateful for this amazing recipe and the years of fun that we have had creating our own sweet tradition.

    • Chadwell Family

    • Newport Beach, CA

    • 11/29/2021

  • This 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.

    • Anonymous

    • NYC, NY

    • 12/18/2019

  • 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.

    • avocado221

    • Washington, DC

    • 12/9/2018

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