Gingerbread House Dough Recipe

Name: Gingerbread House Dough
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) softened unsalted butter; ¾ cup packed light brown sugar; ½ cup granulated sugar; 1 cup molasses; Not found in recipe; 2 large eggs; 4 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; Not found in recipe; Not found in recipe; Not found in recipe; 1 teaspoon ground cloves; 1 teaspoon salt

Create a magical gingerbread house with this easy-to-follow recipe! Our completely edible and resilient dough recipe makes enough for two medium-sized houses or one impressive large house. Bonus: there's likely enough leftover dough to bake delicious gingerbread cookies afterwards! Get ready for a festive baking adventure!

Prep Time 30 mins

Cook Time 35 mins

Calories 7402.5 kcal

Protein 236g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gingerbread House Dough

1 cup (2 sticks) softened unsalted butter
¾ cup packed light brown sugar
½ cup granulated sugar
1 cup molasses
Not found in recipe
2 large eggs
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Not found in recipe
Not found in recipe
Not found in recipe
1 teaspoon ground cloves
1 teaspoon salt

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How to Make Gingerbread House Dough

Preheat oven to 350°F (175°C).
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
Beat in 1 cup molasses and 2 large eggs until well combined.
In a separate large bowl, whisk together 4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Knead the dough into a smooth ball.
Cover the dough and refrigerate for at least 30 minutes (or up to 2 days).
On a lightly floured surface, roll out a small portion of the dough to ¼ inch thickness. Use your gingerbread house templates or cut out desired shapes.
Carefully transfer the cut-out dough pieces to a baking sheet lined with parchment paper.
Gather dough scraps, place in a bowl, and cover for later use (gingerbread men!).
Bake for 15-20 minutes, or until the edges are set and the gingerbread is slightly firm.
Let the gingerbread pieces cool completely on a wire rack before handling. Remove from parchment paper once completely cool.
Let the baked pieces dry thoroughly overnight before assembling your gingerbread house.