Gingerbread Dough for House
Craft the perfect gingerbread house with this tried-and-true Gingerbread Dough for House recipe, specially designed for sturdy, delicious creations. Made with a blend of warm holiday spices—like ground ginger, cinnamon, cloves, and nutmeg—this dough brings the festive aroma of Christmas to your kitchen. The combination of molasses and brown sugar ensures a rich flavor while creating a durable structure ideal for assembling intricate designs. With simple instructions to mix, chill, and roll out, this gingerbread dough is easy to work with, whether you're crafting walls, roofs, or charming decorative details. Perfect for family fun or a holiday centerpiece, this recipe guarantees gingerbread pieces that bake up firm yet flavorful, ready for construction and royal icing embellishments. Bake your way to holiday magic!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Brown sugar
- 200 grams Molasses
- 2 Large eggs
- 750 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
Instructions
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes, using a hand or stand mixer.
Add the molasses and eggs to the mixture. Mix until fully combined.
In a separate large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed, until a thick and cohesive dough forms. Scrape down the sides of the bowl as needed.
Divide the dough into 2-3 portions, shape them into flat discs, and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. This will make the dough easier to roll and help the flavors develop.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll the chilled dough out to a thickness of about 5mm (1/4 inch). Use paper templates or cookie cutters to cut out the walls, roof, and additional pieces for your gingerbread house.
Carefully transfer the cut-out pieces to the prepared baking sheets, leaving about 2.5cm (1 inch) between them.
Bake in the preheated oven for 12-15 minutes, or until the edges are firm and slightly darkened. Larger pieces may take slightly longer, while smaller details may bake faster.
Allow the baked gingerbread pieces to cool completely on the baking sheets before moving them to a wire rack. This helps them maintain their shape.
Once completely cooled, the gingerbread pieces can be used to construct a house using royal icing as glue.
Nutrition Facts
Calories |
5481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 927.2 g | 337% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 345.4 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 828 mg | 64% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 4220 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
