Gingerbread for Cookies or a Gingerbread House
Transform your holiday baking with this versatile "Gingerbread for Cookies or a Gingerbread House" recipe that’s perfect for festive creations. Featuring the rich flavors of molasses, ground ginger, and warm spices like cinnamon and cloves, this recipe yields sturdy yet tender dough ideal for perfectly shaped cookies or the structural integrity needed for a gingerbread house. With a straightforward, no-fail technique and minimal chilling time, this dough is easy to work with, whether you're crafting intricate cookie designs or building the ultimate edible centerpiece. Decorate with royal icing, candies, or edible glitter for a festive touch, and make this holiday classic a family tradition!
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Recipe Information
Ingredients
- 3 sticks unsalted butter
- 1 cup brown sugar, packed
- 1 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 3 minutes.
Add the molasses, eggs, and vanilla extract to the mixture, beating until well combined.
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. The dough will be thick.
Divide the dough into two halves, flatten each into a disc, and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to overnight.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Lightly flour a clean surface and roll out the gingerbread dough to a 1/4-inch thickness for cookies. For a gingerbread house, roll the dough slightly thicker, about 1/3-inch.
Cut the dough into desired shapes using cookie cutters or templates. Transfer the shapes to the prepared baking sheets, leaving about 1 inch between them.
Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are slightly puffed.
Allow the gingerbread to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating or assembling a house.
Nutrition Facts
Calories |
6944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.0 g | 392% | |
| Saturated Fat | 172.2 g | 861% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 996.3 g | 362% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 435.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1119 mg | 86% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 5994 mg | 128% | |
*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.
