Gingerbread House Dough
Craft the perfect foundation for your holiday centerpiece with this deliciously aromatic Gingerbread House Dough recipe! Packed with warm spices like ginger, cinnamon, cloves, and nutmeg, this sturdy yet pliable dough is specially designed for creating intricate gingerbread houses that hold their shape during baking. The rich combination of dark brown sugar and molasses adds depth of flavor, while the buttery texture makes it easy to roll and cut into precise shapes. With just 30 minutes of prep and a quick 12-minute bake time, this recipe is ideal for festive decorating sessions with family and friends. Whether you're constructing a show-stopping holiday display or enjoying leftover dough for spiced cookies, this gingerbread house dough is your go-to for a sweet and memorable holiday tradition.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 tablespoon Ground cinnamon
- 1 teaspoon Ground cloves
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1.5 cups Unsalted butter
- 1 cup Dark brown sugar
- 1 cup Molasses
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Set aside.
In another large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, eggs, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until a cohesive dough forms. The dough should be slightly firm but pliable.
Divide the dough into two or three portions, flatten each into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm enough to roll out.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness. Use gingerbread house templates or cookie cutters to cut out the desired shapes for walls, roofs, and other pieces.
Carefully transfer the shapes to the prepared baking sheets using a spatula, leaving at least 1 inch of space between each piece.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm and the pieces are baked through.
Allow the pieces to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Repeat with the remaining dough portions, re-rolling scraps as needed.
Once all pieces are completely cooled, they are ready for assembly into a gingerbread house.
Nutrition Facts
Calories |
5884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 1034.7 g | 376% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 472.1 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1144 mg | 88% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 6026 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.
