Gingerbread Dough for Houses
This gingerbread dough is great for making houses. Be sure to roll it on the thicker side to keep it sturdy, and err on the side of overbaking so it stays firm and is less likely to break. While normally not a fan of shortening, I use it in this recipe because its higher melting point makes the dough easier to handle—plus, most gingerbread houses I make aren't for eating, just for fun!
This gingerbread dough is great for making houses. Be sure to roll it on the thicker side to keep it sturdy, and err on the side of overbaking so it stays firm and is less likely to break. While normally not a fan of shortening, I use it in this recipe because its higher melting point makes the dough easier to handle—plus, most gingerbread houses I make aren't for eating, just for fun!
- Carbohydrate 206.888960326642 g
- Cholesterol 528.3 mg
- Fat 89.395896878029 g
- Fiber 7.07157508443672 g
- Protein 33.0803106529115 g
- Saturated Fat 52.6272676880105 g
- Serving Size 1 1 Serving (489g)
- Sodium 3436.92650359792 mg
- Sugar 199.817385242205 g
- Trans Fat 8.06013668844983 g
- Calories 1760 calories
Step-by-step
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening (or butter, if using) and sugar on medium speed until light and fluffy, 4-5 minutes.
- Add the molasses and mix well to combine, about 30 seconds more. Scrape the bowl well.
- Add the eggs one at a time, scraping well after each is incorporated.
- In a large bowl, whisk the flour, cinnamon, ginger, baking soda, and salt to combine. Gradually add the flour mixture to the mixer and mix on low speed to combine.
- Scrape the bowl well to make sure the dough is homogenous, then divide it into 2 or 3 discs and wrap tightly in plastic wrap. Refrigerate until well chilled—at least 4 hours, and up to overnight.
- When you’re ready to use the dough, roll it out between two sheets of parchment paper to about 1/3-1/2 inch thick (you don’t want to roll it too thin, like traditional cookies or pastry, because you need it to be sturdy!). Peel the parchment away occasionally while you work to make sure it’s not sticking.
- When the dough has reached the right thickness, peel the top piece of parchment away, and transfer the bottom piece of parchment (with the rolled out dough on it!) to a baking sheet. Use a template to cut the dough into the appropriate shapes for your house.
- Bake the gingerbread at 375° F—exact baking times will vary based on the size and shape of your gingerbread, but look for the edges to be noticeably brown and the surface to appear dry and set. It’s best to err on the side of overbaking. Underbaked gingerbread can be flimsy and not stand up well when you go to build.
- Let all pieces cool completely before you begin to build!
My Annual Gingerbread House Tradition: A Recipe for Success (and Fun!)
The aroma of gingerbread spices – cinnamon, ginger, cloves – always fills my home during the holiday season. It’s a scent inextricably linked to cozy evenings, twinkling lights, and the annual tradition my family cherishes: building gingerbread houses. This year, I’m sharing my tried-and-true recipe for a sturdy, delicious gingerbread dough that’s perfect for creating your own architectural masterpieces.
For years, I’ve experimented with various gingerbread recipes, searching for the perfect balance of flavor and structural integrity. Let's face it, nothing's worse than a gingerbread house that crumbles before you even get the candy on. The key, I’ve discovered, lies in the dough itself. I've found using a touch of shortening (even though I'm usually a purist and prefer butter!) provides the perfect consistency. It helps keep the dough manageable while rolling and makes for a sturdier final product. Remember, these houses are more about the creation and the joy of decorating than they are about devouring every last crumb. Though, a tiny nibble here and there… well, that's perfectly acceptable!
This year's gingerbread creation has already taken shape, a whimsical confection of candy canes, gumdrops, and perfectly frosted walls. My children are completely engrossed in the process, their laughter and creative chatter echoing through the room. Building the house has become a cherished family event, an activity where memories are made just as easily as gingerbread is baked. The collaborative effort, the shared giggles, and the eventual pride in our collaborative achievement—these are the true ingredients of the holiday spirit. And of course, the delicious scent of gingerbread filling the house is a wonderful bonus.
Beyond the family fun, I find the process of crafting a gingerbread house to be wonderfully therapeutic. The careful measuring, the precise rolling, the strategic placement of each candy – it's a meditative experience that allows me to disconnect from the everyday stresses of life and focus on the simple joy of creating something beautiful. It's a reminder to slow down, to appreciate the smaller moments, and to embrace the creativity within.
The finished product, regardless of its imperfections, becomes a symbol of our holiday spirit. It stands as a testament to our shared efforts, a tangible representation of the love and laughter that fill our home during this special time of year. And whether or not it perfectly resembles a traditional fairytale house, its unique charm adds to the magical ambiance of the season.
So, gather your family and friends, roll up your sleeves, and prepare to create your own edible masterpiece. The recipe below is foolproof, the experience is unforgettable, and the memories, well, those will last a lifetime. Happy baking (and building)!
