Gingerbread House Recipe

We love making our own gingerbread dough for houses. This year we also made a gingerbread boat and it came out really good. This recipe can make about four or five houses depending on the size of houses you are making. We also use the scraps to make tiny houses to hang on cups and on the tree.


Dry Ingredients

12 Cups All Purpose Flour

1 ½ Teaspoon Baking Powder

1 ½ Teaspoon Baking Powder

1 Tablespoon Ginger Powder

1 Tablespoon Cinnamon

½ Teaspoon Salt

Wet Ingredients

2 Cups Molasses

2 ½ cups Brown Sugar

4 Stick Unsalted Butter (room temperature)

4 Eggs (room temperature)


Step 1

Add all of your wet ingredients into a stand mixer and and whip until creamy. (NOTE: If your mixer isn’t that big you will need to do this in batches by cutting the recipe in half.)

Step 2

Slowly mix in all the dry ingredients into the wet ingredients and mix until well combined.

Step 3

Cut dough into 3 or 4 sections, write it in plastic wrap, and place it in the refrigerator for 3 hours or overnight.

Step 4

Reheat oven to 350°F/176°C

Step 5

Take dough out of the refrigerator and roll it out onto a piece of parchment until it is about one ½ inch thick. (Note: put parchment paper underneath and on top of the dough so it doesn’t stick to the rolling pin and dust with flour so it doesn’t stick to the paper.)

Step 6

Place dough in the refrigerator of a few minutes while you roll out the other batches so that it is easier to cut into shapes.

Step 7

Cut dough into the shapes you need and place in the oven for 25 minutes.

Step 8

Take gingerbread house pieces out of the oven keep them on the hot tray so they don’t sweat or crack. Once they get cooler place them on a cookie cooling rack until they get hard.

Note: if they don’t get hard place them in the oven for about 10 more minutes and repeat the cooling process.

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