This Gingerbread House Dough creates a sturdy cookie that’s perfect for building gingerbread houses and other structures. Alternatively this recipe makes about 3 dozen 3 inch cut-out cookies.
Gingerbread houses: I would move into one if humanly possible. Cookie walls, chocolate fondant roof, and a nonpareil walkway… yep. Those are all the amenities I’m looking for in life.
If you don’t have a gingerbread recipe for building purposes – no worries. I’ve got you covered! This Gingerbread House Dough slices easily with a knife, so it is ideal for cutting around templates. It bakes up sturdy but not too hard, so you can also use the dough for cut-out cookies if that is your preference.
Need a good template? I use and recommend this one from bbcgoodfood.com. Just print out 3 copies and cut out each of the shapes. It is just the right size for a single batch of dough with a little left over to roll out and cut into cookies.
Gingerbread House Dough
- 3½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter room temperature
- ¾ cup packed dark brown sugar
- ½ cup molasses preferably "golden", "mild" or "sorghum" molasses
- 1 large egg
- ½ teaspoon vanilla extract
- Sift flour, ginger, cinnamon, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend.
- Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to ¼-inch thickness. Use gingerbread house templates or decorative cookie cutters to cut-out shapes and transfer to prepared sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more shapes/cookies, repeating until all dough is used. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller shapes and up to 15 minutes for larger shapes.
- Cool completely on rack. Line baking sheets with fresh parchment as needed.
- Cookies will not spread much during baking, but for precise gingerbread house construction, cookies can be perfectly re-cut while still hot. Place the paper templates on top of the hot cookies, and quickly cut with a plain-edge knife – but be careful not to burn yourself!