Gingerbread Dough - Construction grade #2

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Gingerbread Dough for Houses

By Erin Jeanne McDowell

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 (team butter!) - I use it in this recipe because it's higher melting point makes the dough easier to handle—plus, most gingerbread houses I make aren't for eating, just for fun! For a yummier house, replace half or all of the shortening with unsalted butter instead - just remember, this will make the dough a little bit softer and more difficult to work with.

makes about 4 pounds (1.80 kg) dough (enough for one medium house - make two batches for larger projects)Prep time: 2 hrs 30 min
Cook time: 20 min

  • 1 1/2 cup shortening, at room temperature (see headnote) (340 g)
  • 1 1/4 cup granulated sugar (250 g)
  • 2/3 cups molasses (not blackstrap) (226 g)
  • 3 large eggs, at room temperature (170 g)
  • 7 cups all purpose flour (840 g)
  • 1 tablespoon ground cinnamon (9 g)
  • 1 1/2 tablespoon (4 ½ teaspoons) ground ginger (13 g)
  • 1 1/2 teaspoon baking soda (6 g)
  • 3/4 teaspoons fine sea salt (3 g)
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and sugar on medium speed until light and fluffy, 4-5 minutes.
  2. With the mixer running on low speed, gradually add the molasses and mix well to combine, about 2 minutes more. Scrape the bowl well.
  3. Add the eggs one at a time, mixing on medium speed until well incorporated, then scraping the bowl well before continuing with the next addition.
  4. In a large bowl, whisk the flour, ginger, cinnamon, baking soda, and salt to combine. Gradually add the flour mixture to the mixer, and mix on low speed to combine.
  5. Scrape the bowl well a few times as the dough mixes to help ensure it’s evenly combined. Divide the dough into several disks (I usually do 2-3 pieces, then cut multiple shapes out of the larger pieces of dough that I roll - but you can also divide it into pieces based on the different sections you need to cut, if you prefer). Wrap the disks tightly in plastic wrap and refrigerate for 2 hours (or up to overnight).
  6. When you’re ready to use the dough, roll it out between two sheets of parchment paper to about ⅓ in thick (you don’t want to roll it quite as thin as traditional cookies or pastry, this will make it sturdier for building)! Peel the parchment away occasionally while you work to make sure it’s not sticking to the dough (you can use a little flour, but only if needed).
  7. When the dough has reached the right thickness, peel the top piece of parchment away, and transfer the bottom piece of parchment (wit the rolled out dough on it) to a baking sheet. Use a template to cut the dough into the appropriate shapes for the house design you’re making.
  8. Bake the gingerbread at 375°F/190°C - 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 when it comes to houses. Underbaked gingerbread can be softer and flimsier, and may not stand up as well when you build.
  9. Let your pieces cool completely before you begin to construct your house.

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