Prep 15 mins
Cook 20 mins
Completely edible and resilient! Makes enough dough for two medium houses or one large house. Maybe even enough left for cookies afterwards. ;D
- 1 cup butter, at room temperature
- 1 3⁄4 cups brown sugar
- 1 1⁄4 cups white sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 6 eggs
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon allspice
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon nutmeg
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter and sugars. Beat in the molasses and eggs.
- In another large bowl, sift dry ingredients. Combine mixtures and knead into a smooth ball. Cover and refrigerate at least 30 minutes.
- On a well-floured surface, roll out a small amount of the dough until it is 1/4 inch thick.
- Place one of the paper pattern pieces on the dough and cut around the edges. Gently, using the spatula, lift the dough and place it on the foil-lined, prepared cookie sheet.
- Put all scraps into a bowl and cover. Save these to make gingerbread men.
- Bake for 15 to 20 minutes or until slightly firm.
- Let cool on racks until firm enough to handle.
- Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.
This is my second recipe into gingerbread house making and again found the dough to be extremely sticky and difficult to work with (the first being a Gail Gand recipe). Perhaps it is operator error. I finally had to freeze the dough and roll directly onto the cookie sheets to get the desired pieces for the house. The cookie certainly tasted good.