Recipe by Cynna
Completely edible and resilient! Makes enough dough for two medium houses or one large house. Maybe even enough left for cookies afterwards. ;D
Top Review by LolaB
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.
- 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
Directions See How It's Made
- 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.