Structural Gingerbread Recipe

This recipe is meant to be strong and economical.  It's perfect for constructing gingerbread houses, not so much for making edible cookies.  If you are looking for a cookie recipe, may I suggest Food Network's Gingerbread Cookies 101?  That's a great place to start.

Since this gingerbread house dough recipe is for display and not consumption, molasses and spices are omitted.  However, if you're looking for the traditional aroma of baking gingerbread dough, then use the augmented recipe notes to include them.

Structural Gingerbread House Dough Recipe
(This recipe makes two gingerbread houses)

2 cups corn syrup

1.5 cups firmly packed brown sugar

1.25 cups margarine

9 cups all-purpose flour

0.5 tsp. salt

*for a notably more aromatic dough, albeit pricier, use the modified recipe below*

     2 cups molasses

     1.5 cups firmly packed brown sugar

     1.25 cups margarine

     9 cups all-purpose flour

     0.5 tsp. salt

     2.25 tsp. ground cinnamon

     2.25 tsp. ground ginger

     1.5 tsp. ground allspice

     1.5 tsp. ground cloves

1.  In a medium sauce pan, heat corn syrup (or molasses), brown sugar and margarine.  (You can spray the measuring cup with non-stick cooking spray before adding molasses) Stir until smooth and margarine has melted and sugar has dissolved completely.

2.  In a large bowl, combine flour and salt (and spices if you're including them). Pour the syrup-sugar-margarine mixture into the center of dry ingredients.  Stir together until smooth and comes away from the sides of the bowl.  You may need to work it with your hands.

3.  Wrap the dough in plastic and let it rest at least 30 minutes at room temperature. Use this time to wash the dishes and get your baking pans, rolling pin and pattern pieces ready.  I recommend a rolling pin without handles for easier rolling, a "French" rolling pin. 

4.  If the dough is too hard or unmanageable, you can microwave it for 20-30 seconds. Heat the oven to 350 degrees. Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan. True cookie sheets, are the best.

5.  Lightly flour your house patterns and place them on the rolled-out dough, leaving a 1-inch space between pieces. Try to fit as many as you can without crowding. For clean edges, cut with a pizza wheel. Remove and reserve excess dough.

6.  Transfer the parchment paper to the baking sheet. Bake 12-15 minutes or until pieces are firm and lightly browned around the edges. Cool completely before removing.


To assemble the house, you will also need a batch of Royal Icing and an assortment of visually delightful Christmassy candy.

Another extra idea is to make sugar "stained glass" window panes using this recipe.


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