• 6 cups flour
  • ½ teaspoon baking powder
  • 2 teaspoons ginger
  • 4 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 ½ cup light brown sugar
  • 1 ½ cup butter, softened
  • 2 eggs
  • 1 cup molasses
  • 1 tablespoon water
  • Creamy Butter Frosting


1. Combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a bowl. Stir with a wire whisk to mix ingredients. Set aside to use later.
2. Combine the brown sugar and butter together in a large mixing bowl and beat until fluffy.

3. Add in the eggs, molasses, and water to the brown sugar and butter mixture. Beat until well incorporated.
4. Add half of the dry ingredients and beat into the mixture until evenly mixed.
5. Add the remaining dry ingredients and stir into the dough by hand. Stir only until ingredients are evenly mixed. If the dough is not stiff add a little more flour.
6. Divide the dough in half. Place each half into a gallon plastic bag and roll with a rolling pin to flatten or flatten into disks and wrap in plastic.
7. Seal the bags and place both halves in the refrigerator to chill the dough for at least 2 hours. It can be stored in the refrigerator for up to 3 days before using.
8. While the dough is chilling it is a good time to cut out the pattern for your gingerbread house if you don't already have it cut. Cut the pattern out of thick paper or cardboard. Cardboard works best because of its stability. Mark the different pieces with the number that you need to cut of each and any other notes in regard to cutting the pieces, such as whether or not to cut out windows and doors on all pieces.

After the dough is chilled, remove one package from the refrigerator and place it on a work surface lined with parchment paper or wax paper.
9. Lightly sprinkle the dough with flour and then roll out into a rectangle with a lightly floured rolling pin until the dough is 1/4 inch thick.


Once the dough has combined, remove it from the mixing bowl, and shape it into a ball. Cut it into 4 equal pieces. At this point, you can go ahead and press the dough onto a cookie sheet if you are baking a free-form kind of gingerbread, making sure that the dough is spread evenly across the baking pan.

However, you may choose to use a gingerbread mold, such as this one:

If you are using the above mold, or one similar to it, go ahead and prepare to cut the dough a bit further. You'll take 3 of the 4 pieces you've already cut and divide them in half once again, leaving you with 6 smaller dough balls and one larger one; the one you didn't cut. Using the remaining original piece of dough, roll it into another ball and cut it into 4 pieces. You'll then take these 4 pieces and add them to 4 of the 6 balls of dough you had already set aside. Keep track of which 2 sections of dough you did NOT add the extra dough to--these will be the smaller areas of dough that you will use to make up the side walls of the gingerbread house.

Simply press the dough firmly into the mold, making sure the dough is pressed in evenly and is flat on top. You may have a little bit of dough left over, which is fine. Place the silicone molds on a cookie sheet to make the transfer from the counter to the oven (and back) easier. Place one cookie sheet on the upper oven rack, and one on the lower rack. **Bake for 11 minutes, then switch the sheets so that the bottom one is now on the top rack and vice versa. Continue to bake for 11 more minutes.

Once the 22 minutes are up, go ahead and remove the gingerbread from the oven and allow it to cool for about 10 minutes before transferring it from the mold directly to a cooling rack.

As the dough cools, it will become firm on the outside, yet remain nice and soft on the inside. Once the gingerbread is fully cooled off, you can go ahead and build it as a house, using my delicious frosting as glue.

Have a blast putting this together with family and friends!



MacGourmet downloadGingerbread Dough. To import, drag image to your MacGourmet recipe box.




Servings: 1
Yield: 1