Gingerbread House Cookies
12.3.2022, recipes
photos by Ana Téllez
This dough makes sturdy pieces perfect for building gingerbread houses. The recipe makes enough dough to build an entire gingerbread house, so make only half if you have other plans. Otherwise, you can freeze any leftover dough. Lastly, if what you’re looking for is a cookie to indulge in, this isn’t your recipe. These cookies are more suitable for decorative purposes, like tree ornaments or gingerbread houses. For a more succulent gingerbread cookie, consider making the Cut-Out Gingerbread Cookies, recipe HERE.Ingredients
1 tsp cinnamon
1 tbsp ground ginger
1 tsp ground cloves
½ teaspoon salt
1.4 kg sifted flour
390 g white granulated sugar
465 g softened butter
2 eggs room temperature
480 ml molasses
60 ml white vinegar
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1 tsp cinnamon
1 tbsp ground ginger
1 tsp ground cloves
½ teaspoon salt
1.4 kg sifted flour
390 g white granulated sugar
465 g softened butter
2 eggs room temperature
480 ml molasses
60 ml white vinegar
Instructions
Sift dry ingredients and set them aside. Do not skip the sifting.
Beat the butter with sugar until fluffy. Add the eggs slowly and mix until just combined. Add the molasses slowly and mix until just combined.
Add 1/3 of the dry ingredients and mix until just combined then add the vinegar.
Add the last 2/3 of the dry ingredients and mix well until fully combined. Knead the dough to achieve a consistent texture and color throughout.
Divide the dough into equal portions, press into flat disks and wrap tightly in plastic film. Store in the fridge overnight ideally, but if you’re in a rush keep chilled for at least two hours. The flavor will develop in the fridge and the cold helps the cookies keep their shape when baking in the oven. The dough also freezes well.
When ready, remove a disk from the fridge and carefully roll out on a lightly floured surface. Cut shapes and bake at 180 Celsius or 350 fahrenheit for about 12-15min or until golden brown. If using to assemble, wait until fully cooled down and hardened.
Sift dry ingredients and set them aside. Do not skip the sifting.
Beat the butter with sugar until fluffy. Add the eggs slowly and mix until just combined. Add the molasses slowly and mix until just combined.
Add 1/3 of the dry ingredients and mix until just combined then add the vinegar.
Add the last 2/3 of the dry ingredients and mix well until fully combined. Knead the dough to achieve a consistent texture and color throughout.
Divide the dough into equal portions, press into flat disks and wrap tightly in plastic film. Store in the fridge overnight ideally, but if you’re in a rush keep chilled for at least two hours. The flavor will develop in the fridge and the cold helps the cookies keep their shape when baking in the oven. The dough also freezes well.
When ready, remove a disk from the fridge and carefully roll out on a lightly floured surface. Cut shapes and bake at 180 Celsius or 350 fahrenheit for about 12-15min or until golden brown. If using to assemble, wait until fully cooled down and hardened.