Gingerbread Dough Recipes

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GINGERBREAD HOUSE DOUGH



Gingerbread House Dough image

This is a classic gingerbread house dough that's designed for construction. Made with vegetable shortening (which has a higher melting point than traditional butter) and no leavening, the dough holds its shape well once baked. It's strong and sturdy enough to make a basic gingerbread house, an advanced mansion or even additional elements for your house.

Provided by Dan Langan

Categories     dessert

Time 1h55m

Yield One 8-by-8-inch gingerbread house

Number Of Ingredients 12

1 cup vegetable shortening (185 grams)
1 cup granulated sugar (200 grams)
2 1/2 teaspoons ground ginger
1 to 2 teaspoons ground cinnamon
1 1/4 teaspoons fine salt
1/2 teaspoon ground cloves
1 large egg, at room temperature
Nonstick cooking spray, optional (see Cook's Note)
1 1/4 cups unsulphured molasses (435 grams)
1 tablespoon cider or white vinegar
6 cups unbleached all-purpose flour (750 grams), plus more for the surface
Hard candies, optional, for the advanced gingerbread house mansion

Steps:

  • Mix the shortening, sugar, ginger, cinnamon, salt and cloves in the bowl of a stand mixer fitted with the paddle attachment on medium speed until a smooth paste forms, 1 to 2 minutes. Add the egg, molasses and vinegar and mix on low until combined. Scrape down the bowl and mix, about 30 seconds more. Add about half of the flour and mix on low until combined. Add the remaining flour and mix until smooth. Turn the dough out onto a clean work surface and knead until smooth, sprinkling the work surface and dough lightly with flour if sticky. Divide the dough in half.
  • Working with one half at a time, roll out the dough on a piece of parchment paper until it is 1/4 inch thick, sprinkling it with flour if it starts to get sticky. (Don't go too thin! I place 1/4-inch dowels on either side of my dough to ensure that it is evenly rolled out.) Repeat with the second portion of dough. Chill the rolled dough on baking sheets until the dough feels chilled and is slightly firm, about 1 hour in the fridge or 30 minutes in the freezer. (Alternately you can wrap both pieces of dough in plastic wrap and chill for 2 hours or overnight before rolling.)
  • Preheat the oven to 350 degrees F.
  • For the basic gingerbread house template, cut out the following patterns: One rectangle panel measuring 7 x 5.5 inches for the sides of the house (you will use this twice). One rectangle panel measuring 8.5 x 6 inches for the front and back roof panels side (you will use this twice). And, one piece measuring 6 inches wide at the base, 6 inches to the roof line and slanted to a peak 9 inches from the bottom for the ends of the house (you will use this twice).
  • For the advanced gingerbread house mansion, make 2 more batches of dough. For the advanced gingerbread house mansion template, cut out the following patterns: One rectangle panel measuring 10 x 8.75 inches for the front and back of the house (you will use this twice). One rectangle panel measuring 11 x 6.5 inches for the front and back roof panels (you will use this twice). And, one piece measuring 9 inches wide at the base, 9 inches to the roof line and slanted to a peak 12 inches from the bottom for the ends and center support of the house (you will use this three times).
  • Plus, one piece measuring 2 inches wide, 2 inches to the low slant line and 3.25 inches to the high slant line for the sides of the chimney (you will use this twice). One small rectangle panel measuring 2 x 3.25 inches for the front chimney panel. And, one small square panel measuring 2 x 2 inches for the back chimney panel.
  • Plus, one piece measuring 4 inches wide at the base, 5 inches to the lowest roof line and 7 inches to the highest roof line for the extra room (you will use this twice). One square panel measuring 4.5 x 4.5 inches for the extra room wall. And, one rectangle panel measuring 5.5 x 5 inches for the extra room roof.
  • Plus, one triangle measuring 4 inches at the base and 1.5 inches high at the center peak for the front porch. One small rectangle panel measuring 1.5 x 3 inches for the front porch roof panels (you will use this twice). One small rectangle panel measuring 2 x 0.5 inches for the flower box panels (you will use this eight times). And, one rectangle panel measuring 2 x 3.25 inches for the front door.
  • Use the gingerbread templates and a sharp chef's knife or craft knife to cut out the pieces, rerolling the scraps as needed. Leave about 1/2 inch between each piece. I like to cut the pieces directly on the parchment and then peel away the scraps to avoid moving the cut pieces.
  • For the basic gingerbread house: From one of the pieces with the peaked roof (this will be the front of the house), use a square or rectangular cutter to make a door and a round cutter to make a center window above, cutting straight down and leaving the perforated pieces in while the dough bakes.
  • For the advanced gingerbread house mansion: From the side panels of the house, use a round cutter to make a center window, and from the front and back of the house, use a square or rectangular cutter to make windows, cutting straight down and leaving the perforated pieces in while the dough bakes.
  • To make the trees, use tree-shaped cookie cutters or a tree template to cut out trees in pairs. Use a sharp paring knife or a craft knife to cut one tree in each pair in half. Use a round cutter to cut out one circle per pair to use as the base of the tree.
  • Bake until the centers are firm to the touch, rotating the pans back to front and top to bottom during the last 10 minutes of baking, 25 to 28 minutes total (20 to 25 minutes for the smaller pieces). For the extra-large pieces for the advanced gingerbread house mansion, lower the oven temperature to 300 degrees F and bake an additional 15 to 20 minutes. Don't be afraid to bake the gingerbread a few minutes longer if you are unsure--we need these pieces to be strong!
  • While the dough is still warm, use the cutters or a paring knife to remove the doors and windows to achieve a clean cut. Transfer the parchment with the gingerbread house pieces to a flat surface and allow to cool completely before removing from the parchment. For larger or more detailed houses it is helpful to allow the baked gingerbread to rest uncovered overnight.
  • For the advanced gingerbread house mansion: To make the windows, separate the hard candies by color and use a rolling pin to gently crush them in a resealable plastic bag. Transfer the candies to separate silicone baking cups or microwave-safe bowls and microwave on high in 20-second increments, stirring with a skewer in between, until melted, 30 to 60 seconds. Place a clean piece of parchment under each window, then pour the melted candy into the window holes and let cool, 1 to 2 minutes. Use a cutter of your choice to gently press a design into the windows and let cool completely, 15 to 20 minutes.
  • Assemble the gingerbread house or mansion and decorative elements as directed and allow the icing to dry completely overnight before decorating.

ULTIMATE EASY GINGERBREAD



Ultimate easy gingerbread image

Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children

Provided by Liberty Mendez

Time 35m

Number Of Ingredients 8

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
225g plain flour
50g icing sugar

Steps:

  • Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
  • Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
  • Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
  • Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
  • Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
  • Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

HONEY-GINGERBREAD COOKIE DOUGH



Honey-Gingerbread Cookie Dough image

This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes enough for about 2 dozen townhouse cookies

Number Of Ingredients 12

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Refrigerate at least 1 hour before using.

CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

ELLEN'S EDIBLE GINGERBREAD HOUSE



Ellen's Edible Gingerbread House image

We adapted this pretty gingerbread house from Ellen Wages in Vancleave, Mississippi...and came up with this petite version. Unlike Ellen's larger classroom house, it doesn't need to be constructed around a cardboard shell. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 1 house.

Number Of Ingredients 19

DOUGH:
1/2 cup butter, softened
3/4 cup packed dark brown sugar
3/4 cup dark molasses
1 egg
2 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon salt
3-1/2 to 4 cups all-purpose flour
ICING:
3-3/4 to 4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water
Pastry bag
Round pastry tip # 12
Green paste food coloring
Spice jars
CANDIES: Starlight mints, caramels, red-hot candies, colored sprinkles, red shoestring licorice, Tootsie rolls, Sixlets, sticks striped-fruit gum, Fruit Roll-Ups
OTHER DECORATIONS: Ice cream sugar cones, cutout butter cookie, pretzel stick, miniature pretzels

Steps:

  • In a large bowl, beat butter and brown sugar until light and fluffy. Beat in the molasses, egg, ginger, cloves and salt. Gradually add flour, 1 cup at a time, until dough forms a ball. , Turn dough onto a floured surface; knead until smooth but not sticky, adding flour if needed. Cover and chill for several hours or overnight., Meanwhile, cut out patterns. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on the counter; place prepared pan on towel (to prevent slipping). Using a heavily-floured rolling pin, roll out half of dough onto the baking sheet into an 1/8-in. thick rectangle. Position patterns at least 1/2 in. apart on dough. Cut out two of each pattern with a sharp knife or pizza cutter; remove pattern. Remove dough scraps; cover and save to re-roll if needed. , Bake at 350° for 15 minutes or until edges just begin to brown. Do not overbake. Remove from oven; immediately place patterns on dough. Cut around the edges,trimming off excess cookie if necessary. Cool for 10 minutes or until pieces begin to set. Carefully remove to wire racks to cool completely. Repeat with remaining dough and patterns. Dough scraps may be cut into gingerbread people and used to decorate house. , In a bowl, beat the confectioners' sugar, meringue powder and 4 tablespoons water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over icing bowl and cover tightly until ready to use. , To assemble the house frame: Test your cookie pieces to make sure they fit together snugly. If necessary, carefully trim with a serrated knife. Insert the round pastry tip into the pastry bag; add icing. Pipe a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on a covered board at least 3-in. from the front edge of the base. Prop with spice jars for 2-3 minutes or until icing is completely set; remove jars., To add the sides and the back: Pipe icing on the lower edge of one side piece and along one side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side. Pipe icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, pipe icing along the inside edges of all pieces and corners., To assemble the roof: Working with one side at a time, pipe icing along the top edges of the front, back and side pieces. Carefully place one roof piece so the roof's peak is even with the points of the front and back (there will be a small overhang front and back.) Repeat. Let dry completely., To decorate: With icing, attach mints to roof. For chimney, stack caramels along one side of house, using icing as mortar; top with an icing "smoke plume". , For trees and wreath, add green food coloring to a portion of icing. Frost sugar cones and butter cookie; decorate with red-hots and sprinkles. Referring to photo and using candies and other decorations, add the trees, wreath, doorway, windows, shutters, walkway, logs, mailbox and fence.

Nutrition Facts :

THE MOST WONDERFUL GINGERBREAD COOKIES



The Most Wonderful Gingerbread Cookies image

This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.

Provided by gingerkitten D

Categories     Dessert

Time 2h23m

Yield 24 5inch tall cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Steps:

  • In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  • In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
  • Add molasses, vanilla, and lemon zest and continue to mix until well blended.
  • Gradually stir in dry ingredients until blended and smooth.
  • Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  • Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
  • (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
  • Grease or line cookie sheets with parchment paper.
  • Place 1 portion of the dough on a lightly floured surface.
  • Sprinkle flour over dough and rolling pin.
  • Roll dough to a scant 1/4-inch thick.
  • Use additional flour to avoid sticking.
  • Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
  • Space cookies 1 1/2-inches apart.
  • Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  • After cookies are cool you may decorate them any way you like.
  • I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

GINGERBREAD HOUSE



Gingerbread House image

Here's a set of tasty house plans! You're sure to have a delectable gingerbread house using my recipe and building tips. -Christa Currie, Milwaukie, Oregon

Provided by Taste of Home

Time 1h25m

Yield 1 gingerbread house.

Number Of Ingredients 16

GINGERBREAD HOUSE DOUGH:
2 cups sugar
2 cups shortening
2 cups dark molasses
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 to 10 cups all-purpose flour
ICING AND ASSEMBLY:
8 cups confectioners' sugar
6 tablespoons meringue powder
3/4 to 1 cup warm water
Decorating bag
Large dot (#12) decorating tip
Spice jars
Candies and cookies for decorating

Steps:

  • Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. , Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic. Cut patterns out of paper or cardboard., Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. , Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns., Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. , To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars., To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side., To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners., To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof., To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.

Nutrition Facts :

GINGERBREAD HOUSE



Gingerbread House image

Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.

Provided by Julia Moskin

Categories     cookies and bars, project, dessert

Time 2h

Yield Gingerbread for 1 9-by-9-inch house

Number Of Ingredients 12

1 pound/454 grams unsalted butter (4 sticks), at cool room temperature
2 1/2 cups plus 3 tablespoons/595 grams dark brown sugar
12 3/4 cups plus 2 tablespoons/1,648 grams all-purpose flour, plus more for dusting
2 heaping tablespoons/15 grams ground ginger
2 heaping tablespoons/15 grams ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
2 cups molasses
Zest of 2 lemons (optional)
Zest of 2 oranges (optional)

Steps:

  • Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
  • Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
  • With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
  • In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
  • Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
  • When ready to bake, heat the oven to 350 degrees.
  • Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
  • Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
  • Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
  • Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)

GINGERBREAD III



Gingerbread III image

This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe.

Provided by Jackie Smith

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
¼ cup packed brown sugar
1 egg
½ cup light molasses
½ cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
  • Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 26.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 182.5 mg, Sugar 12.1 g

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From wickedgoodies.com


GINGERBREAD DOUGH MASTER RECIPE - GRANDMA'S MOLASSES®
Form into disk shape, wrap in plastic and refrigerate at least 1 hour. Heat oven to 350°F. On a well-floured surface, roll out dough 1/8 to 1/4-inch thick. Cut into desired shapes. Place on greased baking sheets. Bake 10 to 14 minutes, or until gingerbread is firm in the center but not browning on the edges.
From grandmasmolasses.com


GINGERBREAD PLAYDOUGH - THE BEST IDEAS FOR KIDS
2020-12-15 For a fun scented playdough Christmas activity, try this simple Gingerbread playdough recipe! This easy playdough recipe takes 5 minutes to prep and 5 minutes to make. And the playdough will last for months! The smell of this playdough might also be one of our favorites. It smells like freshly baked gingerbread cookies! RELATED: Christmas Playdough
From thebestideasforkids.com


GINGERBREAD HOUSE RECIPE - SALLY'S BAKING ADDICTION
2018-12-03 The gingerbread cookies are soft in the centers and crisp on the edges, but the gingerbread house shapes are much more sturdy and solid. Let’s compare the house recipe to the cookie recipe: small amount of baking soda for less puff. less butter so the house shapes are harder. less molasses so the dough isn’t as sticky.
From sallysbakingaddiction.com


BUTTERY GINGERBREAD DOUGH | CANADIAN LIVING
2012-10-09 In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 3 additions just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours. Makes 1 batch dough.
From canadianliving.com


STRUCTURAL GINGERBREAD HOUSE DOUGH RECIPE - THE SPRUCE EATS
2021-12-08 This recipe makes enough dough for two average-sized gingerbread houses, including four walls and two pieces for the roof of each house. However, this is determined by the size of the template you choose. For perspective, during testing three walls fit on a standard baking sheet. The extra dough is then rolled out for another set of pieces.
From thespruceeats.com


GINGERBREAD DOUGH (FOR GINGERBREAD PARTY HOUSES)
2007-11-07 Remove top sheet of paper; arrange pattern pieces on dough. Using tip of knife, trace and cut out shapes. Freeze on waxed paper-lined baking sheet for 20 minutes or until hard. Transfer cutouts to parchment paper-lined or lightly greased baking sheets, reserving dough scraps for re-rolling. Bake in 325 F (160 C) oven for 12 to 15 minutes or ...
From canadianliving.com


EASY HOMEMADE GINGERBREAD DOUGH RECIPE · THE TYPICAL …
2021-12-04 In a separate bowl add and mix all dry ingredients together. Slowly add flour mixture into your wet mixture. Mix until combined and the consistency of play dough. Divide dough in half and wrap each half in plastic wrap. Flatten so it looks like a large hockey puck. Place dough into fridge for at least 3 hours.
From temeculablogs.com


THE PERFECT SOFT GINGERBREAD COOKIES [EASY RECIPE!] - SAVORY …
2020-11-29 Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined. In a separate mixing bowl, mix the dry ingredients and the gingerbread spices until well combined. Add the dry ingredients to the molasses mix. Mix on low speed just until combined into a soft cookie dough.
From savorynothings.com


EDIBLE GINGERBREAD COOKIE DOUGH - SUGAR AND SOUL
2021-12-09 How To Make Edible Gingerbread Cookie Dough. Spread the flour onto a baking sheet and bake. Then allow the flour to cool before continuing. Combine the butter, sugar, molasses, cream, and vanilla in a large bowl. Cream the ingredients until they become smooth. Stir in the cooled flour and spices until completely combined.
From sugarandsoul.co


GINGERBREAD HOUSE DOUGH - COUNTRY LIVING
2006-11-30 Combine the corn syrup, brown sugar, and butter in a medium saucepan over medium heat, stirring occasionally until sugar dissolves and butter melts. Stir the syrup into the flour mixture until a smooth dough forms. Cover and chill until dough is cool — about 2 hours. Roll each dough piece between 2 sheets of parchment paper to about a 12- by ...
From countryliving.com


GINGERBREAD DOUGH RECIPES | HANDY.RECIPES
Gingerbread Dough recipes. Honey Lollipop Potskrebysheva. Time to cook: 50 minutes. Total Servings: 10. My favorite honey doughnut from Poskrebysheva Galina Ivanovna. It's easy to bake and very tasty to eat. It's soft, fragrant, perfect for winter tea parties! I also like the quote from the author:"There is always peace and harmony in a home that smells of fragrant, freshly baked …
From handy.recipes


BEST GINGERBREAD DOUGH RECIPE - HOW TO MAKE GINGERBREAD …
2016-12-02 Directions. In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and sugar on medium speed until light and fluffy, 4-5 minutes. With the mixer running on low speed, gradually add the molasses and mix well to combine, about 2 minutes more. Scrape the bowl well. Add the eggs one at a time, mixing on medium ...
From food52.com


GINGERBREAD HOUSE DOUGH RECIPE AND BAKING INSTRUCTIONS
1. Remove gingerbread house dough from the refrigerator and allow it to rest at room temperature for five minutes or until it’s just soft enough to yield to a rolling pin. Don’t let dough sit out for more than 20 minutes before rolling. When not …
From wickedgoodies.com


PLAIN GINGERBREAD DOUGH | DONNA HAY
METHOD. Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a …
From donnahay.com.au


GINGERBREAD DOUGH - RECIPES | PAMPERED CHEF CANADA SITE
Directions. Whisk the flour, cinnamon, ginger, baking soda, salt, and cloves together in a medium bowl. Use a Flex + Multi-Prep Set with the hand mixer attachment to beat the shortening and sugar together in a Plastic Mixing Bowl. Add the molasses and egg and beat until smooth.
From pamperedchef.ca


CONSTRUCTION GRADE GINGERBREAD DOUGH | GINGERBREADARTIST
2020-02-17 Remove from heat and let sit until cool enough to handle (approx. 15-30 min). In a large mixing bowl, combine all dry ingredients. Make a well in the middle of dry ingredients, and add warm wet mixture. Mix dough with a wooden spoon or sturdy spatula. Continue to mix until well incorporated. Kneed dough by hand until combined and dough is ...
From gingerbread-artist.com


BEST GINGERBREAD RECIPES | MARTHA STEWART
2021-12-10 Stenciled Gingerbread Cookies. ld106493_1210_1210_stencil6.jpg. View Recipe. this link opens in a new tab. Stenciling is one of the prettiest (and easiest!) ways to decorate. Just punch your desired shape out of stiff paper, hold the stencil over a cookie, and brush a thin layer of icing over the exposed surface.
From marthastewart.com


GINGERBREAD EDIBLE COOKIE DOUGH - FUN COOKIE RECIPES
2021-11-15 How to Make Edible Cookie Dough – Gingerbread. This is an incredibly simple recipe! Just a couple of steps! Heat Treat the Flour: Spread the flour on a baking sheet and bake for 5 minutes at 350°F/177°C. Allow the flour to cool before mixing up the dough. Mix the Dough: Cream together the butter, sugar, molasses, cream, and vanilla until ...
From funcookierecipes.com


51 GINGERBREAD-INSPIRED RECIPES - FOOD.COM
Molasses-Free Gingerbread. “This is a nice rolled spice cookie that has all the seasoning of gingerbread, only without the molasses. I rarely have molasses on hand, and this makes cookies half-way between a good sugar cookie and gingerbread. Light and crisp, and can also be frosted!”. -Callu.
From food.com


THE BEST GINGERBREAD HOUSE RECIPE - THAT BREAD LADY
2021-12-04 In the bowl of a stand mixer, combine the molasses, 1/2 cup (100g) of vegetable oil, brown sugar and egg. Mix on medium speed with the paddle attachment until fully incorporated, about one minute. Turn the speed to low and gradually add in the flour mixture. Stop and scrape the sides of the mixing bowl as needed.
From thatbreadlady.com


GINGERBREAD PLAY DOUGH RECIPE NO COOK - THE IMAGINATION TREE
2018-12-10 Here’s a wonderfully easy, beautifully scented gingerbread play dough recipe that takes just minutes to make, makes the house smell so much like Christmas and is a great DIY gift to give to friends! GINGERBREAD PLAY DOUGH RECIPE: 2 cups plain flour (all purpose) 1/2 cup salt; 3 tablespoons any oil; 2 tablespoons cream of tartar
From theimaginationtree.com


NON EDIBLE GINGERBREAD DOUGH : OPTIMAL RESOLUTION LIST
Non Edible Gingerbread House Recipes. Steps: In a large bowl, beat butter and brown sugar until light and fluffy. Beat in the molasses, egg, ginger, cloves and salt. Gradually add flour, 1 cup at a time, until dough forms a ball. , Turn dough onto a floured surface; knead until smooth but not sticky, adding flour if needed.
From recipeschoice.com


HOW TO MAKE A GINGERBREAD HOUSE | TIPS & RECIPES - CROSBY'S
2016-12-19 Instructions. Melt shortening in a saucepan on the stove or in a large bowl in the microwave. Cool slightly and add molasses and sugar. Mix well. Whisk spices with two cups of flour and add to molasses mixture. Add remaining flour 2 …
From crosbys.com


MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
2015-12-01 In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap.
From sallysbakingaddiction.com


HOW TO MAKE GINGERBREAD | BBC GOOD FOOD
1 egg, beaten. Put the sugar, syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring. Set aside to cool for 10 mins. Tip the flour, bicarb and spices into a large bowl. Add the syrup mixture and the egg, stir to bring everything together, …
From bbcgoodfood.com


GINGERBREAD DOUGH - RECIPES | PAMPERED CHEF US SITE
Add the molasses and egg and beat until smooth. Gradually add the flour mixture and beat until fully combined. Shape the dough into a ball and divide it into 2 portions. Wrap the dough in plastic wrap and chill it for 30 minutes or until ready to …
From pamperedchef.com


GINGERBREAD COOKIES THAT DON’T SPREAD IN THE OVEN
2018-12-03 Preheat the oven to 375 degrees F, and line baking sheets with parchment paper. Place the butter and brown sugar in a large mixing bowl, and cream together until smooth. Scrape the bottom and sides of the bowl with a silicone spatula, …
From bakingamoment.com


GINGERBREAD BISCUIT DOUGH RECIPE | DELICIOUS. MAGAZINE
Sift the flour and salt, then fold into the spiced sugar mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or a stand mixer until just combined. Don’t overwork the mixture or the biscuits will spread too much during baking. The dough will be very sticky to begin with but don’t add any extra flour.
From deliciousmagazine.co.uk


JULIA'S CUTOUT COOKIE GINGERBREAD | COOKIE CONNECTION
Method: 1 | Stir the flour, spices, baking soda, and salt together in a large bowl. Set aside for use in Step 4. 2 | Using an electric mixer fitted with a paddle attachment, beat the shortening and sugar until well combined. Add the egg and beat on medium-high speed until light and fluffy, about 1 minute.
From cookieconnection.juliausher.com


GINGERBREAD DOUGH | GINGERBREAD RECIPE | TESCO REAL FOOD
Sift the flour, ginger, and bicarbonate of soda into a mixing bowl and set aside. In a separate bowl, beat the butter and sugar using an electric mixer, until light and fluffy. Add the eggs, one at time, beating well after each addition. Pour in the treacle and continue beating until combined and smooth. Gradually fold in the flour mixture to ...
From realfood.tesco.com


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