The Best Gingerbread House Recipe
This is the best recipe I’ve found that makes a strong and smooth gingerbread for houses and ornaments. It’s super easy to whip up. This is the second year we’ve used this recipe for our gingerbread houses and it works great! This recipe will make 2 fairly large gingerbread houses.
Printer friendly version of the recipe at the bottom of this page.
You will need:
8 cups All Purpose Flour
1 1/4 cup Butter or Crisco
1 1/2 cups Brown Sugar packed
2 cups Dark (or Light) Corn Syrup
2 tsp Cinnamon
1 tsp Ginger
1/2 tsp Clove
1/2 tsp Salt
We let the kids measure everything out for cooking practice!
Microwave crisco and corn syrup until melted.
Put the melted mixture into your mixer and add brown sugar. Mix until smooth. Add spices and mix.
Slowly add in flour and mix.
Form into a ball and wrap in plastic wrap. Let it rest 30 minutes. Now is a good time to get your tools ready for the rest of your project!
Roll the dough to 1/4 inch thick. Cut out your pieces and cook at 350ºf for about 12 minutes. The edges should be a light brown and middle should be golden. It will be soft when you pull it out of the oven but will stiffen up as it cools.
We made our Gingerbread Houses with this recipe last year and again this year. Click the link for Gingerbread House Templates and Instructions!
If any pieces are touching after cooking, be sure to cut them while they are still hot. This will ensure they don’t break.
The Best Gingerbread House Recipe
Ingredients
- 8 cups All Purpose Flour
- 1 1/4 cup Butter or Crisco
- 1 1/2 cups Dark or Light Brown Sugar - packed
- 2 cups Dark or Light Corn Syrup
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Clove
- 1/2 tsp Salt
Instructions
- Microwave the crisco and cornsyrup until melted.
- Put melted mixture into the mixing bowl. Add brown sugar. Mix until smooth. Add spices (cinnamon, ginger, clove, salt). Mix.
- Slowly add flour and mix. Form into a ball and cover with plastic wrap. Allow the dough to rest for 30 minutes before using.
- Roll dough to 1/4 inch thick and cut as needed. Bake at 350 until edges start to brown and the center is golden (about 12 minutes).
Notes
- This is a recipe for structure so the dough may be hard to handle. We microwaved ours for 15-20 seconds as needed before rolling the dough out. This also helped smooth any cracks in the dough.
2 Comments
Melissa
Can you make the dough a day ahead or will it be too firm?
Shannon
Hi Melissa! You should have no problem making it a day ahead. Just wrap it in plastic wrap and leave it on the counter. If it’s too firm, you can try microwaving it a little.