- Portion size 5 servings
- 1 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 cups fancy molasses
- 1/2 cup cooking molasses
- 6 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
MethodThis is the original gingerbread house recipe from our December 1990 story, Let's have a gingerbread party! Click here to read gingerbread party materials and instructions.
In large bowl and using electric mixer, beat shortening with sugar until light; beat in eggs and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands if necessary.
Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to 1 week.
Meanwhile, referring to measurements on diagrams, draw pattern pieces on waxed paper; label and cut out. Click here to download a pdf of gingerbread house diagrams.
Between sheets of waxed paper, roll our one disc at a time to 1/4-inch (5 mm) thickness. 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 until golden and firm to the touch. Transfer gingerbread to racks and let cool completely.