Gingerbread Dough (for gingerbread party houses) Gingerbread Dough (for gingerbread party houses)

Gingerbread party house 150px Image by: Gingerbread party house 150px Author: Canadian Living

  • 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


This 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.
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Gingerbread Dough (for gingerbread party houses)