Gingerbread House Cookie Dough Recipe

In a large mixing bowl cream the butter brown sugar molasses cinnamon ginger cloves and baking soda together until the mixture is smooth.

Gingerbread house cookie dough recipe. 9 to 10 cups all purpose flour. 6 tablespoons meringue powder. 2 tablespoons ground cinnamon.

Place rolled out dough in the refrigerator to chill for at least two hours. Chill in the refrigerator for at least 2 hours or overnight. Working with one cookie at a time cut a small amount of the chilled dough roll out dough between two sheets of parchment paper to 1 4 inch thickness.

Cool on a wire rack. Bake at 325f on a cookie sheet for 12 minutes. This is a base recipe for strong gingerbread dough that is perfect for building houses.

Remove one piece of chilled dough at a time from time from the refrigerator and cut shapes with the included gingerbread house cookie cutters. In the bowl of a stand mixer combine flour ginger cinnamon and allspice. Use gingerbread house templates to cut out shapes using a sharp knife.

For perspective during testing three walls fit on a standard baking sheet. 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. 2 cups dark molasses.

On a floured surface knead dough till mixed. Blend in the flour and water to. This recipe makes enough dough to fit in one standard 18 x 13 baking sheet.