How to Make the Best Gingerbread for Building Houses

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My mom & I make approximately forty gingerbread houses each year, so I know what I am saying when I tell yous this is a peachy recipe. We lost our recipe this year so tried this i and we like information technology better than our usual ane. You lot will take to correctly mensurate the flour or it would be too dry out. Yous scoop the flour into the measure cup and with a kitchen scoop, then clear off the top with a pocketknife WITHOUT tapping the cup. Then it should not be too dry. Also don't try to make them as well sparse. They should be app. 3/viii" thick. Skillful luck with your gingerbread house!

To all those who accept tried this recipe and concluded up with a crumbly mess (like me!) I have some valuable advice. Once you've melted the shortening, continue the heat on medium as you add the rest of the ingredients GRADUALLY using a whisk to mix it in, rather than dumping all the dry ingredients in all at one time. Keeping it over the heat helped go on it warm and pliable. It's amazing how much of a difference this all fabricated. It turned out PERFECTLY and I volition be sure to use this recipe every twelvemonth!

This recipe goes against all "rules" of typical rolled cookies. This dough needs to exist *hot* to be workable, and I wouldn't apply whatsoever flour at all while rolling - the shortening keeps the dough from sticking to anything, and extra flour just makes a goo out of the oil. I microwaved the dough for virtually 10-20 seconds betwixt each rolling, and the results seem fine and strong. The flour-to-liquid ratio is critical in this recipe. I was very calorie-free-handed with the flour, and it turned out fine. Y'all might want to sift the flour first, or spoon it very lightly into the measuring cup. I also doubled the spices and added 2 t. cinnamon and 1 t. allspice for actress flavour. I was able to make 2 6-inch foursquare roof pieces, 2 5x5-inch side walls, and two front/dorsum pieces extending upwardly to 7 inches tall - and I still had plenty of leftover dough for trees, a chimney, etc.

Lost my old recipe and had to try several until I institute this one-it is really good. This makes a good stiff dough that yeilds a sturdy not-puffy cookie that works very well for edifice houses or making large cookies for hanging. NOTE: Flour must be measured very carefully then should not be dumped into the fluids all at one time. Flour varies in moisture content- the amount needed in any cookie recipe may vary somewhat from time to time even if it is same brand brand of flour. Don't pack the flour into the cup- spoon it into the cup then level the top off with a pocketknife. This makes a very strong dough, just that is what is needed for house building. Employ a dissimilar recipe for cookies to be used for eating simply.

If you are looking for a strong house gingerbread that will not spread or warp this is information technology. Merely, having said that, you need to realize that this is not your typical cookie dough recipe. This is a HOT cookie dough and if yous let it cool down y'all will have a crumbly mess. I followed other reviews and added the hot mixture to the dry (minus one cup of flour for my double batch) and mixed until combined. To curl out the dough I covered my cookie sheet with parchment and microwaved a big scattering of dough for 25-40 seconds until it was very warm and soft. Working quickly I rolled the dough out on my prepared cookie sheet cutting out my pattern and removed the (by at present) crumbling dough extras. My pieces took between 15-18 min. to bake but I was making large walls mostly. In one case I removed them from the oven I chop-chop put my design back on the cooked pieces and trimed the edges to ensure that my building'due south edges were straight. This recipe was VERY different from anything I have worked with before but the results were simply what I was looking for. This is not a recipe for beginning cooks only if you are up for a challenge give it a try. Simply call up it needs to be warm!!!!!

This recipe is neat, but to arrive easier for the beginner to work with, I'd suggest taking the yolks from the eggs --you're using 2 whites for the frosting - and add them to the dough mixture. Any skilful bakery knows not to pack flour either, the merely ingredient you lot usually ever pack is brown sugar, so exist sure to measure flour past sifting or spooning and level it advisedly with the blade of a pocketknife and y'all'll have a terrific business firm. The icing works neat even heavy things like ribbon candy can be 'glued on' with it. This was a fun little house to build.

I gave it 4 stars because I tweeked the recipe to get in a 5 star! What I did different: I used 4 three/4 cups of flour instead of 5. And I added a fiddling scrap of cinnamon and cloves to make information technology olfactory property yummy. I put all the dry out ingredients into my mixer bowl then proceeded to make the shortening, molasses, sugar mix. Afterwards I melted the shortening on the stove and mixed in the sugar and molasses, I added it to my mixer basin (that already held the flour mixture in information technology.) mixed throroughly for about 1 infinitesimal. I formed it into a large brawl, and then I put it all into a gallon sized ziploc bag. From there, I took i/3 of the dough out of the ziploc and rolled information technology out onto parchment paper, did the cutouts and removed the excess(instead of the cutouts). Slid the parchment onto a cookie sheet and broiled in the oven for 5-7 minutes. If the dough in the ziploc hardened, I popped it into the microwave for 20 - 30 seconds. The dough was warm to piece of work with but easier. I didn't use whatsoever flour when rolling the dough out. It is adequately greasy dough if you warm information technology in the microwave. Simply work quick and if information technology gets hard, put in micro. The pieces of my house turned out nice and hard. Perfect to build with!!! Good luck.

Cheers, this was a perfect recipe for a cute gingerbread firm......it was hands doubled or quadrupled to give very creative house designs. The icing was great.....very strong...once again I recommened this recipe highly.

The icing was fantastic, but the gingerbread wasn't. I rolled it thicker than suggested, and it burned on the edges subsequently 8 minutes.

This was my first effort at building a gingerbread house and this recipe worked really well. I used the Majestic Icing II for the gum, made an outside chimney with tiny M&M'due south on it for "stones", and pocket-size tootsie rolls beside the forepart door for "firewood". I was able to cut out a window from the back side of the house but left a cutout of a gingerbread person waving through the window! Information technology was really corking.

This is a bang-up recipe that doesn't puff too much for houses. As other reviewers have noted, it is a bit crumbly so I sprinkled warm water on the dough, mixed it in past hand when necessary and information technology was perfectly workable. Thanks for the cracking recipe!

This was my outset try at making a Gingerbread house. This is an excellent, easy recipe. Thanks to Doris C for the advice. It was helpful and made the dough perfect. This will defintely become a family tradition.(Even my husband had fun helping!!!)

This recipe is fantastic. I ordinarily use a different recipe to make my gingerbread house, but decided to change it up this twelvemonth as I've never been thrilled with the other one. I was a little skeptical at outset, merely I decided to give information technology a go. I did every bit others suggested and VERY advisedly measured the flour and added information technology into the pan slowly using a spatula. I wasn't sure from the recipe instructions when to turn off the heat so I waited until I had some of the flour in the pan and mixed in then took the pan off the heat and stirred in the remaining flour. The dough was warm, but not besides hot when I went to curl it out. I used my stenciles (cut out class a cereal box) to measure the dough on parchment paper and left it directly on the pan (it's difficult to movement the large pieces from a rolling board) so when they came out of the oven, I immediately put the stencil on the notwithstanding warm dough and used a pizza cutter to cut along the edges that were non straight and compatible any longer, this worked great to give me compatible sides and roof pieces that baked up perfectly flat (dissimilar my other recipe that would bubble and give a wobbly looking firm). I dear this icing/cement recipe also, I just made half and put it into my mechanical icing piper and it is still non cement hard! Makes it perfect for sticking pieces onto the house and decorating!! thanks!

This was so much fun to brand and snack on!

I worked with this recipe for near two hours last night only to run out of dough at the end. I was simply making i house merely there's non enough for the roof. The dough got crumbly fast so I also did the microwave thing. We all have the twenty-four hour period off from school today (snow 24-hour interval in Maine!) and then my son's and I will endeavor to put the finished parts together (sans roof) and see what happens!! Thanks for the recipe. I'll effort once again adjacent yr. Merry Christmas! :-)

I made a double batch. I had to add one actress cup of shortening, then three eggs to get a consistency I could curlicue and class. Fifty-fifty with the additional ingredients I had a had time getting the shapes to non fissure. The icing was superb and held together very well.

My daughter and I fabricated 7 gingerbread houses from this recipe this year (we fabricated several batches of dough ...) and we are very pleased with how they turned out. We discovered that using margarine produced a smooth end, merely when we mixed butter and margarine together in i batch the dough was a piffling baroque and was full of cracks as we worked with it. We still went alee and baked it, and the resulting house had sort of a "stone" texture, which actually turned out to be a very interesting terminate. Overall this is an first-class recipe and we accept 7 beautiful gingerbread houses on brandish this twelvemonth as proof :)

Easy & fabled building material. Non terribly tasty though. Did have to microwave briefly to go it to stick together earlier rolling it out. Used Wilton's meringue powder to brand edible royal icing so the kids tin eat their creations if they want.

This was a cracking recipe. It was my first endeavour at making a gingerbread. A word of advice, I cut the flour past about ane/iv cup, and before each side was rolled, I microwaved the dough for a few seconds to keep information technology warm and pliable. (It crumbled when I didn't practice this)The frosting is great. We were able to "glue" the house and accept it fix within 20 minutes. I'll definitely do this once more adjacent year. Thanks!

sorry to give the mid-star rating... it'due south probably more something I did wrong. it but didn't actually plow out similar it should take.

Just fantastic so pretty and cute!!!!! Dear it.

I call up the ingredients and pedagogy are fine but for first-timers like myself, it could utilize some measurements (blue prints) and peradventure a photo or illustration.

I had success building this gingerbread house only did take to offset over because I didn't coil out the dough presently enough and information technology got to exist too potent. But it was fun to decorate and fairly like shooting fish in a barrel to cut out using the gingerbread diagram on allrecipes.

I oasis't done the icing, and I don't know if I will however. And so this is simply the gingerbread. I love the recipe but I had to make a few changes. I don't broil much but my mom ever told me that I could use veg oil instead shortening and I couldn't empathise why I would cook the shortening when I tin accept veg oil. Also, this way I could use my stand up mixer. ;) I likewise don't care for molasses much lass cook with it. So I used a dark corn syrup and I must say, it tastes great and still has that nice golden colour. I still had to warm it up in the micro similar others suggested but a small-scale cost to pay to use the mixer. lol

I followed the recipe exactly and while it cooks into Gingerbread good for building houses, I institute it to exist a fleck too dry out and crumbly and hard to kneed all the ingredients together. The overall flavour was a little banal. I recollect I'd add a lot more spice.

This recipe did not fully explain how to make the actual production. Instead of it turning out like ginger bread information technology looked more like clay. It was very difficult to work with and inless if the directions were revised I personally wouldn't reccomend information technology to anyone.

This recipe turned out really dry out and crumbly at outset. I had to add two small eggs and a couple of tablespoons of milk to get in agree together.

The dough comes out very crumbly, it comes out to the consistency of pie crust, only slightly more crumbly still. I read the reviews and they were very helpful, thanks everyone! This was my first house and it came out skillful. I used a combination of heating in the microwave and sprinkling water on it and with that i was able to get the shapes cutting. As well the recipe says it yeilds 1 house, i recall mayhap that should have been more specific, i had to make two batches to make the firm. And these are also very potent on the molasses (they taste like molasses cookies) merely they taste skillful. All in all good recipe is nifty merely difficult for the beginner

While this recipe had great season, it was not conducive to building houses. The gingerbread was waaaay likewise soft and out of the four batches I made I was barely able to piece together two houses. I won't be making this one to build with again!

This gingerbread is dandy for building! It's the firmest recipe I've found and so far. It was actually dry, probably considering I let the molasses absurd a picayune before adding the dry ingredients, but later on warming upwards the crumbly dough in the microwave and added a splash of water, I was able to whorl it back together for the most function.

This recipe is atrocious. I am a Family and Consumer Sciences teacher, therefore I accept many years of cooking expertise. This recipe is also crumbly and will not stick together. My students were very heartbroken that they could non get this recipe to piece of work.

i didn't change a thing in this recipe and it was wonderful! i rolled my dough out on parchment newspaper and cut out the shapes while on the paper. then i just slid it over onto the cookie sail and baked information technology! very easy! i also kept the dough in the pot that i melted my shortening in so information technology stayed warm and pliable. just proceed information technology on the lowest setting then the dough doesn't beginning to cook. i also took some jolly ranchers and hammered them a flake and added them to the windows of my house (which i cut out before baking) and i added them to the window holes during the final 5 minutes of blistering. that made stained glass windows. i put a nighttime light inside of my gingerbread house and it looks so cute when lit. corking recipe! i will utilise information technology every single year.

I am not fond of eating gingerbread, merely this is very yummy. I does'nt puff up and get out of shape similar other recipes.

This was my second gingerbread firm attempt. I concluded up calculation an actress cup of shortening to it to try to gear up the crumbly mess I got, and I was just able to brand wall-shapes after re-melting the crumbles (and burning information technology) on the stovetop. However, the walls certainly were difficult and stable, especially after re-called-for them in the oven. It doesn't actually affair what they looked like or tasted similar, though, because if you lot encompass it up with enough icing and candy no ane tin can tell anyhow.

alot of fun if y'all take the time

The dough came out a bit crumbly, but I just pressed it into my mold and it baked out wonderful. Thanks!!

This was the first time i've ever made a gingerbread house... i found that while the dough was still warm it was easy to work with..as it cooled downwards i had to add water because it got crumbly..i thought it was a neat recipe..the frosting was also excellent mucilage! i will definately use them both once more.

My offset fourth dimension doing a gingerbread house and working with gingerbread dough. I worked the dough in between plastic wrap and information technology fabricated it and so much more workable. It was perfect too every bit the frosting.

I thought I had made a mistake on this recipe it turned out and then bad. I could non get it to agree together without adding water, and when baked it looked all lumpy. Become another recipe, or y'all'll never want to brand another gingerbread house.

dainty mild gingery gustation, you can build anything with it- the perfect edible Christmas decoration!

yum nifty recipe, but add the mix slowly and stop when you lot tin't stir it. i made two fiddling houses (not sure if practiced or bad)

Season is good, just just too hard to work with. The first roll out when it was nice and warm went fine, but afterward that information technology was a crumbly mess and I even reheated it and sprayed with water and it notwithstanding was a pain. I was going to make some extra cookies with the leftovers, just I volition go back to the recipe I used the twelvemonth before adjacent fourth dimension.

I tried this recpe and the dough became crumbly. I don't know what happened, I went by the directions and I ended upwardly throwing information technology abroad.

This is a great recipe. I read the reviews and was a lilliputian apprehensive, just started anyhow. I don't come across how anyone tin mess this recipe upward. Yes, it is actually stiff dough, but if you piece of work information technology while it's hot at that place's no problem. I heated up the shortening, sugar and molasses mixture until I started to go bubbles, then turned information technology off and added the dry mixture reallllllllyyyyy slowly. Merely a little bit at a time. I turned out the whole mixture onto parchment and kneaded merely to get all of the flour in really good. I rolled it out on parchment, and transferred to a cookie sheet to broil. I didn't need to add flour to ringlet information technology, didn't stick to my marble rolling pivot. I baked whole sheets and so cut out windows with my dremel tool. The gingerbread was stone hard when it cooled. Timing was slightly longer because I baked whole sheets, nearly xx minutes. All in all, actually easy and tastes okay. If you want to eat gingerbread I would use a unlike recipe. Too, added salt to the first batch, merely it fabricated it way too salty, left it out the residue of the batches. I will definitely use this recipe once again. Ingredients were cheap and quick to make.

I never made a gingerbread house earlier and wanted to try information technology. Molasses can be difficult to discover in Qatar, and so I used dark karo syrup and brownish carbohydrate. True the recipe was crumbly merely did work when it was warmed in the microwave. Used templates and cutting the dough with a pizza cutter. Gingerbread dough baked in the time provided and were cooled overnight. Instead of using Royal Icing to put the house together I used heated sugar syrup - 4 cups of sugar plus pasturized egg whites. The glue was neat and associates went rapidly. I busy the house with candy mutual to Qatar. Really enjoyed the feel of making a ginger staff of life house. The dough did not spread that much and the walls and roof were sturdy.

Crumble, Crumble, Crumble mess. I had to microwave dough and add corn syrup to smooth it out enough to piece of work with. I don't know how the recipe found its way into the book but, hats off to those who can pull this i off.

I should have read the reviews prior to starting. Every bit with most people, this came out very crumbly, we added another 1/4 C. oil to mix. It was very difficult to work then we rolled information technology out directly on the greased cookie sheet and cut pieces to size, left the pieces on the cookie sheet removed the excess and baked the peices. The terminate result was a great looking firm, but a fiddling hard to work the dough.

First review... I was so scared to make this recipe! Never baked a gingerbread house before but had always wanted to... my girl needed to bake ane for her High german class and she found this recipe. And so we took the plunge today then far so good! Followed all instructions. Made two batches because I don't always have good luck with doubling recipes... two batches later we have a house ready for a roof! Thanks for the recipe!

I noted that several reviews stated it was too dry and crumbly and others stated it was fine. I decided to endeavor it the first time exactly as written and yes, my dough did turn out crumbly, but kneading it in smaller amounts needed to fill each section of my mold worked fine. I was using a silicone mold rather than rolling and cutting pieces. I call up I would have had trouble trying to gyre out the dough. I'll probably try reducing the flour just a bit next time. I needed to broil closer to xx minutes, maybe my molds were a picayune thicker than the intended thickness. The resulting gingerbread pieces turned out beautiful and sturdy. For the icing, I constitute that I needed closer to three.5 cups of sugar to become a skilful thick consistency. I was going for near the consistency of toothpaste. The icing worked great to agree everything together and our business firm turned out beautiful. If you happen to be using the Juvale gingerbread house mold sold on Amazon, you'll become the business firm and simply a couple of the extras out of this recipe. The next time, I'm going to make 1.v times the dough and the icing so that I can make all the extras.

The only consequence I had with the recipe is my ain outcome of having overly sensitive easily! It was a bit likewise warm and if information technology cooled anymore and so I let it, it became crumbly. I had to get husband to assist HA HA! OTHERWISE, this is a really great recipe and in fact only what I was looking for to build my boys a Gingerbread business firm! It holds its shape really well, I nevertheless would not reccomend eating information technology!

this was more the consistancy of graham cracker powder by the time it finished mixing, information technology did not concord up well at all, information technology was almost impossible to roll out and to get the shapes measured out right, i would not recomend this recipe to a beginning baker at all

Everything didn't work except the icing.

Awesome. First time making a gingerbread business firm and the dough tastes awesome, holds upward well and was really like shooting fish in a barrel to brand. I did modify dark corn syrup to molasses because that was what I had. I also used the royal frosting to stick the big pieces together, just for trim and decorations made a very strong buttercream because I similar the gustation better.

I found the same issues as many others when it came to a crumbly mess. I improvised by adding a couple eggs and some water to brand it a little easier to deal with. That seemed to practise the trick.

This is a great recipe for edifice a gingerbread house, only not great for eating. The dough cooks to exist very difficult and barely rises, and so you become a flat surface.. which is bully for building with merely is crunchy and hard every bit sheet rock when bitten into. If you want to trim the pieces to have flat square edges- practise this correct out of the oven! I waited likewise long and the cookie got besides hard to trim up the pieces easily. Definitely add the flour slowly.. you might not need all of information technology. I didn't use almost a ane/3 cup. I also tried microwaving the dough to keep information technology soft between roll outs- this works really well. Would recommend rolling the dough out about twice as thick as what's recommended to go a slightly softer more than edible issue.

This is my second yr using this recipe. Information technology's unusual because it'southward a warm dough, but it's really easy to work with, and produces wonderful stiff and strong gingerbread. My recommendations: follow the recipe closely, add dry out ingredients gradually, keep the mix over low heat. Also, bake larger pieces together, and smaller pieces together, because blistering times are important. By the time the larger pieces bake, the smaller ones will be burned. The dough really keeps its shape, and so you tin make lots of little shapes to embellish your gingerbread creation. The icing is great, besides. Invest in a plastic clasp bottle, it makes such a difference in how well y'all tin apply it. Also, I utilise a few pins to hold the walls of a gingerbread firm together while the icing is hardening. update: I've been making this dough for maybe 6 years now? It's my go-to gingerbread house dough. Now I just hot-gum the house pieces together to get-go, because I merely don't accept the patience to hold the firm together! I notwithstanding use the icing to attach embellishments.

This was such a crumbling mess. I tried reheating it on the stove, but ended up throwing it all out.

I spent a long time debating between numerous gingerbread house recipes and decided to try this one first. Information technology worked perfectly! I didn't change a thing. I did follow the advice to measure out the flour correctly, spooning it into the measuring cup and I sifted the dry ingredients (except the suger) together. I melted the shortening in a microwave prophylactic basin instead of melting it over the stove as I didn't desire to scratch any of my pots when I mixed the dough together. I also rolled the dough out in between two pieces of parchment paper and did not apply any flour. It was perfect. Thank you for this nifty recipe!

I am very disaointed with this recipe, it wasted a lot of my time and energy. I will definatly be looking for a new one.

Extremely hard dough to work with and I am an experienced bakery. Very crumbly and ended up wasting half the batch considering but able to get an initial rolling out of the dough.

Worked out well. Very tasty yet crunchy. But for it'due south purpose, very sturdy. Good frosting too. I made certain it got more stiff by calculation more powdered saccharide because it held better.

Gingerbread was structurally fine only not much of a taster. I have used other recipes and had both before. Frosting cement was good.

This is a corking recipe. I do add extra spices for the season. As long as y'all don't let the dough cool it is really easy to work with. If it does cool merely put what y'all need to piece of work with in the microwave and oestrus it upwardly. After the dough is done I ordinarily throw a lid on the pot to help keep it warm a petty longer. I gyre information technology out between two sheets of parchment to go far easier, and its less stressful transferring your cutting pieces to the cookie sheet when it is already on the parchment. I don't apply the icing recipe, not a fan of royal icing. I apply tempered white chocolate equally the "glue"

I did not make any changes to the recipe. Information technology was crumbly. I made some cutouts then past the time I went to use the scrapes, it was extremely crumbly and I wasn't able to use them.

Great recipe! Everyone raved about the taste of the gingerbread and the frosting.

I took the advice of other reviewers and microwaved chunks of dough before rolling them out. Worked great! A double batch made four skillful-sized houses, we had a lot of fun designing and decorating.

I just made this and it turned out crawly! Read through all the reviews and tips first, which was extremely helpful. I have not attempted a Gingerbread business firm since the Big Fail of 1999. Living in Florida, some things but don't turn out the aforementioned as they did when I baked while living at higher altitudes, simply this one was spot on. Not really for eating but who cares? We bake to decorate!

This is my first fourth dimension making a completely homemade gingerbread house. I LOVE this recipe. With some of the comments I was nervous about trying it only this was elementary then fun! I made information technology exactly as directed and it was perfect! Thank you for the recipe!!

It works well, but the dough is very dry, so tends to crack, is difficult with big pieces. Add an extra T of molasses.

Works well - have to work fast though, while the dough is hot!

I loved the methodology. I call up I'll try some additional spices adjacent time. I might have jumped the gun on the frosting. My estimate is mixing longer makes it stiffer and eadier to build with.

I used the frosting recipe and it was peachy!

Followed the recipe as written. Super like shooting fish in a barrel to mix upwardly and handle. I rolled it out on parchment, cut the shapes, removed the backlog and they baked up beautifully. I live on a tropical island (fourscore% humidity is normal), and the house has been sitting in an un-airconditioned room since concluding night then far it still is perfect!

Wow that didn't piece of work. Tried to keep the dough hot and only managed to burn it in the pot. Came out all crumbly and impossible to form into walls.

I accept used this recipe for years. I use corn syrup instead of molasses because it is less expensive when I brand twenty houses for Thanksgiving. Information technology makes a tough cookie for construction. Not actually a cookie for eating.

this dough worked great definitely saving this recipe

The fox with this recipe is it needs to be very warm to gyre out. I put pocket-size manageable batches in a zip lock bag and microwaved it earlier rolling it out directly on the parchment paper. Information technology makes a sturdy gingerbread house. The frosting was perfect for construction.

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Source: https://www.allrecipes.com/recipe/11075/building-gingerbread/

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