One of my favorite Christmas traditions is making a gingerbread house. I loved doing it with Grandma and told myself that I would do it with my own children. I have done many houses since then and I look forward to it every year.
When my husband and I got married years ago, we said that Santa would always come to our house and that we would not travel. I am so glad that we made that decision. We love to visit family, but the hustle and bustle of holiday travel with three little ones is not something that I am eager to do. So I look forward to my husband’s time off when we can cuddle and watch movies or take a day trip or two. And to do some of my favorite Christmas activities and traditions. Making a gingerbread house is one of those lovely traditions.
This is the gingerbread dough that I use to make the houses and regular gingerbread cookies. I make a few batches and chill them overnight. When you are making a house, you want to use a cold dough. It will be easier to work with. Over the next few days, I will give you some tips for making houses, but today, I am just going to start with the dough.
Gingerbread House Ingredients //
- 5 to 5 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup room temperature butter
- 1 cup brown sugar
- 1 room temperature egg
- 1 cup molasses
- 1 teaspoon vanilla
How to Make // The Steps
Step 1: In a large bowl, sift together the flour, baking soda, salt, and spices.
Step 2: Cream together the butter and brown sugar. Beat in the egg and vanilla.
Step 3: Pour in the molasses. I spray the measuring cup with cooking spray so that it slides right out.
Step 4: Scrape the bowl.
Step 5: Slowly add the flour mixture.
Step 6: As soon as the flour is incorporated, turn the dough out onto a piece of plastic wrap or parchment paper.
Step 7: I use the paper to form the dough into a rectangle shape. Wrap up the dough and chill for at least four hours, preferably overnight.
Step 8: Roll out the dough onto a floured surface, about a 1/4 inch thick. Flour the rolling pin and use either a cookie-cutter or your gingerbread templates. Put on a cookie sheet lined with parchment or tin foil. Bake for about 15 to 17 minutes in a 350-degree oven. Let the pieces cool completely on the cookie sheet before you move them.
Step 9: From here, you can decorate them as you wish, or build a house with them.
This is how mine looks finish. You can see how I made it in this post!
Gingerbread House
Ingredients
- 5 to 5 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup room temperature butter
- 1 cup brown sugar
- 1 room temperature egg
- 1 cup molasses
- 1 teaspoon vanilla
Instructions
- In a large bowl, sift together the flour, baking soda, salt, and spices.
- Cream together the butter and brown sugar. Beat in the egg and vanilla.
- Pour in the molasses. I spray the measuring cup with cooking spray so that it slides right out.
- Scrape the bowl.
- Slowly add the flour mixture.
- As soon as the flour is incorporated, turn the dough out onto a piece of plastic wrap or parchment paper.
- I use the paper to form the dough into a rectangle shape. Wrap up the dough and chill for at least four hours, preferably overnight.
- Roll out the dough onto a floured surface, about a 1/4 inch thick. Flour the rolling pin and use either a cookie cutter, or your gingerbread templates. Put on a cookie sheet lined with parchment or tin foil. Bake for about 15 to 17 minutes in a 350 degree oven. Let the pieces cool completely on the cookie sheet before you move them.
- From here, you can decorate them as you wish, or build a house with them.
