Description
A simple and easy recipe for making no-spread gingerbread house dough that holds its shape perfectly.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
Instructions
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add molasses and egg to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface and cut into desired shapes for the gingerbread house.
- Bake for 10-12 minutes or until firm.
- Let cool completely before assembling the gingerbread house.
Notes
- Make sure to chill the dough to prevent spreading.
- Use royal icing for assembling the gingerbread house.
- Store any leftover dough in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg