Gingerbread House




 BROWN SUGAR 1# 12 OZ. 1 1/4 cups
 SUGAR 2# 12 OZ. 1 1/2 cups
 CRISCO 1# 8 OZ. 1 cup
 SALT 1 OZ. 1 tsp.
 MOLASSES 6 OZ. 3 Tbsp.
 GINGER 1/2 OZ. 2 tsp.
 CINNAMON 1/2 OZ. 2 tsp.
 EGGS - room temperature 1# 8 OZ. 3 eggs
 EGG WHITES - room temperature 3 OZ. 1 egg white
 CAKE FLOUR - sifted 7# 7 cups

** This dough is perfect for building houses and making ornaments. The finished baked items will not absorb moisture nor become dry and brittle! Best of all they taste great !!!


1. Cream together both sugars, crisco, salt, baking powder, molasses, ginger, and cinnamon, just until they are smooth.

2. Slowly add eggs and egg whites slowly. Scrape down bowl.

3. Add sifted cake flour, and blend till smooth.

4. Place on a parchment-lined sheetpan, flatten the dough and cover with plastic wrap. Chill for 2 hours.

5. Remove 1/4 of the dough from the sheetpan. Knead the dough quickly, then pin-out the dough to about a 3/8" thickness. Using a rolling pin, transfer the dough to flat parchment-lined sheetpan. see picture #1

6. Print-out the Gingerbread Template and cut-out the pieces. Place these on top of the prepared dough and using a knife, trace around the diagram. The dough "will not" spread in the oven, so be accurate! You may cut-out doors and windows if you desire. For your house you will need a front & back piece, 2 sides pieces, and 2 roof pieces. When finished cutting, refrigerator the dough for 30 minutes. see picture #2

7. Bake at 350 degrees till dry and golden brown, about 25 minutes.

8. Attach the pieces together using Royal Icing.

9. To decorate use candies such as M&M's, Hersey kisses, candy canes, gum drops, cookies, pretzels, etc. Do Not use hard candies, because they will absorb moisture and become sticky and gooey. Use them ONLY if they are remain in the wrapper or shrink wrapped.