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Gingerbread House Recipe

Serves 8 to 10


  • 2 cups shortening (no substitutes)
  • 2 cups sugar
  • 2 cups dark molasses
  • 2 tbsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 9 to 10 cups all-purpose flour
    Assembly and Decoration:
  • 8 cups confectioner's sugar
  • 6 tbsp meringue powder*
  • 3/4 cup warm water
  • Decorating bag
  • 1 large dot #12 decorating tip
  • Spice jars
  • Candies and cookies for decorating


1. In a 5 qt pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
2. Remove from heat; add cinnamon, baking soda and salt.
3. Stir in flour, 1 cup at a time, until dough can be formed into a ball.
4. Using remaining flour, lightly flour a wooden board.
5. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
6. Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.
7. Cut patterns out of paper or cardboard.
8. Line a baking sheet with foil and lightly grease the foil.
9. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping).
10. Unwrap one portion of dough.
11. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2" rectangle about 1/4" thick.
12. Position patterns at least 1/2" apart on dough.
13. Cut around patterns with a sharp knife or pizza cutter; remove patterns.
14. Remove dough scraps; cover and save to re-roll if needed.
15. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched.
16. Remove from oven; immediately replace patterns on dough.
17. Cut around the edges to trim off excess cookie.
18. Cool 3-4 minutes or until cookies begin to firm up.
19. Carefully remove to a wire rack; cool.
20. Repeat with remaining dough and patterns.
21. In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended.
22. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 Tablespoon at a time, if needed.
23. Place a damp paper towel over bowl and cover tightly until ready to use.
24. To assemble frame of the house: test your cookie pieces to make sure they fit together snugly.
25. If necessary, file carefully with a serrated knife or an emery board to make fit.
26. Fill decorating bag two-thirds full with icing.
27. Beginning with the front of the house, squeeze a 3/8" wide strip of icing onto the bottom edge of the front piece.
28. Position on the cookie base, 3" from the front edge of the base.
29. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars.
30. To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece.
31. Align pieces at a right angle, making sure they are as tight as possible.
32. Repeat with the other side.
33. To add the back: squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces.
34. For add stability, squeeze icing along the inside edge of all pieces and corners.
35. To assemble the roof: working with one side at a time, squeeze icing on the upper edge of the slant of the front and b back pieces on one side.
36. Also squeeze icing on the adjoining side piece.
37. Carefully place roof piece on the slants so that the roof's peak is even with the points of the front and back (there should be an overhang of 1/2").
38. Repeat with other side of the roof.
39. Add a chimney if desired.
40. Decorate the house with remaining icing, candies and cookies of your choice.


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Preparation Method:Baking

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