1/2 Cup (1 stick) butter, at room temperature
1/2 Cup dark brown sugar
1/4 Cup light molasses or dark corn syrup
1 TBSP cinnamon
1 TBSP ground ginger
1 1/2 TSP ground cloves
1 TSP baking soda
2 Cups all-purpose flour
2 TBSP water


  1. In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
  2. Preheat oven to 375ºF.
  3. Roll gingerbread dough out on parchment paper to 8mm thick. For gingerbread houses, roll to 4-5mm thick. Use a toothpick to check thickness around dough.
  4. Cut pieces out of the rolled out dough, then transfer to a parchment paper lined cookie sheet. Recycle the unused dough back into the bowl.
  5. Bake for about 7 minutes until dough feels firm. For gingerbread houses, bake for 10 minutes.
  6. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
  7. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
  8. Glue sides, front and back of house together at corners using royal icing.

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