Christmas Gingerbread House
Prep time: 
Cook time: 
Total time: 
  • 5 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Teaspoons Ginger
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Cloves
  • 1 Cup Solid White Shortening
  • 1 Cup Sugar
  • 1¼ Cups Molasses
  • 2 Eggs, beaten
  1. Thoroughly mix together the flour, soda, salt and spices.
  2. In a saucepan melt the shortening. Let it cool slightly and add the sugar and molasses. Add eggs when cool.
  3. Add the oil mixture to your mixing bowl fitted with the paddle attachment. Add 4 cups of the flour. Mix together thoroughly. Add remaining flour a little at a time to make a stiff dough.
  4. Roll out the dough on the back of greased cookie sheets to about ⅛th inch thick. Lay your pattern pieces on top and cut out with a pizza cutter. Place cookie sheets in the refrigerator for 15 minutes, you can skip this too.
  5. Preheat oven to 350 degrees. Bake for about 6 minutes for smaller pieces and up to 12 for the larger pieces like the roof. Let set on the cookie sheet for a few minutes before removing to a wire rack to cool. Let pieces dry overnight before assembling, or if you are impatient just let them dry out for a few hours at least.
Recipe by I'm At Home Baking! at