Gingerbread House Dough
Yield: 1 small house
  • 8 oz unsalted butter, at room temperature
  • ¾ cup sugar
  • ½ cup honey or molasses (or a mixture of the two)
  • 3 eggs
  • 3 cups all-purpose flour
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp ground allspice
  • ½ tsp ground cinnamon
  • 1 tsp kosher salt
  1. Cream the butter and sugar together until light and fluffy. Add the honey or molasses and beat again until fluffy.
  2. Add the eggs one at a time, beating well after each and scraping the sides of the bowl.
  3. In a separate bowl, whisk together the dry ingredients.
  4. With the mixer on low, slowly add the dry ingredients and mix just until combined.
  5. Divide dough into three discs, wrap in plastic and refrigerate at least 30 minutes (and up to several days).
  6. Preheat oven to 350˚F.
  7. Roll dough out between two sheets of parchment paper to about ⅛ inch (using your rolling rings), chill in the fridge again until firm, about 15 minutes.
  8. Cut out as many pieces from each rolled sheet as possible, placing these on a parchment lined baking sheet and setting aside scraps to reroll.
  9. Bake pieces for 15-20 minutes, until edges are golden brown and center looks completely set.
Recipe by Eat Some Wear Some at