Gingerbread House Recipe

gingerbread house recipe


Units Scale

For the Gingerbread House Cookies

  • 198 g unsalted butter, soft but cool
  • 28 g shortening
  • 200 g brown sugar
  • 25 g granulated sugar
  • 1 large egg
  • 1 yolk
  • 60 g Tbs molasses
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • 1 tsp cinnamon
  • 1 1/8 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/8 tsp cloves
  • 370 g all purpose flour (3 cups + 1 1/2 Tbs)
  • 1/2 recipe royal icing (use vanilla flavor only, omit other flavorings)


To Make the Gingerbread Cookies

  1. Cream butter and shortening until smooth on medium low speed. Add both sugars and mix on medium low until combined.
  2. Add egg, egg yolk, vanilla, and molasses, and mix. 
  3. Add all dry ingredients and mix until dough comes together. The dough should not be sticky to the touch. If it seems sticky, add 10 grams of flour at a time until it’s not longer sticky.
  4. Roll dough out between two pieces of wax paper. For gingerbread men, roll to 1/4 inch. For gingerbread houses like the one’s I made, roll between 1/8 and 1/4 inch thick.
  5. Refrigerate dough for 1-2 hours,
  6. Preheat oven to 360 degrees, and then cut out cold gingerbread cookies. Place them on a silpat or perforated air mat for the results. Parchment doesn’t prevent spreading as well as the other two options.
  7. Bake cookies for 9-11 minutes, or until lightly gold brown around the edges. If you want really crisp cookies, bake for about 14 minutes.
  8. Let cool, and decorate with royal icing or eat plain. Store in an airtight container for up to a week. Cookies can also be frozen for up to 2 months.


This is a Baker Street Society original recipe.

Keywords: gingerbread house cookies, gingerbread cookies