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Nutrition Facts
Serving Size 1 (24g) Recipe makes 36 servings
Calories 93
Calories from Fat 25		(26%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 103mg		4%
Potassium 87mg		2%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 0.4g	1%
	Sugars 5.4g
Protein 1.5g		2%
detailed view... how is this calculated?

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Gingerbread (For Cookies or a Gingerbread House)

Recipe #149257 | 1 hour | 30 min prep | add private note

⁽⁵⁵⁾ RATE IT NOW Print Recipe

By: LUv 2 BaKE
Dec 24, 2005

This dough is very easy to work with. We use this gingerbread to make our annual gingerbread houses. One recipe makes 3 fair sized gingerbread houses. This is also works excellent for gingerbread people. From Good Housekeeping Dec 94

SERVES 36 , 36 cookies (change servings and units)

Ingredients

1/2 cup sugar
1/2 cup molasses
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1/2 cup margarine
1 egg, beaten
3 1/2 cups all-purpose flour

Directions

1
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2
Remove from heat; stir in soda (it will foam up).
3
Stir in margarine till melted.
4
With a fork, stir in egg, then flour.
5
On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
6
Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
7
Cut with cutters.
8
Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
9
Makes about 3 dozen 3" gingerbread people.
10
NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.

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Featured Reviews for This Recipe

From: tyk

On Mar 7, 2009

i subbed 4 1/2 tsp of pumpkin pie spice instead of the other spices. i also added in a little bit of black pepper. definitely use a medium sized pot, i used a small one and it almost overflowed once i added the baking soda. i really liked how the mixture became very mousse like afterwards though, and melting in the margarine was a breeze, much easier than letting it sit till room temp and mixing it in while solid. this dough was so easy to work with, didn't need any refrigeration at all, just very minimal dusting of flour and it rolled out and cut so nicely. i baked at 350 for 10 minutes since i was baking something else at that temp concurrently. they came out fine. next time, i will add more spice and more black pepper though for more flavor, i may also use butter instead.

1 person found this review helpful

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From: iceitup

On Feb 4, 2009

I made this at Christmastime, for houses and cookies. I made the first 2 batches with molasses as stated. It was PERFECT! It was very easy to work with, as the recipe states. It was perfect. When I went to make batch 3, I didn't have enough molasses and used dark brown corn syrup (I found the substitution online) THAT batch was horrible, it was sticky and not nearly as tasty. I threw that stuff out and went back and made 2 more batches exactly as the recipe states, with molasses, and those two batches were perfect like the first two! This has become my favorite recipe. The smell and taste were wonderful and the dough was soft and fun to work with, that warm dough in your hands is almost therapeutic! (Just don't substitute anything, follow the recipe as written!)

1 person found this review helpful

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From: applee

On Jan 10, 2007

FUN!!! Making this dough was a lot of fun - especially when it bubbled up. Made enough for one gingerbread house with 5x5 walls and roof. Tastes great too!! I also would cut out a window and before baking would add crushed candies such as jolly ranchers and then bake - came out as stained glass windows!! Thanks!

26 people found this review helpful

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From: XxXxkittykat

On Oct 7, 2006

this is amazing! i haven't had gingerbread this good in a long time. great recipe, i'll be using it at christmas time. thanks.

12 people found this review helpful

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