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Gingerbread house recipe

Servings 1 house


  • 2 cups white sugar
  • 1 cup + 2 tbsp dark brown sugar
  • 1 cup vegetable Crisco
  • 3 tbsp molasses
  • 4 cold eggs
  • 2 tsp salt
  • 2 tsp baking soda
  • 6 cups flour
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp water + add more if the dough is too dry


  • Preheat over to 375 F
  • Combine the sugars and Crisco in a large bowl. Add eggs and beat until fluffy. Add molasses, salt, baking soda, ginger, and cinnamon. Mix. Add flour one cup at a time and stir until well incorporated. The dough is very stiff so don't over mix hoping to soften it up.
  • Roll out dough to nearly 1/8" inch thick on a piece of parchment paper, take your templates and cut them out in the dough, transfer pieces to your well-greased baking sheet. Bake for 10-12 minutes or until the pieces are no longer soft in the center. It's better for them to be a little burnt rather than not fully cooked. Repeat this process until all your pieces are baked.
  • Wait at least 30 minutes for the pieces to cool completely on a drying rack before decorating.
  • Happy decorating!