The Best Gingerbread Recipe for a Sturdy Gingerbread House

While gingerbread houses are technically made with edible ingredients, they’re usually meant for us to admire as opposed to consume: These cookies must hold up walls, roofing, icing, and candy decorations without warping, so softness or a tender crumb aren’t the goals. The gingerbread cookies used to build these centerpieces must be firm, sturdy, and dry: This means you’ll be using quite a bit of flour to make a Play-Doh-like dough.

Even though this gingerbread will likely not be eaten, each ingredient here has its place. Sugar preserves the cookie, while the molasses and egg act as binders. Baking soda is omitted from the dough because you don’t want the cookies to spread thin; you also don’t add baking powder, because that will make the cookies puffy, airier, and structurally less sound. Spices are honestly more for the scent than taste — if you’re missing some spices or only have pumpkin spice, use that. You just want the gingerbread house to smell good as it’s displayed through the holiday season.

However, if you want to enjoy the cookies, do so immediately, while the edges are still snappable. (If you’re really craving some gingerbread cookies this holiday season, try the delicious lemongrass and masala gingerbread recipe found in 108 Asian Cookies: Not-to-Sweet Treats from a Third-Culture Kitchen, my latest cookbook.)

Note: This recipe is meant for a medium-sized gingerbread house; it’ll yield about 2 to 2½ pounds (900 to 1100 grams) of dough, enough to build:

Yields enough for a medium-sized gingerbread house

3 ¾ cups (450 grams) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ cup (99 grams) vegetable shortening
½ cup + 1 tbsp (85 grams) granulated sugar
¾ cup (227 grams) molasses
1 small egg
1 teaspoon miso

Step 1: Sift the flour into a large mixing bowl. Add the cinnamon, ginger, cardamom, nutmeg, and cloves, and whisk to combine.

Step 2: In a stand mixer fitted with the paddle attachment, beat together the shortening, sugar, molasses, and egg until well combined.

Step 3: Gradually add the dry ingredients to the wet mixture. Mix until a thick, soft dough forms. If the dough feels sticky, add a tablespoon or two of extra flour.

Step 4: Divide the dough into two equal portions and refrigerate for at least 1 hour or overnight for easier rolling later.

Step 5: Roll out the chilled dough on a parchment-lined baking sheet to about ⅙ to ¼ inch thick (or slightly thinner).

Step 6: Using a sharp paring knife or X-Acto–style blade, cut out your house pieces following templates made from pre-printed or hand-drawn paper, cardstock, recycled cereal boxes, or cardboard. Include the main walls, roof panels, and any additional decorative elements such as doors, chimneys, or trees. (For free printable gingerbread house templates, browse collections on Pinterest, such as this one and this one.)

Step 7: Lift away the excess dough rather than the cut pieces — this helps each panel maintain its shape. Chill the cut pieces directly on the baking sheet for 15 to 20 minutes before baking to help keep the edges crisp and prevent any spreading or warping.

Step 8: Bake at 350°F (180°C) for about 12 minutes, depending on the size and thickness of your pieces. Smaller pieces will bake faster. Bake until firm, dry, and slightly darkened. If the pieces have warped or expanded in the oven, place the templates over them and carefully recut the shapes while the cookies are still warm and somewhat softer.

Step 9: Allow the baked pieces to cool completely on the baking sheets, then set them over wire racks before handling or assembling.

Haley Hunt Davis is an Atlanta and L.A.-based food, beverage and product photographer. Styled by Ryan Norton, an Atlanta-based food stylist and macaron maker at La Macaron Guy.