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Easy Sturdy Gingerbread House Dough That Holds

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A quick and sturdy gingerbread house dough that uses dark corn syrup instead of molasses, requires no chilling, and bakes up rock-solid for a perfect holiday centerpiece.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) dark brown sugar, packed
  • ½ cup (160g) dark corn syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar

Instructions

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
  2. In a stand mixer with paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add the dark corn syrup, egg, vanilla extract, and vinegar. Beat on low until combined (mixture may look curdled).
  4. Gradually add the flour mixture on low speed, mixing just until a soft, slightly sticky dough forms. Do not overmix.
  5. Divide the dough in half. Roll one half between two sheets of parchment paper to ¼-inch thickness. Keep the other half covered.
  6. Remove the top parchment, lay templates on the dough, and cut shapes with a sharp knife or pizza cutter. Transfer to parchment-lined baking sheets, spacing 1 inch apart. Re-roll scraps and cut more pieces.
  7. Preheat oven to 350°F (175°C). Bake pieces for 12-15 minutes until firm and slightly darker at edges. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For best results, let baked pieces sit out overnight to dry. Assemble with royal icing: pipe thick lines along wall edges, press together, hold for 30 seconds, and let dry 30 minutes before adding the roof.

Notes

Do not chill the dough—it will crack when rolled. Use dark corn syrup for best structure; molasses makes dough sticky. Vinegar reacts with baking soda for extra crispness. Roll exactly ¼-inch thick for sturdy walls. Let baked pieces cool completely before assembly. Royal icing must be thick like toothpaste for strong joints.

Nutrition

Keywords: gingerbread house, sturdy gingerbread dough, quick gingerbread, holiday baking, gingerbread house recipe

Find it online: https://coracooks.com/easy-sturdy-gingerbread-house-dough-that-holds/