Ingredients

28 oz all-purpose flour

3/4 tsp cinnamon

1/4 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

3/4 tsp salt

7 oz vegetable shortening

6 oz sugar

16 oz molasses

1 large egg

5 crushed Jolly Ranchers or isomalt (for windows)

16 oz powdered sugar (sifted)

2 oz pasteurized egg whites

1/4 tsp cream of tartar

1 tsp vanilla extract

Instructions

Step 1: Sift together the flour, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. Set aside.

Step 2: Melt the vegetable shortening until liquid but not hot, either in the microwave or on the stovetop.

Step 3: In a stand mixer, whisk the melted shortening, sugar, and molasses together. Add the egg and mix until combined.

Step 4: Switch to the paddle attachment. Gradually add the dry ingredients and mix on medium-low until a smooth dough ball forms. Avoid overmixing.

Step 5: Roll out the dough on parchment paper or a baking mat to 1/4 inch thickness, keeping it as even as possible.

Step 6: Freeze the dough for 20 minutes (optional, but helps with cutting).

Step 7: Cut shapes using your templates, removing excess dough for re-rolling.

Step 8: Bake at 300º F for 50–60 minutes until the pieces are very firm.

Step 9: Remove from oven and allow the gingerbread pieces to cool completely before handling or assembling.

Step 10: For the royal icing, combine egg whites, sifted powdered sugar, and cream of tartar in a stand mixer bowl with the whisk attachment.

Step 11: Mix on low to combine, then increase to high speed for 1–2 minutes. Add vanilla extract and whip until the icing is white and fluffy. Avoid mixing longer than 5 minutes.

Step 12: Transfer royal icing to a container with a lid. This thick icing can be thinned down to your preferred consistency for decorating and assembling.

Tips & Variations

Using pasteurized egg whites ensures safe consumption when making royal icing without baking.

If you prefer gluten-free, experiment with a gluten-free flour blend, but note the texture might vary.

Crushing colored hard candies for windows adds a lovely stained-glass effect.

Keep rolled-out dough covered when not cutting to prevent drying.

Storage

Store assembled gingerbread houses in a cool, dry place away from humidity to prevent softening. Royal icing and unused gingerbread pieces can be stored separately. Unbaked dough can be refrigerated for up to 3 days or frozen for longer storage. When reheating gingerbread, avoid the microwave; instead, warm briefly in a low oven if necessary.

FAQs

Can I use butter instead of vegetable shortening?

While butter can add flavor, using shortening helps the dough stay firm and easier to work with for structural pieces. Butter may result in softer gingerbread that is less stable for assembling a house.