Gingerbread House Dough Recipe (for building, NOT eating)

You may need several batches depending on the size of your structure.


  • 1 cup shortening
  • 1 ½ cups Crosby’s fancy Molasses
  • 1 cup sugar
  • 6 cups flour
  • 4 tsp. ginger
  • 1/2 tsp allspice
  • 2 tsp cinnamon
  • ¼½ cup water*


  1. Melt shortening in a saucepan on the stove or in a large bowl in the microwave.
  2. Cool slightly and add molasses and sugar. Mix well.
  3. Whisk spices with two cups of flour and add to molasses mixture. Add remaining flour 2 cups at a time, along with ¼ cup of water.
  4. Mix well and add enough remaining water so the dough is not crumbly.
  5. Knead dough until smooth, shape into two discs, bag, and refrigerate overnight (or for a few days.)

*Add more water, a tablespoon at a time, if your dough is crumbly.


When ready to bake:

  1. Line large baking sheets with parchment paper.
  2. Roll dough 1/4″ thick and cut according to your template.
  3. Bake at 325 F until firm but not too dark around the edges, about 12-15 minutes.
  4. Cool completely before assembling your house.

It makes a nice dough. I vary the spice/water amounts to what works.  I usually let it sit in the fridge for a few days too. So I started with 3 batches. Then I  make it as needed.

Keywords: gingerbread house template, gingerbread house dough, dough recipe