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When constructing gingerbread houses, it’s very important that the gingerbread you use be nice and sturdy. I’ve been using the same recipe for years. It’s the White House Gingerbread Recipe and it’s amazing!
UPDATE: Since posting this post, I’ve also discovered a different recipe that I use that’s even sturdier and lasts longer (with less ingredients). It’s a construction grade gingerbread recipe meant for building (not eating). Click here to see the recipe. If you’re going for a tastier, softer recipe, you’re in the right place!
White House Gingerbread Recipe:
2 Cups Granulated Sugar
1 Cup & 2 Tablespoons Brown Sugar
1 Cup Shortening
4 Eggs
3 Tablespoons Molasses
1 1/2 Teaspoons Salt
2 Teaspoons Baking Soda
1 Tablespoon Ginger
1 Tablespoon Cinnamon
6 Cups Flour
Mixing Instructions:
Combine the shortening and sugars with your stand mixer. Add eggs, one at a time, and beat until fluffy. Add the molasses, salt, baking soda, ginger, and cinnamon. Mix completely. Add the flour one cup at a time. The dough should be stiff, but not crumbling. If it starts to crumble, you can stop adding flour.
Baking Instructions:
Roll out the gingerbread and cut your pieces out on parchment paper or a Silpat. Then just place a cookie sheet under it and bake for 10-14 minutes at 375 degrees. Bigger pieces take a little longer to bake than smaller ones. So I like to group them together by size to avoid burning.
Once the edges turn a slightly darker brown, remove them from the oven and allow them to cool!
Then trim, cool, build, and decorate!
Other Gingerbread Posts:
Construction Grade Gingerbread Recipe (edible but not for eating – just hardcore building)
“Glue” Icing Recipe (Royal Icing)
Royal Icing Recipe (Different Ingredients)
Edible Tylose Glue Recipe (Clear)
Reindeer Playing Poker (National Competition 3rd Place Winner)
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