Gingerbread Dough


  • 3 cups all-purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1   egg


  1. Preheat oven to 350°F. Lightly spray the Gingerbread House Mold or Gingerbread School/Post Office Mold with vegetable oil spray; blot out excess oil using paper towel. Combine flour, cinnamon, ginger, baking soda, salt, and cloves; mix well. In large mixing  bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixutre; mix well. Shape dough into a ball; divide into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding Bread Knife parallel to the surface of the mold, cut excess dough from mold. Bake 17-20 minutes or until edges are lightly browned, Remove to a Stackable Cooling Rack. Cool in mold 5 minutes. Carefully remove cookie pieces from molds; cool completely. Cool mold completely before filling with remaining dough. Repeat procedure with remaining dough. (Note: It is only necessary to fill the chimney section of the Gingerbread House and the flag, bell, and banner sections of the Gingerbread School/Post Office once.)


  • 1 gingerbread building  servings

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