Gingerbread for Gingerbread House Kit
This recipe adapted from "Martha Stewart Living" (December 1995)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground black pepper
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 1/2 cups unsulfured molasses
- 6 cups all-purpose flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.
Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center, but not dark around the edges.