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Molasses-Gingerbread Cookie Dough

This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

  • Yield: Makes enough for one house, plus embellishments
Molasses-Gingerbread Cookie Dough

Source: Martha Stewart Living, Holiday 2009

Ingredients

  • 1 1/4 cups packed dark-brown sugar
  • 3/4 cup unsulfured molasses
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups milk
  • 1 tablespoon baking powder
  • 6 1/2 cups all-purpose flour

Directions

  1. Combine brown sugar, molasses, butter,
    spices, and salt in a medium saucepan over
    low heat, stirring with a wooden spoon, until
    sugar is dissolved, about 10 minutes. Stir in
    milk. Remove from heat, and let cool.

  2. Pour milk mixture into a mixing bowl;
    add baking powder and flour. With an electric
    mixer, and beginning on low speed and increasing
    to medium, beat until well combined.
    Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough
    can be frozen up to 1 month; thaw in the refrigerator
    before using.

Reviews (9)

  • ElektraX 19 Oct, 2014

    DON'T CONFUSE WITH COOKIE DOUGH! This recipe makes great, durable, elastic dough for houses, but results in flavorless, tough cookies. Likewise, don't use the cookie recipe for a gingerbread house, as it will fall apart.

  • aC3 7 Dec, 2011

    Been using this recipe for the last few years and it's awesome. People love the softer texture.

  • aecg 17 Dec, 2010

    The recipe title should be changed to INEDIBLE and UNWORKABLE. What a waste of good ingredients, I don't think this is even compostable!

  • mllechocolatier 14 Dec, 2010

    @Daisy7 - check out this link: http://www.marthastewart.com/recipe/swedish-gingerbread-house

    All directions are here. Good luck!

  • Daisy7 11 Dec, 2010

    How long do I bake the dough and at what temperature?

  • marthasshaddow 29 Nov, 2010

    My kids totally look forward to eating the house at the end of the season. Thanks for the heads up, KND2, I will use a recipe I have used in the past. It is plenty sturdy and tastes great, too. (It is from the Gingerbread Architect book.)

  • slosh8715 9 Jul, 2010

    KND2 This recipe is for making a house. Not for eating. The dough and the baked cookie needs to be hard and sturdy for the house to hold up. The description should have been giveaway given it describes the house and the amount of flour in the recipe should have made it obvious. I would think anyway.

  • Jynuine 23 Dec, 2009

    I would think that a gingerbread structure would need to be stiff and hard- and we personally don't eat ours, as they sit out for days and tend to get 'touched'.

  • KND2 22 Dec, 2009

    Don't even bother making this recipe - this has to be the worst gingerbread ever - can't believe it's from Martha! The dough is so stiff, it's completely unworkable, and near impossible to roll out, and once you bake it, you end up with rocks for cookies - what a huge waste of ingredients!!! I made it out of the Holiday Sweets Magazine - big time disappointment!

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