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Molasses-Gingerbread Cookie Dough

  • yield: Makes enough for one house, plus embellishments

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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. Step 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. Step 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.

Source
Martha Stewart Living, Holiday 2009

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Reviews (8)

  • 7 Dec, 2011

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

  • 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!

  • 14 Dec, 2010

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

    All directions are here. Good luck!

  • 11 Dec, 2010

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

  • 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.)

  • 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.

  • 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'.

  • 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!