This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Source: Martha Stewart Living, Holiday 2009
Yield Makes enough for one house, plus embellishments
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
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.
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