Molasses-Gingerbread Cookie Dough

139 Ratings
  • 5 15
  • 4 12
  • 3 62
  • 2 37
  • 1 13

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

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Recipe Summary

Yield:
Makes enough for one house, plus embellishments
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (9)

139 Ratings
  • 5 15
  • 4 12
  • 3 62
  • 2 37
  • 1 13
Martha Stewart Member
11/18/2018
It was hard as a rock, incredibly difficult to roll out, even after letting it rest awhile. I'm sure it makes a sturdy house, but the amount of effort to roll out the dough was a dealbreaker. I threw it out and used another recipe.
Martha Stewart Member
10/19/2014
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.
Martha Stewart Member
12/07/2011
Been using this recipe for the last few years and it's awesome. People love the softer texture.
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Martha Stewart Member
12/17/2010
The recipe title should be changed to INEDIBLE and UNWORKABLE. What a waste of good ingredients, I don't think this is even compostable!
Martha Stewart Member
12/14/2010
@Daisy7 - check out this link: http://www.marthastewart.com/recipe/swedish-gingerbread-house All directions are here. Good luck!
Martha Stewart Member
12/11/2010
How long do I bake the dough and at what temperature?
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Martha Stewart Member
11/29/2010
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.)
Martha Stewart Member
07/09/2010
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.
Martha Stewart Member
12/23/2009
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'.
Martha Stewart Member
12/22/2009
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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