Best gingerbread house recipe (used for the large gingerbread house in this post)
This recipe for a gingerbread house is the best because it is not only sturdy and nearly unbreakable, it's really delicious (does not contain cloves or molasses)!
Course cookies
Cuisine American
Keyword gingerbread, gingerbread house recipe, gingerbread recipe
Mix the dry ingredients together in a large bowl and set aside.
In medium pot, over medium-low heat, mix light corn syrup, light brown sugar and margarine together, stirring constantly until all margarine is melted.
Stir the margarine mixture into the dry mixture and stir well. Mix with hands as dough becomes stiff. Chill the dough for about 10 – 15 minutes.
Roll the dough out to about ⅛ inch thickness on lightly floured surface and cut into desired shapes. * I would recommend using a pattern or template form a book
Bake for 12- 15 minutes or until golden brown. Check periodically for air bubbles during baking and poke them with a toothpick or cake tester during baking process.
When baking is done, allow house pieces to cool on pan for 5 minutes, then transfer to a large cooling rack. Make sure all pieces lie flat.
Notes
🎥 VideoVideo: How to make edible sugar windows*Note: dark corn syrup or dark brown sugar may be substituted and will result in darker dough.