Gingerbread Cutouts

Joyce Guy 0

"You can roll out gingerbread dough into rectangular sheets for walls, cut out windows, and bake. Same for the roof. When done you can fit them together with icing 'glue' and paint them with colored icing. First decide what size and draw each piece (front, back, ends and roof on paper such as typing or computer paper and fit them together to see how it will look when completed. You can also cut out shingles and 'glue' them in place after the rest is assembled. Use the paper pattern as a guide for cutting each piece out of the dough before you bake it. Decorate with icing and decorative candies."

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings


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  1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for at least 3 hours or until dough is easy to handle.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  3. Divide the chilled dough in portions to be rolled out. On a lightly floured surface roll the pieces of dough to 1/8 inch thickness. Cut with a knife, spatula, or pizza cutter to desired sizes for walls, roof, etc. Place on greased cookie sheet.
  4. Bake at 375 degrees F (190 degrees C) for 5-6 minutes or until edges are lightly browned. Cool on the cookie sheet for 1 minute then remove with spatula to wire rack to finish cooling. Decorate with confectioners' sugar icing colored as desired with food coloring. Decorate and or assemble as desired.
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Reviews 5

  1. 7 Ratings


I was in the midst of making my gingerbread house with another recipe when I ran out of dough for the roof. I decided to make more using this recipe. The dough baked well and looked promising. The next day however, when putting the roof together, the pieces broke into half! I had to use icing to glue them back. It was just too fragile and soft for making a house. But to be fair, the recipe does say 'shoe box size house'. It must be a very small one. In that case, I don't think the pieces would have broke. Also, this is not for eating - doesn't really taste that good.


I used this recipe for my gingerbread houses in Dec. 2003. My family has used the same recipe for the past 35 years and my mother has become a convert since switching to this recipe. I was able to make 25 medium sized houses last year with no problems. the dough was easy to work with and rolled out to an even, smooth texture. The one trick to remember when working with any gingerbread recipe is to bake it long enough (dark, golden brown and firm to the touch) and allow the gingerbread to sit at room temperature for at least a day. This allows the gingerbread to fully solidify making it much easier to handle. The shortening in this recipe makes the gingerbread very firm and smooth unlike recipes that call for oil. Overall, a great recipe for house construction.


this recipe does not taste well at all