The Joy of Cooking 75th Anniversary Gingerbread House recipe. I chose this recipe because it seemed to be the simplest dough, or, at least the dough that was the most similar to something that I was familiar with. I treated the house-pieces as crackers and I think that “grounding” helped.
The dough recipe begins with 1 cup (2 sticks) butter melted over low heat. Add 1 cup sugar and 1 cup unsulfured molasses and stir until the sugar dissolves. Let cool to lukewarm.
In a large bowl whisk together 4-1/2 cups AP flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon ground ginger, and (I left these out) 1 teaspoon cinnamon and 1 teaspoon ground nutmeg. Make a well in the center and mix in the wet ingredients. Add another 1/2 cup AP flour until the dough pulls away from the bowl. Knead on the counter a few times, wrap in plastic, and move to the refrigerator to fully cool for up to 3 days. I removed the dough from the refrigerator 1 hour before rolling out — I’d suggest allowing 3-4 hours for the dough to come to room temperature instead.
Note: I found this dough too grainy and loose to knead, so I added a couple of tablespoons of water. Interestingly, the recipe thinks the dough may already be too wet and calls for adding more flour if needed…Continue reading “Joy of Cooking Gingerbread House Recipe – Step by Step”