GBD Construction Gingerbread Dough
Updated: Feb 20, 2020
After what feels like a lifetime of trying different gingerbread dough recipes, looking for the perfect dough for constructing a gingerbread house, I think I may have found the perfect recipe.
I rolled and baked two large rectangles and let them sit on my kitchen counter-top in the rainy damp Pacific Northwest... and low and behold... they are still hard as rock!
We have a winner!
This dough does not require a mixer. It's simple to make with a sauce pan, large mixing bowl, and a little bit of muscle.
Click here to open a .pdf to print or download this recipe .
GBD Construction Gingerbread Dough
1 cup (340 g) Corn Syrup (light or dark)
3/4 cup (165 g) brown Sugar
1/2 cup + 2 Tbsp (128 g) Shortening
4 1/2 cups (576 g) All-Purpose flour
2 tsp (4.6 g) ground Cinnamon
2 tsp (3.6 g) ground Ginger
1 tsp (2.1 g) ground Cloves
1/4 tsp (1.5 g) Salt
Note: This recipe makes enough dough to roll-out approx. 242 square inches @ 1/4” thick










Repeat recipe until enough batches of dough have been made as per template instructions.
Click here to open a .pdf to print or download this recipe .