Halloween Gingerbread House
Prep time: 
Cook time: 
Total time: 
Serves: 1 gingerbread house
Gingerbread recipe that I have used for over 20 years is what I used to make this Halloween Gingerbread House
  • 5 cups all purpose flour - about
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 cup Crisco
  • 1 cup sugar
  • 1 1/4 cups molasses
  • 2 eggs
  1. Thoroughly blend the flour, salt and spices together. Set aside.
  2. Heat the Crisco in a pan until it melts. Stir in sugar and continue to stir until it melts off of the heat. Cool. Stir in the molasses and eggs. Add to your mixer bowl.
  3. Add 4 cups of the flour mixture to the molasses mixture. Mix well until thoroughly combined. Add in remaining flour. Knead until it comes together. Let set for 15 minutes.
  4. Preheat oven to 350 degrees.
  5. Take about 1/3 of the gingerbread mix and make a ball. Roll it out on the back of a sprayed cookie sheet. Lay your pattern on and figure out the best arrangement. Read tips above. Cut the pieces out with a pizza cutter or sharp knife. Remove excess gingerbread. Refrigerate for 10 minutes.
  6. Remove cookie sheets from refrigerator and bake for about 10 - 12 minutes. It should just be beginning to brown around the edges. Remove to a wire rack to dry overnight before assembling.
  7. Any extra dough should be refrigerated. Let come to room temperature before using.
adapted from Wilton - there is no way to give accurate times, time will depend on your experience and how elaborate or simple you want to be.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/10/25/halloween-gingerbread-house-2/