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Pioneer Gingerbread House Recipe

Baked Goods & Desserts

Building a gingerbread house is one of those holiday traditions that is more about the making than the eating — crisp, spiced gingerbread panels held together with royal icing, decorated however the imagination takes you, and displayed as the centerpiece that makes the whole season feel exactly like it is supposed to. This recipe makes sturdy, workable dough that actually holds its shape.

Prep Time
1 hrs
Cook Time
30-35 min
Servings
12
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Ingredients

6 cups Pioneer® Brand Pioneer All Purpose Flour
2 cups sugar
2 cups shortening
1 tsp salt
2 eggs
¾ cup molasses
¼ cup corn syrup
1 ½ tsp cinnamon, ground
1 ½ tsp ground cloves
1 ½ tsp ginger
1 tbsp meringue powder
2 tbsp (or as needed up to an additional 1 ½ tsp) water
3 cups powdered sugar

This Pioneer Gingerbread House recipe uses Pioneer All Purpose Flour for the firm, reliable gingerbread dough that holds its shape through cutting, baking, and decorating to give you a holiday house built to last the whole season.

Instructions

  1. Preheat the Oven

    Preheat oven to 350°F.

  2. Prepare Cookie Sheets

    Grease cookie sheets or line with parchment paper or use a non-stick baking mat.

  3. Cream Shortening and Sugar

    Cream the shortening and the sugar.

  4. Blend In Salt and Eggs

    Blend in the salt and eggs.

  5. Add Molasses and Corn Syrup

    Add molasses and corn syrup.

  6. Add Spices and Flour

    Add spices and flour.

  7. Roll and Cut Shapes

    Form the dough into a ball. On a flat and smooth floured surface roll the dough into 1/4″ thickness. Cut out desired shapes.

  8. Bake the Shapes

    Bake the shapes 30-35 minutes until hard to the touch. Shapes must be harder than regular cookies to ensure the integrity of shape. TO MAKE THE ROYAL ICING:

  9. Whip Meringue Base

    Whisk the meringue powder and water until frothy. You can use a stand or hand mixer.

  10. Make Royal Icing

    Add powdered sugar and whip on high speed until icing is thick and bright white.

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