Construction Grade Gingerbread Dough

Literally baking wood in the kitchen!

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 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.

Construction Grade Gingerbread Dough

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Recipe by Loreta Wilson / GingerbreadArtist Course: GingerbreadCuisine: Gingerbread HouseDifficulty: Beginner
This recipe makes enough dough for


square inches rolled 1/4″ thick

Construction Grade Gingerbread Dough


  • 2 cup (680 g) Corn Syrup (light or dark)

  • 1 1/2 cup (330 g) brown Sugar

  • 1 1/4 cup (256 g) Shortening

  • Dry ingredients
  • 9 cups (1,152 g) All-Purpose flour

  • 4 tsp (9.2 g) ground Cinnamon

  • 2 tsp (4.2 g) ground Cloves

  • 1/2 tsp (3 g) Salt


  • In a medium saucepan, heat corn syrup, brown sugar, and shortening.
  • Stir mixture over medium heat until shortening is melted.
  • Continue to cook until full boil. Remove from heat and let sit until cool enough to handle (approx. 15-30 min).
  • In a large mixing bowl, combine all dry ingredients.
  • Make a well in the middle of dry ingredients, and add warm wet mixture.
  • Mix dough with a wooden spoon or sturdy spatula. Continue to mix until well incorporated.
  • Kneed dough by hand until combined and dough is smooth (about 10 rotations).
  • Kneed dough until a dough is smooth, and can shape into a ball.
  • Divide dough in half and flatten, placing each half in a sandwich zip-lock bag to keep from drying out. Repeat recipe until enough batches of dough have been made as per template instructions.
  • This recipe makes enough dough to roll-out approx. 484 square inches @ 1/4” thick
  • Roll and cut pieces according to template. (The Best Gingerbread Templates are available at
  • Bake gingerbread pieces at 350 F (176 C), for 15-30 minutes (depending on size) or until pieces are firm and light brown around the edges.


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One thought on “Construction Grade Gingerbread Dough

  1. Pingback: How to store construction gingerbread dough | GingerbreadArtist

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