Gingerbread Cookie Dough

Name: Gingerbread Cookie Dough
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 1
Ingredients: 4 c. all-purpose flour, spooned and leveled; 1 1/2 tsp. ground cinnamon; 1 1/2 tsp. ground nutmeg; 1 tsp. ground allspice; 1/2 tsp. ground cloves; 1/4 tsp. baking soda; 1/4 tsp. kosher salt; 1 1/2 c. (3 stick) unsalted butter, at room temperature; 1 1/2 c. packed light brown sugar; 1/2 c. molasses; 1 large egg; red paste food coloring

Use this for all your gingerbread house needs!

Updated: Dec 11, 2025

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David Hillegas for Country Living

Yields:

Prep Time:

15 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs

This dough is designed to create perfect gingerbread houses, castles, or even trucks! The cookies can be baked up to 3 days in advance. Store in an airtight container at room temperature. If it's humid, they may soften a bit when stored. To harden, simply bake at 350ºF for 2 to 3 minutes; cool completely before you start building.

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Ingredients

4 cups
all-purpose flour, spooned and leveled
1 1/2 tsp.
ground cinnamon
1 1/2 tsp.
ground nutmeg
1 tsp.
ground allspice
1/2 tsp.
ground cloves
1/4 tsp.
baking soda
1/4 tsp.
kosher salt
1 1/2 cups
(3 stick) unsalted butter, at room temperature
1 1/2 cups
packed light brown sugar
1/2 cup
molasses
1
large egg
red paste food coloring

Directions

1. Step 1Whisk together flour, cinnamon, ginger, allspice, cloves, baking soda, and salt in a bowl.
2. Step 2Beat butter and sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Beat in molasses and egg. Reduce mixer speed to low and gradually beat in flour mixture. Divide dough in half. Tint half of dough with desired amount of red food coloring. Shape dough into disks and wrap with plastic wrap. Chill until firm, 1 hour.
3. Step 3Preheat oven to 350°F. Remove dough from refrigerator, and let stand until slightly softened. Roll dough ¼ inch thick on a lightly floured sheet of parchment paper. Place template on dough; trim around design. Remove excess dough and rewrap with plastic wrap until ready to reroll. Remove template. Place cut pieces on a parchment lined baking sheet.
4. Step 4Bake until cookies are crisp and edges just beginning to brown, 10 to 15 minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough and templates.