Classic Gingerbread Dough - Dinner With Julie

Classic Gingerbread Dough


December 16, 2010

  • Makes: Makes tons.


1 cup butter, at room temperature

1 cup packed brown sugar

2 large eggs

1 1/2 cups dark molasses

6 - 6 1/2 cups all-purpose flour

1 tsp. baking soda

1 Tbsp. ground ginger

1 Tbsp. cinnamon

1/2 tsp. allspice

1/2 tsp. salt


1In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time,then beat in the molasses. Stir together the dry ingredients and add to the wet, beating on low or stirring by hand just until combined. Knead a few times, until you have a soft ball of dough. Cover and let rest for at least 30 minutes before rolling, or wrap and refrigerate for up to 4 days.

2When ready to bake, roll gingerbread out 1/4" thick on a lightly floured surface, and cut into desired shapes - bake at 350F for 10 minutes, or until pale golden around the edges and set.