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Preheat oven to 350 degrees F. Mix the dry ingredients together in a large bowl and set aside. In medium pot, over medium-low heat, mix light corn syrup, light brown sugar and margarine together, stirring constantly until all margarine is melted. Stir the margarine mixture into the dry mixture and stir well.

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Make the Gingerbread Dough. Preheat the oven to 325 F, and position a rack in the center of the oven. Line several baking sheets with parchment paper. In a saucepan, combine the sugar, molasses, ginger, allspice, cinnamon and cloves.

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Day 1: Print off the gingerbread house template, trace it onto cardboard pieces, and cut them out. Day 2: Make the gingerbread dough. Roll it out, cut, bake, and trim the gingerbread pieces. Day 3: Wrap sturdy cardboard pieces in foil or holiday wrapping paper for gingerbread houses' base.

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Preparation. Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides. Meanwhile, sift together the dry ingredients — the flour, ginger, cinnamon, baking soda, baking powder and salt — and set aside half.

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Preheat oven to 375F (190C) and line baking sheets with parchment paper. Set aside. Combine butter, sugar, and molasses in a large bowl using an electric mixer. Beat until creamy and well combined. ½ cup (113 g) unsalted butter, ½ cup (100 g) dark brown sugar, ½ cup (120 ml) unsulphured molasses.

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Take the end of a gingerbread house (one of the pointed end pieces) and pipe a thick line of icing along the bottom. 10. Set it on your board where you want it to be and use tin cans to help support it. 11. Pipe a thick line of icing on three sides (two short and one long side) of a side wall piece of the house. 12.

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Bake your gingerbread in a 180°C/350°F oven for 15 to 20 minutes or until they are golden brown. They will be soft when you remove them from the baking sheets, but they'll firm up as they cool. Repeat this process until you have two sides, a back and front, two roofs, 4 chimney pieces, and a front door.

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Step 1. Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides. Step 2. Meanwhile, sift together the dry ingredients — the flour, ginger, cinnamon, baking soda, baking powder and salt — and set aside half.

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Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

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For The Gingerbread House. Preheat your oven to 300ºF. Transfer your wall/roof template to your foam core and assemble (See video for instructions). In a stand mixer, whisk shortening, sugar and molasses together. Add the egg and mix until combined.

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Print out my and cut out the shapes or design your own house. Set aside. Preheat oven to 350 °F. Cream butter and sugar in a large bowl of a stand mixer fitted with a paddle attachment. Add the molasses and mix well. Add the cinnamon, ginger, cloves, salt, and 1 cup of the flour, mixing until combined.

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While the dough is resting, prepare the gingerbread house template. Print the template and stick the print outs onto cardboard. Then, using a craft knife or scissors, carefully cut out the pieces needed (1 x Front, 1 x Back, 2 x Side walls, 1 x Roof, 4 x pieces for chimney). Preheat your oven to 325°F / 170°C.

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Cut and bake your dough until it's completely dry. Roll out the dough on a sheet of lightly floured parchment paper (so you can easily transfer it to a baking sheet later). Keep it at least 1/4" thick for strong walls. Lightly flour the surface of the dough and place your cutters or pattern pieces about 1" apart.

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Heat the oven to 350 F. Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan. Edgeless pans or those with only one edge are the best. The Spruce. Lightly flour the cardboard patterns and place them, floured-side down, on the rolled-out dough, leaving a 1-inch space between pieces.

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Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm:

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Cover the dough in plastic wrap or sealed in plastic bags. Chill for at least 30 minutes or until firm. Preheat the oven to 375 degrees. Roll out the dough and use cutters to create the different star shapes. Prepare a baking sheet with parchment paper and place the gingerbread pieces on the prepared sheets to bake.