GINGERBREAD HOUSE DOUGH (SILICONE MOLD–PROOF)

Firm. No spread. Sharp details. Structural.

This is house dough, not cookie dough it’s meant to be strong.

Why it works

• Low moisture = no puffing

• Molasses + sugar = strength

• No leavening = zero distortion

• Oven dry-out = clean release + durability

INGREDIENTS

• 3 cups all-purpose flour

• ¾ cup dark brown sugar, packed

• ½ cup molasses (not blackstrap)

• ½ cup unsalted butter

• 1 tsp ground ginger

• 1 tsp cinnamon

• ¼ tsp cloves

• ¼ tsp nutmeg

• ½ tsp salt

• ❌ No baking soda / baking powder

• 1 tbsp water only if dough is too dry

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METHOD (FOOD PROCESSOR)

Melt the base

In a saucepan:

• Melt butter + brown sugar + molasses

• Stir until smooth (do not boil)

• Remove from heat and cool 5 minutes

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Process the dough

In the food processor:

• Add flour, spices, and salt

• Pulse 2–3 times to combine

With processor running:

• Slowly pour in melted molasses mixture

• Pulse just until large clumps form

Dough should be firm, matte, and slightly crumbly

If too dry, add 1 tbsp water and pulse once or twice.

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Press into silicone molds

• Press dough firmly into every detail

• Level flush with a spatula or scraper

• Dock lightly with a toothpick (3–4 tiny holes per panel)

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Freeze (don’t skip)

• Freeze filled molds 20–30 minutes

• This locks in sharp lines and prevents spreading

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Bake

• 325°F / 165°C

• Bake 20–30 minutes, depending on thickness

• Panels should feel firm, not soft

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Dry-out for strength

• Turn oven off

• Crack door open

• Leave panels inside 15 minutes

Cool completely before unmolding.

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Unmold

• Peel silicone away from gingerbread (don’t push)

• If stubborn, refrigerate 10 minutes and try again

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IMPORTANT TIPS

• ❌ Do not grease silicone

• Press roof pieces slightly thicker

• Blurred details = dough too warm or not frozen

• Cracks = dough too dry or under-mixed

Royal icing recipe in the comments! #evilcakegenius