- 56 gm brown sugar
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/16 teaspoon alt
- 115 gm light corn syrup
- 45 gm butter, very soft (about 72°F)
- 7 gm vanilla extract (1 1/2 teaspoons; 7g)
- 175 gm all-purpose flour
Directions
- Trim a sheet of parchment paper to fit the interior of a half sheet pan. Adjust oven rack to lower-middle position and preheat to 350°F . Combine brown sugar, cinnamon, ginger, cloves, salt, corn syrup, butter, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until smooth, then sprinkle in flour and continue mixing to form a stiff dough. Turn onto a lightly floured surface and knead until smooth. Proceed immediately, or wrap in plastic and set aside at room temperature until needed, up to 24 hours. (Larger batches should be divided into 14-ounce portions.)
- Sprinkle prepared parchment with flour, place dough on top, and flatten into a rectangle. Sprinkle with more flour and roll to fit just within edges of parchment, leaving dough about 3/16 inch thick. Using both hands, transfer parchment to a half sheet pan. Cut according to your gingerbread house template, using an X-Acto or paring knife. Leave a narrow border of dough around cutouts to minimize spreading, but trim away larger areas of excess dough to gather and re-roll, or turn into paste (see directions below).
- Bake gingerbread until dry to the touch and golden brown, about 25 minutes. Immediately cut along pre-scored lines with a sharp knife or pizza wheel. Cool completely in pan, then transfer cutouts to a safe place. Scraps can be nibbled, or ground in a food processor to use in recipes that call for cookie crumbs.
You will need 4 batches of this dough to make the house