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Gingerbread House

Baker Susan Sarich of SusieCakes in Greenbrae shares an easy-to-follow recipe for a Gingerbread House, perfect for this holiday season.


Recipe yields approximately two houses.




  • 2 cups shortening
  • 3 3/4 cups granulated sugar
  • 2 1/4 cups brown sugar
  • 3/4 cup molasses
  • 10 whole eggs 1
  • 4 cups all purpose flour (AP and cake combined or 7 of each)
  • 1T salt
  • 2T baking soda
  • 3T cinnamon
  • 3T ground ginger


  1. Using a mixer on low speed, cream together shortening, granulated sugar, brown sugar and molasses for 3 minutes.
  2. Meanwhile, sift together salt, baking soda, ginger, cinnamon, and fl our in a large bowl. Set aside.
  3. On low speed, slowly add eggs to creamed shortening. Beat until thoroughly incorporated.
  4. On low speed, add fl our mixture to creamed mixture base in three parts, scraping down the sides between each addition.
  5. Blend until incorporated. 6. Wrap the ball of dough completely in plastic wrap (not in the bowl) refrigerate overnight before use.



  1. Preheat oven to 300° F.
  2. Roll out dough between pieces of parchment paper to be 1/8 inch thick and cut out house-shaped pieces.
  3. Store pieces on a parchment-lined baking sheet. Chill for 30 minutes before baking.
  4. Bake approximately 25 to 30 minutes at 300°F.
  5. Remove from oven and cool on sheet pan.




  • 3 oz. pasteurized-egg whites
  • 1 teaspoon water
  • 4 cups confectioner’s sugar


  1. Combine egg whites with water.
  2. Put in mixing bowl and gradually add in the powdered sugar.
  3. Mix on low until glossy. Then mix on high until stiff peaks form (5 to 7 minutes).
  4. Use immediately or store in airtight container.
*From December 2010 "Flavor" featuring SusieCakes.


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