4cupsflourplus extra for dusting while rolling out the dough
Instructions
Combine Ingredients
Place brown sugar, molasses, cinnamon and ginger in a large pan over medium-low heat. Bring to a boil, stirring as it cooks. Remove pan from the heat and stir in baking soda.
Add butter gradually, about ¼ cup at a time, stirring well between additions to combine.
Next add the egg, vanilla and salt and stir to combine.
Pour into a large bowl and add flour gradually, stir to combine.
Roll Out
Turn dough out onto a lightly floured kitchen counter, cutting board or on a pastry cloth and knead until dough comes together and is no longer sticky, adding flour by the tablespoon if needed.
Roll out half the dough on the floured work surface to about ⅛" thick. Place gingerbread house cookie cutter on the dough and press to cut through the dough and create the outlines for the gingerbread houses.
Bake
Preheat oven to 325°
Place the sectioned pieces of dough on the parchment paper and bake until edges are slighted browned, about 10 minutes.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely before assembling and decorating.
Notes
I recommend making the dough, rolling and baking it one day. Then, the next day, assembling and decorating the houses. If you are looking for another classic, holiday recipe be sure to check out my Homemade Brownie Mix, it makes great gifts and is a delicious, fudgy brownie recipe.,