This recipe makes enough dough to build one fairly large house (7 x 9 x 10-inch or a similar size). This dough is edible, but you don't really want to eat it: It's made with no leaveners so that it holds its shape in the baking process, and the ground cinnamon and ginger are in there really only to make your kitchen smell of gingerbread while it bakes. You don't even have to use it. Although if you don't use ginger, then your gingerbread house will just be a...bread house. —molly yeh
1 large house
dark corn syrup, molasses, or a mix of the two (corn syrup for lighter colored walls, molasses for dark walls)
In a medium saucepan or microwave-safe bowl, combine corn syrup or molasses, brown sugar, and margarine or butter. Heat over medium heat on the stove or in the microwave for 1-minute increments, stirring in between each, until the margarine or butter is melted and the sugar has completely dissolved.
In a large bowl, combine all dry ingredients. Stir in the sugar mixture until combined. Cover with plastic wrap and let cool at room temperature for 20 to 30 minutes.
Meanwhile, preheat oven to 350° F and get your stencils ready. You can either make them or find them online: http://www.instructables.com/id/How-to-create-gingerbread-houses/step3/Day-Three-Pt-1-House-Templates/
Roll your dough out onto a piece of parchment paper that will fit on your cookie sheet. Lightly flour the dough and place your stencils on top (leaving 1 inch in between them) and use a pizza cutter or sharp knife to trace around them. Remove excess dough, slide the parchment onto your cookie sheet, and then bake until the edges just start to brown. Begin checking for doneness at 15 minutes. If you'd like a darker brown color, you can leave them in there for up to 45 minutes. You can re-roll your dough scraps a few times. If it starts to feel dry, microwave it for 30 seconds or so.
Let your walls cool and then assemble! See my Small Batch article for specific instructions.