Gingerbread House Cookie Dough

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4 star Avg. rating 4 from 4 votes.

Recipe Information

Recipe Created By: Shannon Weber


1 cup safe margarine
2 cups firmly packed light brown sugar
3/4 cup light corn syrup
2 large eggs or gelatin egg substitute
5 1/4 cup flour mix
5 tsp xanthan gum
2 tsp baking soda
2 tsp ground ginger
1 tsp ground allspice
1/2 tsp cinnamon


In a large bowl, cream the margarine and brown sugar until fluffy. Beat in corn syrup and eggs or substitute). In a separate bowl, combine flour, xanthan gum, baking soda, and spices. Blend into creamed mixture.

Wrap and refrigerate dough for 2-3 hours. If dough is sticky, pat with some additional flour mix.

Preheat oven to 350 °F. Grease cookie sheets or line them with parchment paper. Flour work surface. Work with 1/3 of dough at a time, roll to 1/8-inch thickness and begin making your cut-outs. Bake 5-7 minutes or until lightly browned. Allow to cool, then begin assembly.



Instead of the eggs, I used 7 Tbsp Gelatin Egg Substitute.

Flour used was Bette Hagman’s Flour Bean Blend.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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