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Pioneer Gingerbread House

Prep: 1 Hr., Bake 30-35 min


  • 6 cups Pioneer Brand All Purpose Flour
  • 2 cups sugar
  • 2 cups shortening
  • 1 tsp salt
  • 2 eggs
  • ¾ cup molasses
  • ¼ cup corn syrup
  • 1 ½ tsp cinnamon, ground
  • 1 ½ tsp ground cloves
  • 1 ½ tsp ginger
  • 1 tbsp meringue powder
  • 2 tbsp (or as needed up to an additional 1 ½ tsp) water
  • 3 cups powdered sugar

Preparation Instructions:

  1. Preheat oven to 350˚F.
  2. Grease cookie sheets or line with parchment paper or use a non-stick baking mat.
  3. Cream the shortening and the sugar.
  4. Blend in the salt and eggs.
  5. Add molasses and corn syrup.
  6. Add spices and flour.
  7. Form the dough into a ball. On a flat and smooth floured surface roll the dough into 1/4″ thickness. Cut out desired shapes.
  8. Bake the shapes 30-35 minutes until hard to the touch. Shapes must be harder than regular cookies to ensure the integrity of shape.


  1. Whisk the meringue powder and water until frothy. You can use a stand or hand mixer.
  2. Add powdered sugar and whip on high speed until icing is thick and bright white.

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