Instructions

1. In a large mixing bowl, cream sugar, butter, and molasses
2. In another bowl, mix all of the dry ingredients.
3. /4 cup at a time, mix the dry ingredients into the wet mixture.
4. The dough will have a consistency that appears to be a bit dry.
5. Adding 2 Tbsp of water, and blend until forms a dough ball. (Add 1 Tbsp of water more at a time if not combining)
6. Place in metal bowl, and cover refrigerate overnight.
7. When ready to work with dough, remove from refrigerator and allow to come to room temperature.
8. Place wax paper on the counter, and with a well floured rolling pin roll dough until 1/8 of an inch thick.
9. Use gingerbread house templates to cut out various shapes. (You need front/back, 2 sides, and four roof pieces)
10. Preheat oven to 325 degrees
11. Cook for 15-20 minutes or until the edges are browned. Allow to cool.
12. While it’s cooling prepare your royal icing.
13. Beat the egg whites and cream of tartar together until frothy.
14. Add 1/4 cup of sugar at a time until completely mixed. Add vanilla.
15. If icing is runny, continue adding confectioner’s sugar until it thickens up. It should be the consistency of toothpaste.
16. Place the royal icing in a piping bag, and use it to assemble the pieces of the gingerbread house.
17. Use cups, toothpicks, or other items to brace the house while it dries.
18. Allow the bottom frame to set completely before adding the roof.