Decorating gingerbread houses is a fun and delicious way to get in the holiday spirit, especially when you bake one from scratch. Spruce yours up with candy canes, gumdrops, spices, sprinkles, or whatever sweets suit your style!

While royal icing is essential for construction because of the way it hardens, feel free to decorate with buttercream frosting, which won't harden as well but is easier to use. If you opt for the buttercream, note that it will have a shorter shelf life and will need to be refrigerated if being consumed.

This recipe can also be used to make regular gingerbread cookies; simply roll the dough out slightly thinner and bake for 10–12 minutes.

Preparation

To make the gingerbread dough, sift together flour, baking soda, and spices in a large bowl. In a separate bowl, cream butter with an electric mixer. Beat brown sugar into the butter until fluffy, and then add eggs and molasses. 

With the mixer on low speed, incorporate dry ingredient mixture ¼ cup at a time. After the dry ingredients are fully incorporated, chill the dough in the refrigerator for at least 1 hour. 

While the dough is chilling, use a ruler and scissors to draw and cut out a paper template for your gingerbread house with the following pieces:

• 1 side panel: 6 inches wide and 4 inches tall
• 1 front/back panel: 5 inches wide and 4 inches tall with a triangular gable on top that's 3¾ inches higher
• 1 roof panel: 7 inches wide and 5 inches tall

Preheat oven to 350°F. Grease and flour your baking sheets, or line them with parchment paper.

Roll chilled dough out on a floured surface to about ¼ inch thick. Arrange your paper templates on the dough and cut out 2 of each, yielding 2 side panels, 2 front and back panels, and 2 roof panels. You will likely need to reroll the dough scraps to make all the pieces.

Place cut-out cookie panels on the prepared baking sheets, then bake for 15–20 minutes. (Firmer cookies will be stronger and better able to stand upright and hold the weight of the roof.) Remove cookies from oven and let cool completely.

For the royal icing, heat egg white, lemon juice, and 1 cup powdered sugar in a pan on low heat, stirring frequently until it reaches 160°F. Remove from heat and mix in the rest of the powdered sugar with an electric mixer.

Once gingerbread is cool, begin assembly. Pipe a thick line of royal icing along the side and bottom edges of the front and back panels. Stand a front panel upright on a cutting board, foil-lined piece of cardboard, or your choice of foundation, then attach the side and back panels and let dry.

Once all four walls are firmly in place, pipe icing along all top edges and affix the roof panels. There will be a slight overhang on all sides but the top. Hold in place if necessary until set.

Once the roof is attached, decorate panels as desired with royal icing and your favorite edible decorations, then let dry.