Step 1

Preheat your oven to 300ºF. Transfer your wall/roof template to your foam core and assemble (See video for instructions).

Step 2

Sift your dry ingredients together, set aside

Step 3

Microwave vegetable shortening (or melt on stovetop in pot) until liquid but not hot

Step 4

In a stand mixer, whisk shortening, sugar and molasses together. Add the egg and mix until combined

Step 5

Switch to the paddle attachment and add your dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix

Step 6

Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible.

Step 7

Freeze dough for 20 minutes (optional)

Step 8

Cut shapes out using your templates. Remove excess dough (can be used to re-roll out and make more pieces)

Step 9

Form the front porch cutout over a cookie cutter cut in half or tin can (see video)

Step 10

Fill your silicone mold with cookie dough and freeze 20 minutes. Remove from mold and place on cookie sheet with the rest of your pieces

Step 11

Bake in an oven set to 300º F for 45 minutes. Remove small pieces and the roof pieces. Bake the walls another 15 minutes or until very firm.

Step 12

Place warm gingerbread roofs on top of your foam core template to form to the curve of the roof. Let cool fully.

Step 13

Once gingerbread is done, remove from the oven and let fully cool before moving. Your gingerbread is now ready to be assembled.

Step 14

Combine your egg whites, sifted powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attached.

Step 15

Mix on low to get the ingredients combined then bump up to high for 1-2 minutes. Add in your vanilla extract and whip until it's white. No need to mix for longer than 5 minutes.

Step 16

Place the royal icing into a bowl or container with a lid. Your THICK royal icing is now ready to be thinned down to the consistency you desire.