Christmas Gingerbread House

Gather all ingredients and prepare your workspace.

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (Approximately 3-5 minutes)

Stir in the molasses and egg yolks until well combined.

In a separate bowl, whisk together the flour, cloves, ginger, salt, baking powder, baking soda, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, firm dough forms.

Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to allow the gluten to relax. (1 hour or longer)

Prepare paper templates for your gingerbread house: 4 wall panels and 2 rectangular roof panels.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, divide the chilled dough into 6 portions (2 slightly larger for the roof).

Roll out the 4 smaller portions of dough to ¼-inch thickness. Use the wall templates to cut out the 4 walls.

Cut out windows and a door from the walls as desired.

Roll out the remaining dough portions to ¼-inch thickness. Use the roof templates to cut out the 2 roof panels.

Cut out decorative shapes with Christmas-themed cookie cutters from any remaining dough.

Carefully transfer all the dough pieces to the prepared baking sheets.

Bake in the preheated oven until golden brown and crisp, approximately 10-12 minutes. (10-12 minutes)

Remove from oven and let cool on baking sheets for 3-5 minutes before transferring to wire racks to cool completely. (3-5 minutes cooling on sheet)

Allow the gingerbread pieces to stand at room temperature for 8 hours to overnight to harden fully. (8 hours to overnight)

To make the royal icing: In a large bowl, lightly whisk 2 of the egg whites until slightly foamy.

Gradually beat in 3 ¾ cups of sifted confectioners' sugar, adding more if necessary, until a smooth, stiff icing forms with firm peaks.

To assemble the house: Pipe a thick line of icing along the bottom edge of one wall panel and adhere it to a sturdy base (such as a wooden cutting board). Use cans or jars to support the wall while the icing sets.

Ice the side edges of an adjacent wall panel and attach it to the base at a right angle to the first wall. Repeat with the remaining two walls, forming a square.

Let the walls set and harden for at least 2 hours, ensuring a stable structure. (2 hours minimum)

Keep remaining icing covered with a damp towel and refrigerated to prevent drying.

Once the walls are stable, pipe a thick layer of icing along the top edges of the walls and carefully attach the roof panels, overlapping them slightly to create eaves.

Pipe a line of icing along the crest of the roof to seal the two pieces together.

Allow the roof to set completely, preferably overnight. (Overnight setting)

For decorating icing: Lightly whisk the remaining 4 egg whites in a large bowl.

Gradually beat in the remaining 10 cups of sifted confectioners' sugar until a smooth, stiff icing forms with firm peaks.

Use the decorating icing to create a snowy effect on the roof and decorate the house with your favorite candies.

Finish your gingerbread house with a delicate dusting of sifted confectioners' sugar for a final touch of winter magic.