Straightforward Gingerbread House

Step 1

Cover a sturdy piece of cardboard with aluminum foil or freezer paper (shiny side down) to create a base for your gingerbread house. Next, cut out templates for each part of the house from thick cardboard or cardstock and label them so you know which piece is which.

Step 2

Preheat your oven to 350°F (175°C) and lightly grease three baking sheets (rimless ones work best, or you can use the back of regular pans). In a large saucepan over medium heat, melt together the butter, brown sugar, molasses, and dark corn syrup, stirring for about 3 minutes. Once everything is melted, mix in the lemon zest, cinnamon, nutmeg, ginger, salt, and mace, stirring for another couple of minutes. Take the pan off the heat.

Step 3

Sift the flour into a big bowl, then gradually add it to the butter mixture, two cups at a time. When you’re down to the last couple of cups, mix by hand until you get a warm, firm dough. Place a good handful of dough onto a greased baking sheet and roll it out thin—about 1/8-inch thick. Keep the rest of the dough covered so it doesn’t dry out.

Step 4

Lightly dust your cardboard templates with flour and set them on top of the rolled dough. Use a sharp knife to cut around each piece. If you want, cut out windows or doors, and use any dough scraps to make shutters, door knobs, or other fun details. Put any extra scraps back with the covered dough.

Step 5

Bake the pieces in your preheated oven until they’re firm and just starting to brown around the edges—small pieces take about 5 to 7 minutes, while larger ones need closer to 12 to 15 minutes. Once baked, place the templates back on the pieces and trim any rough edges to get nice clean lines. Let the pieces cool on the baking sheet for 5 to 10 minutes until they’re firm, then transfer them to a wire rack to cool completely, which should take another 15 to 30 minutes.

Step 6

For the icing, beat together confectioners’ sugar, egg whites, cream of tartar, and white vinegar in a stand mixer fitted with a paddle attachment. Keep going until the icing is stiff and glossy—this usually takes 7 to 10 minutes. Use this royal icing to stick candies and decorations onto your gingerbread pieces. Let the icing dry for about 5 minutes before assembling the house, then let the whole thing set for another 5 minutes so everything holds together nicely.