Gingerbread for Houses and Royal Icing

Beat the Crisco and Pioneer granulated sugar until light and fluffy. Beat in molasses and egg.

Next, stir (don’t beat) the flour and spices to make a stiff dough. You can add extra spices to give it extra aroma while it sits on display at your house.

Divide dough into thirds and wrap in plastic wrap. Chill in the refrigerator for at least one hour.

Roll out the dough thick enough to hold its shape when baked. Don’t make this too thin, or it will be brittle and break.

Bake at 350 degrees until the edges just turn brown.

Let the cookie cool completely before moving it. Your house should be smelling amazing now!

Use a pattern for a house you like and cut it out of parchment paper.

To assemble the house (it’s easiest to cheat!) by hot gluing the inside corners and roof. Soup cans are great tools to help set up the sides of the house while gluing.

Royal Icing: Beat all the ingredients at a low speed for 7-10 minutes and then on high for 10-12 more minutes. Peaks should form. Make 2 separate batches for this gingerbread house. You will use one just for the roof!