Easy Gingerbread House

Prepare the Base: Cover a piece of heavy cardboard with aluminum foil or freezer paper (dull-side up) to create a stable foundation for your gingerbread masterpiece. (5 minutes)

Create Templates: Fashion templates for the gingerbread house pieces from heavy cardboard or cardstock. Label each piece clearly for easy assembly. (15 minutes)

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease three rimless baking sheets (or the back of rimmed sheets). (5 minutes)

Combine Wet Ingredients: In a large, heavy saucepan over medium heat, combine the softened butter, brown sugar, molasses, and dark corn syrup. Stir continuously until the butter is melted and the mixture is smooth. (3 minutes)

Infuse with Spices: Stir in the lemon zest, cinnamon, nutmeg, ginger, salt, and mace until well blended, filling your kitchen with a warm, inviting aroma. (2 minutes)

Incorporate Flour: Sift the flour into a large bowl. Gradually incorporate the butter mixture into the flour, adding 2 cups at a time. Finish mixing the last 2 cups by hand to form a warm, firm, and pliable dough. Keep the remaining dough covered to prevent drying. (10 minutes)

Roll and Cut: Place a generous handful of dough onto a greased baking sheet. Roll the dough out to a consistent 1/8-inch thickness. (5 minutes)

Cut with Templates: Lightly dust the cardboard templates with flour and position them on top of the rolled-out dough. Using a sharp knife, carefully cut around the templates to create the gingerbread house pieces. Cut out any desired doors or windows. Utilize the scraps to create shutters, doorknobs, or other decorative features. Return any unused scraps to the covered pan. (15 minutes)

Bake to Perfection: Bake in the preheated oven until the gingerbread pieces are firm and slightly browned at the edges. Smaller pieces will take 5 to 7 minutes, while larger pieces require 12 to 15 minutes. (15 minutes)

Trim and Refine: Remove from the oven and place the templates back over the baked pieces. Trim any excess dough with a sharp knife to achieve clean, precise edges. (5 minutes)

Cool Completely: Allow the gingerbread pieces to cool on the baking sheet until firm (5 to 10 minutes). Then, transfer them to a wire rack to cool completely. (30 minutes)

Prepare Royal Icing: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, egg whites, cream of tartar, and white vinegar. Beat on medium-high speed until the icing is stiff, glossy, and holds its shape. (10 minutes)

Decorate: Adhere candies and decorations to the gingerbread pieces using the royal icing. Allow the icing to dry and harden completely before proceeding. (15 minutes)

Assemble: Carefully assemble the gingerbread house pieces using generous amounts of royal icing as 'glue.' Support the structure as needed until the icing is completely dry and the house is stable. (15 minutes)

Set and Admire: Let the assembled gingerbread house stand until the icing is completely dry and hardened, ensuring a sturdy and impressive edible creation. (5 minutes)