Ingredients:
4- 1/2 cups All purpose flour
1 tablespoon cinnamon
1 -1/2 teaspoons ginger
1/2 teaspoons cloves
1/2 teaspoons nutmeg
1 teaspoons baking soda
1/2 teaspoon salt
*Combine all dry ingredients above.

3/4 cup molasses
1/2 cup packed brown sugar
1/2 cup softened butter
2 large eggs at room temperature
*Combine the last 4 ingredients above

Combine 1/3 cup at a time combine dry into dry mixture.
*Divide dough, cover and refrigerate

Directions:
Position rack in middle of oven. Preheat oven to 350ºF.

Follow instructions above. - On a clean counter use all purpose flour to keep the dough from sticking. Roll out dough in to 6 pieces. Not too thin.

Use your templates (you design) for each side and top of the gingerbread house. Use a pizza cutter to cut out the sides and place on parchment paper on cookie sheets.

Bake the cookies for 20 minutes at 350 degrees.

Royal Icing
While the cookies are baking, make your royal icing. Start with 2-1/4 cups of 10 Powdered Sugar
1/3 teaspoon of Cream of Tarter
1/3 cup room temperature egg whites.

Add the egg whites and cream of tarter first - start mixing on SLOW speed. you do not want to have air bubbles in your icing.

Watch to see consistancy. You want to make sure it is thick, so you may want to add up to a 3/4 cup more of the 10x sugar. - Cover the frosting bowl with a wet towel to keep the frosting from hardening in the bowl.

Create your frosting bags from parchment paper by creating a cone shape. Cut the tip of the cone, place a metal star frosting tip on the end and add another parchment paper cone over it to hold it in place. REMEMBER: The larger the bag, the harder it is to squeeze.

Additional Tips:
Use a Can in the center of your gingerbread pieces to hold the house together while you are using the icing to frost the sides.