Best Gingerbread House

Whisk together flour, cinnamon, ginger, cloves, nutmeg, and salt. In a separate bowl, cream butter and brown sugar, then add eggs, molasses, and vanilla. Gradually mix in dry ingredients.

Divide dough into portions, flatten into discs, wrap, and refrigerate for at least 3 hours or overnight.

Create house template pieces while dough chills.

Roll dough to ¼-inch thickness, cut shapes using templates, and transfer to parchment-lined baking sheets.

Bake at 350°F for 15-18 minutes until edges darken slightly. Trim any spread while hot and cool completely.

Mix powdered sugar, meringue powder, cream of tartar, and water to make royal icing, beating until stiff peaks form.

Assemble walls using royal icing as cement, allowing 30 minutes to dry before adding roof pieces.

Attach roof and let entire structure dry for at least 1 hour before decorating.

Decorate with colored royal icing, candies, and other edible decorations.