Gingerbread House

I've bought a kit the past few times we've put together gingerbread houses but with so much extra time at home I figured I'd try making them from scratch. This is a multi-day project. Day 1 make the dough. Day 2 bake the shapes. Day 3+ build and decorate. This was enough to make 4 small houses and 3 cookie people.

12/25/21 Day 1 made half batch of dough (did not have allspice so used nutmeg instead, forgot to add the lemon zest). Day 2 cut shapes for 2 houses and 2 people and 1 snowman, baked - overcooked first batch again - lowered temperature for next batch and was just right. Adjusting below as I recall the first time the first batch burned as well. Made mortar using 1 egg white, 1.5 c powdered sugar, and 1/8 t cream of tartar. Kids and I assembled and decorated. Ate cookies for dessert. 
Jan '23 Made 3 houses and cookies. Used something labeled as blackstrap molasses, but it did not come out as awful as the internet said it would for not being regular molasses. It came from the UK.

• 6.5-7 c flour
• 1 heaping T ginger
  
• 1 heaping T cinnamon
• 2 dashes of allspice
• 3/4 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 2 sticks butter, room temp (1 cup = 227 g)
• 1.25 c dark brown sugar
• 2 eggs
• 1 c molasses
• 1 lemon's zest
• Icing: room temperature egg whites, confectioner's sugar, cream of tartar
• Decorations: candy, sprinkles, chocolate chips, shredded coconut, nuts, wafers

1. In a side bowl, combine the flour, ginger, cinnamon, allspice, soda, powder and salt.
2. In a large mixing bowl, cream the butter and sugar (at least 5 min).
3. Add eggs, 1 at a time. Add molasses.
4. Add half the flour mixture and mix until combined. Add half the remaining and combine again. Add the remainder. Sprinkle zest in and stir, adding more flour to reduce stickiness until the right consistency.
5. Wrap in plastic wrap and refrigerate overnight.

Day 2

1. Cut the dough into thirds (or halves or quarters, depending on the size of your house). Roll each piece to 1/4" thick (no more than 1/3" thick), between 2 pieces of parchment (or parchment and the plastic wrap). 
2. Use a template and cut out two of each: sides, front, roof. Place on parchment paper on cookie sheet. [I explored several templates and decided to try a medium-small size]
3. Bake at 350 for 17-20 min until done 325F/160C for 15-18 min until done.
4. Transfer the parchment paper to a cooling rack. If the shapes have spread or have uneven sides, slice them right away while still soft. Continue to cool on rack. 
5. Repeat with remaining pieces for each house. Roll out any remaining dough into cookies and bake for slightly less (house pieces bake for longer to ensure they are nice and sturdy). 
6. Store on flat surface, separated by parchment paper to continue to dry out overnight.

Day 3 (or 4, 5, 6)

1. Make the mortar icing.
2. If you don't have a tray that isn't needed for a week+, then wrap a piece of cardboard in aluminum foil as a base.
3. Brace yourself and then assemble the pieces using the icing on the tray/base.
4. Decorate with candy and sprinkles (or do this on a later day).