Print out my Sally’s Baking Recipes Gingerbread House Template and cut out the shapes. Set aside for step 6.

Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg, molasses, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.

Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

Remove each disc from the refrigerator and roll each out in between two pieces of parchment paper. Roll out to about ¼ inch thick. Using a pizza cutter or small knife, carefully cut the dough into the gingerbread house template shapes. You will need TWO of each shape. Re-roll dough scraps so you have enough dough for the whole house.

Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. Bake house pieces for about 18-20 minutes or until edges are lightly browned. Bake chimney pieces for about 12-13 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely.

Select a base for your gingerbread house. Start with two pieces: the front of the house and 1 side. Using a squeeze bottle, run a thick line of royal icing on one long edge and one short edge of the side of the house piece. Stick it to your base. Hold the two in place for a few minutes until the icing is partially set.

Repeat with the 2nd side of the house piece and back of the house piece. Pipe royal icing inside any seams, inside and outside of the house, to fill any voids. Allow it to set at room temperature for at least 1 hour before adding the roof pieces.

Run a thick line of royal icing on the inside edges of one of the roof pieces and adhere it to the base. Hold in place for a few minutes. Repeat with 2nd roof piece.

Allow the entire house to set at room temperature for at least 3 hours, preferably 4-6 hours or even overnight before decorating.

Prepare the buttercream: Beat the shortening and butter together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes.

Use buttercream, leftover royal icing, and candies for decorating.