Here is Sandy's Gingerbread Recipe! If you are making a house, this recipe works great - but omit the baking powder and up the cooking time to 25-30 minutes. Keep an eye on it though - you want it solid, not burnt!

Sandy's Gingerbread

3 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground anise
1/2 tsp ground white pepper
1 cup (2 sticks) unsalted butter, softened
2/3 cup dark brown sugar
1/2 cup robust molasses
1 egg

- Sift together flour, salt, baking powder, and spices. Set aside.
- In a large bowl, beat butter and brown sugar until light and fluffy. Beat in molasses and egg until well blended. - - Slowly beat in flour mixture until soft dough forms.
- Scrape dough onto plastic wrap or waxed paper and shape into a flat disk. Wrap tightly and refrigerate several hours (or overnight) until firm enough to roll.
- Preheat oven to 350 degrees. Lightly grease 2 baking sheets, or line with parchment or a silpat mat. On a floured surface with a floured rolling pin, roll out dough in batches (keep remaining dough refrigerated) to 1/4 inch thick. With a floured cookie cutter, cut out as many cookies as possible and transfer cookies to baking sheet, placing 1 inch apart. Bake as is, or brush with egg white and sprinkle with colored sugar.
- Bake until edges are lightly brown (or less for soft cookies!), 12-14 minutes. Cool baking sheets slightly before removing cookies to wire racks to cool completely. Decorate with royal icing, or just eat!