I found the recipe in the current reader's digest. I hate name dropping but this one is Martha Stewart's favorite gingerbread recipe. Well, it was her recipe. Now, it is mine.
3 1/2 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 1/4 teaspoon ground ginger
1 1/4 teaspoon allspice
1/4 teaspoon ground cloves
Combine all that.
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar
4 teaspoons peeled & grated fresh ginger
1/4 cup molasses
Combine all that and add the dry stuff. Blend until it looks like cookie dough.
Divide it up into about 2 or 3 dough balls. Refrigerate it or roll it out on a floured surface.
Cut with cookie cutters or a glass. (I couldn't find my cutters.)
After you cut them....refrigerate them until they are firm.
Bake at 350* for about 12-15 minutes. It all depends on how crispy you want them. If I were doing a gingerbread house........I think I would bake them at least 15 minutes. They will get really crispy. I think that would hold the candy on the house better.
The royal icing was way easier than I expected. Meringue powder can be found at Hobby Lobby in the cake decorating section.
Royal Icing....2 cups of confectioners sugar
2 Tablespoons of Meringue Powder
3 Tablespoons of water.
Beat until soft peaks form and add more water if necessary. It should be stiff enough to form soft peaks. It should take about 10 minutes.