For a gingerbread house like this one, make 2 separate batches of dough (don't double this recipe, as it will be too difficult to mix) and chill the dough for 4 to 5 hours. This will ensure you have enough for the project and some left over for making gingerbread men and other cutout cookies you can eat. (Note: the house itself is not edible, because the Royal Icing used to decorate it contains raw egg whites.)

INGREDIENTS

5 cups or more bleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup butter, softened
1 cup packed light brown sugar
1 large egg, at room temperature
1 cup molasses
1 teaspoon vanilla extract

1. Sift 3 cups of the flour into a large mixing bowl. Combine 2 more cups of flour and the baking soda, salt, ginger, cinnamon, nutmeg, and cloves in the sifter and sift the mixture into the bowl as well. Stir briefly, then set aside the bowl.

2. In another large mixing bowl, beat the butter, brown sugar, and egg until fluffy. Measure the molasses in an oiled glass measuring cup, then pour it in with the butter mixture and beat until evenly blended. Blend in the vanilla extract.

3. Using a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time. Your child may need help with the last few additions, as the dough will be hard to stir. In the end, the dough should be firm but not crumbly. If it's not stiff enough, stir in up to an additional half cup of flour.

4. Divide the dough in half. Place each half in a large ziplock bag, then flatten the dough into a thick, rectangular pancake. Seal the bags and refrigerate them for at least 4 hours. Make the second batch of dough. Wrap and chill it as well.