Cookie Houses:

1. Preheat oven to 350°F.
2. Mix together flour, baking powder, ginger, cinnamon, cloves, and salt in a bowl and set aside.
3. In a separate bowl, cream together butter and brown sugar until light and fluffy.
4. Add in the molasses, egg, and vanilla extract, and mix until thoroughly combined.
5. Slowly mix in the dry ingredients until the dough is formed.
6. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
7. On a floured surface, roll out dough to ½ inch thickness.
8. Cut out gingerbread house shapes using a cookie cutter or stencil.
9. Place shapes on a lined cookie sheet and bake for 8-10 minutes. Allow the cookies to cool before using frosting to decorate the houses.

Icing Instructions:

1.  In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.
2. Add in powdered sugar a little bit at a time mixing well.
3. Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and the icing holds its shape (about 3-5 minutes).