In a large saucepan combine molasses and shortening.

In a small bowl, combine baking soda and water and stir to dissolve, set aside.

Bring the molasses and shortening to a boil, stirring frequently. Once boiling, remove from heat and stir in the soda/water mixture, mixing well to combine.

In a large mixing bowl use an electric mixer or stand mixture to combine the sugar, eggs and vanilla.

Add the molasses mixture to the sugar/egg mixture and mix well to combine.

Add the flour, salt, and spices and mix to combine.

Place dough in a large ziplock bag and shape it into a large, flat disk inside of the bag. Chill the gingerbread for several hours, or make up to 1 week in advance.

Preheat your oven to 375°F.

Remove the gingerbread dough from the fridge and allow it to sit at room temperature for 20 minutes.

Cut dough into four equal pieces, and use your hands to mold each piece into a thick rectangle.

Place a damp towel on your countertop and place a piece of wax or parchment paper on top of the towel.

Roll each piece into a large rectangle, no more than ¼ inch thick.

Bake at 375°F for 11-12 minutes.

Cut your house pattern pieces while the gingerbread is still warm from the oven.

For the Royal Icing: Place all ingredients in a metal mixing bowl. Beat until smooth and standing peaks (about 4-6 minutes).

Keep bowl covered with a damp cloth as you use the frosting.