Please note that the video is slightly different than the video- the video uses royal icing to set the walls of the gingerbread house, while the newly updated recipe below uses isomalt, a much sturdier setting. 

1. For the cookie template, I suggest either purchasing gingerbread house cookie cutters, or using Sally’s Baking Addiction, or Sugar Geek Show.
2. I also recommend baking and assembling this gingerbread house in 2 days total. Day 1 will be baking and assembling, day 2 will be decorating.
3. Day 1: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cardamom, and sea salt. Set aside.
4. In a medium bowl, beat together the vegan butter or coconut oil and sugar until combined. Add in the molasses and ground flaxseed, and continue to beat until completely combined.
5. Add wet ingredients into dry and combine into a stick dough. Round dough into a ball, and wrap with plastic wrap. Place the dough into the fridge and chill for 30 minutes.
6. During the chilling time, you can cut out your cardboard pieces for the house if you’re not using a cookie cutter set.
7. When the dough is chilled, lightly flour a clean surface (I suggest parchment paper so that you can easily transfer the cut pieces to a baking sheet) and rolling pin, and roll the dough out to about 1/4 inch thick (it doesn’t have to be exact!).
8. Gently cut out two of each gingerbread house pieces (two walls, two sides of the house, and two roof pieces) from the dough.
9. Carefully move the pieces to a baking sheet and space them 1 inch apart (you may need an additional baking sheet). I suggest rolling everything on parchment paper so that you can easily transport it to the baking tray. Chill the dough in the freezer while you preheat the oven to 350F.
10. Bake everything for at least 15 minutes, or until golden brown and slightly tough. Once done baking, immediately press the cookie cutters into their respective pieces for any sides that have spread. This will ensure that your gingerbread house has even sides!
11. Let cool for 15 minutes and then place into the fridge to completely chill before icing.

Assembly:

1. If you’d like to make stained glass windows: Pour melted isomalt into the window panes of your gingerbread house while on the parchment paper. Set aside to set for 30 minutes. 
2. Once you’re ready to assemble, melt the isomalt again either by microwave or stove top, until bubbling and clear.  Make sure you have a cup for support near by and start by pouring or brushing the melted isomalt onto the sides of the front of the house.
3. Place the two wall sides of the house immediately where you brushed the isomalt and hold for 2-3 minutes. Place a cup or two next to the walls to make sure that it has support. Then brush isomalt on the back side of the house, and place the backside of the house onto the walls. 
4. Next, to assemble the roof, brushing isomalt onto all four sides of each roof piece.
5. Gently place the roof pieces on the top of the house and lightly hold for 2-3 minutes. Place a small cup underneath the bottom of the roof for light support as it dries. Allow this to set for 30 minutes or overnight if decorating the next day. 
6. Day 2: When the gingerbread house is set, make the batch of royal icing. Decorate the sides of the house as well as the roof. There are many design inspirations on Pinterest. You can also use vegan candies to add some fun color to your house.
7. Allow the gingerbread icing to set and decorate as you’d like!