Make the gingerbread

• 1). Sift 7 cups of flour, baking soda and baking powder together in a mixing bowl.
  
  
• 2). Cream sugar and softened butter in a separate bowl with an electric mixer on medium speed until light and fluffy. Blend in spices and salt. Add eggs and molasses and continue to blend with the mixer.
  
  
• 3). Turn the mixer to low and add the flour mixture. Blend until the flour is incorporated and a soft dough forms.
  
  
• 4). Divide the dough into thirds. Wrap each third in plastic wrap. Chill in the refrigerator for one hour.
  
  
• 5). Cut templates for boxes from poster board or other stiff paper. The finished boxes should be no more than 6 inches square as they will be fragile. Make the dimensions of the templates for the box tops slightly larger so that they will fit the boxes.
  
  
• 6). Roll out dough to 1/8-inch thickness on a well-floured surface. Lay templates for box pieces on the dough. Cut out the pieces along the template edges with a sharp knife.
  Transfer to ungreased cookie sheets and refrigerate for 15 to 20 minutes, until firm.
  
  
• 7). Preheat oven to 350 degrees. Remove cookie sheets from the refrigerator. Bake cookies until crisp, about 8 to 10 minutes. Cool the pieces on cookie sheets for 3 minutes. Remove the pieces from the cookie sheet with a spatula and cool on wire racks.
  
  

Make Royal Icing

• 1). Prepare the Royal Icing recipe when you are ready to assemble the boxes.
  Sift together the icing sugar and cream of tartar in a mixing bowl.
  
  
• 2). Beat in egg whites with and electric mixer until icing is thick enough to hold its shape, about 7 to 10 minutes.
  
  
• 3). Scoop icing into a pastry bag fitted with a plain icing tip.
  
  

Assemble the Boxes

• 1). Glue one box side perpendicular to the bottom piece of the box. Squeeze royal icing between the bottom edges of each piece. Press them firmly together. Hold until icing begins to set.
  
  
• 2). Attach additional side pieces carefully to the box by squeezing icing at side and bottom seams. Hold sides firmly in place until all sides are secure. Repeat the procedure for the box top.
  
  
• 3). Place the box in a safe area until the icing is completely dry and hard. Place a small gift in the box. Place the top carefully on the box. Tie the box with a decorative ribbon.