Prepare the Gingerbread House dough according to the instructions. Note: you have to chill the dough for at least 2 hours.
Roll out the dough to 1/8" thickness between two sheets of parchment paper. Remove the top piece of paper and dust dough with flour. Place parchment back on, flip over and dust the other side with flour. Using the mini gingerbread house cookie cutters, cut out enough shapes to create the mini houses. You will need two of each shape for 1 house.
Bake at 350 degrees for 12 minutes. Remove from the oven and transfer to a cooling rack. Allow cookies to cool for at least 1 hour before assembling.
While the cookies cool, prepare the royal icing. Once prepared, place in icing bag fitted with a #2 tip.
Assemble houses starting with the front and sides. Allow the pieces to dry before attaching the roof.
Once the houses are assembled, let them dry for at least an hour before attempting to decorate.
Decorate the houses with the royal icing and have fun!
Store houses in an airtight container for up to a week or freeze until ready to use.