In a large mixing bowl add the butter and mix it until creamy. Add molasses, brown sugar, ginger, cloves, cinnamon, and baking soda. Mix until smooth. Add in flour and water, mix until the dough is stiff. Cover and place in the fridge for 30 minutes to 1 hour.
Between two pieces of parchment paper, roll out your dough until it is ½ to ¼ inch thick. Use a pizza cutter and cut out your shapes. Place on a greased baking sheet, and chill for an additional 10-20 minutes.
Bake at 375°F for 10-15 minutes, or until the dough feels firm. Place your patterns on top and trim edges so that all pieces match your templates and are even. Allow for cookie pieces to cool completely.
Make royal icing by adding your pasteurized egg whites to a mixing bowl, and whip until they become white and frothy. Add your cream of tartar and whisk on high. After a few moments, add in your powdered sugar, and whisk until stiff peaks form. Add vanilla extract and whisk in. Remove from bowl and place into a plastic bag or piping bag.
Assemble your house by piping your icing onto your cooled sections of cookie. Hold each piece in place until it sets up and feels solid. Allow to dry before adding candy.