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Classic Gingerbread Cutouts

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Classic Gingerbread Cutouts

Directions

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Ingredients :

  • ½ cup butter
  • softened
  • ½ cup brown sugar
  • ⅔ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • divided
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 pound confectioners’ sugar
  • ½ teaspoon cream of tartar
  • 3 egg whites
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners’ sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
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