Classic Gingerbread Cutouts recipe

3 servings

1/2 cup butter, softened

1/2 cup brown sugar

2/3 cup molasses

2 eggs

4 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 pound confectioners' sugar

1/2 teaspoon cream of tartar

3 egg whites

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.