Classic Gingerbread Cutouts Recipe
- 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
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.