Classic Gingerbread Cutouts

Name: Classic Gingerbread Cutouts
Ingredients: 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

14 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.