Ginger Shortbread Cutouts

Directions

1. 1
   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
2. 2
   Whisk the flour, ginger and salt in a medium bowl.
3. 3
   Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
4. 4
   Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated.
5. 5
   Roll out the dough until 1/4 inch thick on a lightly floured surface.
6. 6
   Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets.
7. 7
   Gather the scraps and reroll to cut out more cookies.
8. 8
   Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes.
9. 9
   Let cool completely on the baking sheets.
10. 10
    Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick.
11. 11
    Transfer the icing to a small resealable bag.
12. 12
    Snip a small corner and decorate the cookies.
13. 13
    Let set 15 minutes.
14. 14
    Photograph by Levi Brown