Gingerbread Cutouts

Directions

1. 1
   Whisk the flour, ginger, cinnamon, baking soda, allspice, salt and pepper in a medium bowl.
2. 2
   Beat the butter, molasses and superfine sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
3. 3
   Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated.
4. 4
   Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
5. 5
   Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/8 inch thick.
6. 6
   Cut out shapes using 3-inch cookie cutters and arrange on 2 ungreased baking sheets.
7. 7
   Gather the scraps and refrigerate until firm; reroll once to cut out more cookies.
8. 8
   Refrigerate the cutouts until firm, about 10 minutes.
9. 9
   Bake the cookies, switching the position of the pans halfway through, until the edges are just browned and set, 12 to 15 minutes.
10. 10
    Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
11. 11
    Meanwhile, make the icing: Whisk the confectioners' sugar with 1 tablespoon boiling water in a small bowl; add 1 teaspoon water if the icing is too thick.
12. 12
    Transfer to a resealable plastic bag; snip off a small corner and pipe the icing onto the cookies.
13. 13
    Let set, about 30 minutes.
14. 14
    Photograph by Johnny Miller