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Classic Gingerbread Cutouts

By: BRANDI9

"These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!"

Rating: Read Reviews (80)

Rate/Review | 3,160 people have saved this

What to Drink?
	Port
	Twisted Apple Cider
	Creamy Hot Cocoa

Prep Time:
30 Min

Cook Time:
12 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 dozen

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

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.