Gingerbread Cutouts

01Method

1. 1

   Set out all ingredients and heat the oven to 350°F (175°C).

2. 2

   In a large bowl, beat butter and brown sugar together until creamy and well combined. Mix in molasses and eggs.

3. 3

   Whisk together half the flour with the baking soda, salt, allspice, cloves, cinnamon, and ginger, then beat this mixture into the molasses base. Gradually work in the remaining flour by hand until a firm dough forms.

4. 4

   Split the dough into two equal portions. On a lightly floured surface, roll each portion out to about 1/8-inch thickness.

5. 5

   Use cookie cutters to cut the dough into shapes, then arrange the pieces about 1 inch apart on ungreased baking sheets.

6. 6

   Bake for 8 to 10 minutes. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   For the icing, sift confectioners' sugar and cream of tartar into a medium bowl, then stir in the egg whites.

8. 8

   Beat on high speed with an electric mixer for about 5 minutes until the icing is thick and holds stiff peaks. Keep covered with a damp cloth until ready to use.

9. 9

   Frost and decorate the fully cooled cookies as desired.