Classic Gingerbread Cutouts recipe
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Ingredients
- ½ cup butter, softened ½ cup brown sugar ⅔ cup molasses 2 eggs 4 cups all-purpose flour, divided ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground allspice ½ teaspoon ground cloves ½ teaspoon ground cinnamon ½ teaspoon ground ginger 1 pound confectioners' sugar ½ teaspoon cream of tartar 3 egg whites
Nutrition Info
- 153.2 caloriescarbohydrate: 29.8 gcholesterol: 17.1 mgfat: 3 gfiber: 0.4 gprotein: 2.1 gsaturatedFat: 1.7 gservingSize: -sodium: 79.8 mgsugar: 17.8 gtransFat: : -unsaturatedFat: : -
Directions Classic Gingerbread Cutouts
Directions
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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.