These gingerbread cut out 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.
Ingredients
- butter: 0.5 cup (softened)
- brown sugar: 0.5 cup
- molasses: 0.66667 cup
- eggs: 2 piece
- all-purpose flour: 4 cups (divided)
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground allspice: 0.5 tsp
- ground cloves: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground ginger: 0.5 tsp
- confectioners' sugar: 1 pound
- cream of tartar: 0.5 tsp
- egg whites: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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In a large bowl, cream together butter and brown sugar until smooth. Stir in molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into molasses mixture. Gradually stir in remaining flour by hand to form a stiff dough.
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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.
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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.
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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.
