Classic Gingerbread Cutouts

Recipe View Prepare the Dough: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. (5 minutes)

Recipe View Add Molasses and Eggs: Stir in the molasses and eggs until well combined. (2 minutes)

Recipe View Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups of flour, baking soda, salt, allspice, cloves, cinnamon, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (3 minutes)

Recipe View Form the Dough: Gradually stir in the remaining flour by hand until a stiff dough forms. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour to make the dough easier to handle. (60 minutes)

Recipe View Roll and Cut: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Use cookie cutters to cut out desired shapes. (15 minutes)

Recipe View Bake: Place cookies 1-inch apart on ungreased baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. (10 minutes)

Recipe View Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View Prepare Royal Icing: In a medium bowl, sift together confectioners' sugar and cream of tartar. Add the egg whites and beat with an electric mixer on low speed until combined. (2 minutes)

Recipe View Beat Icing: Increase the mixer speed to high and beat for about 5 minutes, or until the icing is thick and stiff peaks form. Transfer the icing to a piping bag fitted with your desired tip or keep covered with a moist cloth until ready to frost cookies. (5 minutes)

Recipe View Decorate: Decorate the cooled gingerbread cookies with royal icing and let them set before enjoying.