Gingerbread Cutouts
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Ground Ginger3 tsp
Ground Cinnamon1 tsp
Baking Soda1 tsp
Ground Allspice1 tsp
Salt1 tsp
Pepper (freshly ground)1 cup
Molasse1 cup
Sugar (confectioners')Directions:
1
Whisk the flour, ginger, cinnamon, baking soda, allspice, salt and pepper in a medium bowl
2
Beat the butter, molasses and superfine sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes
3
Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated
4
Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight
5
Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F
6
Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/8 inch thick
7
Cut out shapes using 3-inch cookie cutters and arrange on 2 ungreased baking sheets
8
Gather the scraps and refrigerate until firm; reroll once to cut out more cookies
9
Refrigerate the cutouts until firm, about 10 minutes
10
Bake the cookies, switching the position of the pans halfway through, until the edges are just browned and set, 12 to 15 minutes
11
Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely
12
Meanwhile, make the icing: Whisk the confectioners' sugar with 1 tablespoon boiling water in a small bowl; add 1 teaspoon water if the icing is too thick
13
Transfer to a resealable plastic bag; snip off a small corner and pipe the icing onto the cookies
14
Let set, about 30 minutes
15
Photograph by Johnny Miller