Ginger Shortbread Cutouts
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
33
Spice
46
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F
2
Coat 2 baking sheets with cooking spray
3
Whisk the flour, ginger and salt in a medium bowl
4
Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes
5
Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated
6
Roll out the dough until 1/4 inch thick on a lightly floured surface
7
Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets
8
Gather the scraps and reroll to cut out more cookies
9
Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes
10
Let cool completely on the baking sheets
11
Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick
12
Transfer the icing to a small resealable bag
13
Snip a small corner and decorate the cookies
14
Let set 15 minutes
15
Photograph by Levi Brown