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Underneath the beautiful icing (the pattern is created with a toothpick!) are the most irresistible gingerbread cookies spiced with ginger, cinnamon, and cloves and sweetened with brown sugar and molasses.

Source: Everyday Food, December 2011
Total Time Prep Yield



Cook's Notes

Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll. Store cookies in airtight containers, up to 1 week.

Picture Perfect: For a neat edge, pipe icing along inner rim of cookie to create a border, then "flood," or fill, the inside with more icing.

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How would you rate this recipe?
  • MS112598004
    28 NOV, 2013
    I am going to try these this weekend but since I have never heard of pasteurized egg whites (I researched and we don't have that in Switzerland), I am looking for a substitute. I just might have to use store-bought frosting, which is a little bit of a turn- off for me.. We will see, sure the cookie will be good no matter what
  • juleslovescookies
    22 DEC, 2012
    These are really good. They were a bit too hard though. I am going to try these again and bake on 375 for 8-10 minutes.

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