Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Nutcracker Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 19, 2020 Print Share Share Tweet Pin Email Yield: 18 The Nutcracker is a gingerbread cookie handsomely clad in royal icing. Ingredients 6 cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup packed dark-brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 ½ teaspoons table salt 1 teaspoon finely ground pepper 2 large eggs 1 cup unsulfured molasses Gel-paste food coloring 2 recipes Royal Icing for Nutcracker Cookies Sanding sugar Dragees Directions In a large bowl, sift flour, baking soda, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Add ginger, cinnamon, cloves, salt, and pepper; beat to combine. Add eggs and molasses; beat to combine. Reduce speed to low; add flour mixture; beat until incorporated. Divide dough into thirds; shape into flat disks. Wrap in plastic wrap, and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. On a floured work surface, roll out dough to an 1/8-inch thickness. Cut out shapes using nutcracker cutter; transfer to baking sheets lined with Silpat baking mats. Refrigerate until firm, at least 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Cool on racks. Tint each batch of icing as described in royal icing recipe. Decorate cookies with icing, sanding sugar, and dragees. Print