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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes. Add egg and molasses and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.

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  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 3 1/2-inch bell-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets.

  • Bake until cookies are firm and edges begin to brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

  • In a large bowl, using mixer, beat confectioners' sugar, egg whites, and cream of tartar on low until combined. With mixer on high, beat until icing is whipped and opaque, 4 minutes. Thin with water as needed to make a stiff but spreadable icing. Divide icing among bowls; tint with food coloring. Transfer icings to large separate zip-top bags and snip 1/8-inch hole in one corner of each bag. Frost cookies in one color, then pipe horizontal lines in a different color; drag a toothpick up and down through lines. Let sit until icing is set, 2 hours.

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.

Reviews (2)

14 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
11/28/2013
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
Rating: 4 stars
12/22/2012
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.