Gingerbread Cutout Cookies Recipe

When it’s a Martha Stewart recipe, you know it’s tried and true. For Day 2 of the 12 Days of Cookies, we start with the standard gingerbread people recipe from Martha, then use our own cookie cutters in various shapes. The cookie is both sweet and a little spicy, and the icing gives it that wow factor fit for the holidays. Have fun decorating this cookie, and an even better time eating it!

Classic Gingerbread Cutouts

Ingredients:
3 cups all-purpose flour (plus more for rolling)
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons salt
6 Tablespoons (¾ stick) unsalted butter—room temperature
½ cup packed dark-brown sugar
1 large egg
¾ cup unsulfured molasses
2 cups confectioners’ sugar
4 teaspoons powdered egg whites (meringue powder)

Instructions
In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside.
Using electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses.
With mixer on low, gradually add flour mixture; mix until just combined.
Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).

When ready to bake: preheat oven 350 degrees, with racks set in upper and lower thirds.
Working with one disk at a time, place dough onto lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed.
Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.

Remove paper and dough from baking sheets.
Using a long offset spatula, loosen dough from paper.
Cut out shapes with cookie cutters, and brush off any excess four. Transfer to baking sheets.
Gather scraps, briefly freeze, and re-roll.

For softer cookies bake 8-10 minutes; for crunchier cookies bake 11-12 minutes, rotating sheets halfway through.
Transfer cookies to a wire rack to cool completely.

Icing

Ingredients:
2 cups confectioners sugar
4 teaspoons powdered egg whites
1/4 cup water

Instructions:
In a large bowl, whisk together confectioners sugar, powdered egg whites, an cup water (if needed, adjust consistency with confectioners sugar).
Transfer icing to a pastry bag with a small tip, or place in resealable plastic bag and snip a small hole in the corner.
Decorate cookies as desired.