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.

Hometown Snickerdoodles Recipe

We’re kicking off this year’s 12 Days of Cookies with a classic. It’s all cinnamon and sugar and crunch with this one. One Hometown Snickerdoodle recipe just for you. We’ll get you from here to Christmas, one delicious holiday recipe at a time!

Hometown Snickerdoodles

Ingredients
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
1 ½ cups sugar
16 tablespoons unsalted butter, at room temperature
5 teaspoons ground cinnamon
1½ teaspoons vanilla extract
2 eggs

Extra:
1 cup sugar
2 teaspoons cinnamon

Instructions
In a medium bowl, whisk flour, cream of tartar, baking soda, and salt; set aside.
Using a handheld mixer on medium speed, beat 1½ cups sugar and the butter together in a medium bowl until pale and fluffy, about 2 minutes.
Add 2 teaspoons cinnamon and the vanilla; beat for 1 minute more.
Add eggs one at a time, beating well after each addition.
Add reserved dry ingredients; mix on low speed until just combined.
Refrigerate dough for 30 minutes.

When ready to bake: preheat oven to 350 degrees.

Combine “Extra” sugar and cinnamon in a small bowl.
Remove dough from refrigerator and, using a 1 Tablespoon measure, spoon about 48 portions, rolling each portion into a 1-inch ball as you go.
Roll each ball in cinnamon-sugar mixture to coat.
Arrange dough balls 2 inches apart on 2 parchment paper-lined baking sheets.
Bake until golden brown, about 8-10 minutes.
Transfer to rack and let cool.

Snickerdoodles and the rest of the 12 Days of Cookies are available to purchase from Chef Anthony! Check out the details and find out how to order here.