Gingerbread Cutouts

Total Time:
2 hr 30 min
2 hr 15 min
15 min

about 30 cookies

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 sticks unsalted butter, at room temperature
  • 1/3 cup molasses
  • 1/3 cup superfine sugar
  • 1 cup confectioners' sugar
  • Whisk the flour, ginger, cinnamon, baking soda, allspice, salt and pepper in a medium bowl. Beat the butter, molasses and superfine sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut out shapes using 3-inch cookie cutters and arrange on 2 ungreased baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 10 minutes.

  • Bake the cookies, switching the position of the pans halfway through, until the edges are just browned and set, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

  • Meanwhile, make the icing: Whisk the confectioners' sugar with 1 tablespoon boiling water in a small bowl; add 1 teaspoon water if the icing is too thick. Transfer to a resealable plastic bag; snip off a small corner and pipe the icing onto the cookies. Let set, about 30 minutes.

  • Photograph by Johnny Miller

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