½ cup, softened
2 eggs + 3 egg whites, divided
4 cups, divided
Cream of tartar
Classic Gingerbread Cookies + Frosting
- While preheating oven to 350°F/180°C/Gas Mark 4, cream butter with sugar in a large bowl. Add molasses and eggs, stir well. Mix in ½ cup flour, all the spices, and baking soda until smooth. Unite with the molasses mixture, beat to combine well. Knead in the remaining flour by hand to make stiff dough.
- Halve; roll out each half to a thickness of 1/8 inch on a surface dusted with flour. Use cookie cutters to cut out various shapes. Arrange the cutouts on cookie sheets about an inch apart from each other.
- Bake for about 8 minutes (up to 10). Remove cookie sheets from the oven, let sit as they are for 7 minutes, then move to wire racks to cool completely.
- Meanwhile, mix cream of tartar into the confectioner’s sugar in a medium bowl. With an electric mixer, beat in egg whites until you get a thick, stiff mixture. Cover with a moist cloth until the cookie cools down completely; then frost as desired.