Classic Gingerbread Cookies + Frosting

15 m
45 m
Ready in:
1 h 0 m
It's soft and chewy and makes the perfect gingerbread cookies!
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Servings: 36
½ cup, softened
Brown sugar
½ cup
2/3 cup
2 eggs + 3 egg whites, divided
All-purpose flour
4 cups, divided
Baking soda
½ tsp
1/ tsp
Ground allspice
½ tsp
Ground cloves
½ tsp
Ground cinnamon
½ tsp
Ground ginger
½ tsp
Confectioner’s sugar
1 lp
Cream of tartar
½ tsp
  1. 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.
  2. 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.
  3. 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.
  4. 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.  
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