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Gingerbread Cookies

From the kitchen of Woman’s Day.

Makes about 32.


  • 2 cups all purpose flour
  • 3 tsps ginger
  • 2 tsps each ground cinnamon, ground allspice
  • 1 tsp each baking soda and powder
  • 1 stick (½ cup) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup unsulfured molasses
  • Yolk from one large egg
  • 2 powdered egg white (or one egg white)
  • 2 tbsps water (or less if using liquid egg white)
  • 1 cup confectioners sugar, plus extra if needed
  • 1 tsp fresh lemon juice or half tsp cream of tartar
  • food coloring (optional)


  1. In a medium bowl, whisk flour, ginger, cinnamon, allspice, baking powder and baking soda to blend.
  2. In a large bowl, beat butter and sugar with a mixer on high speed until light and fluffy. Beat in molasses (mixture will look curdled), then egg yolk. On low speed, gradually add flour mixture, beating just until blended (dough will be slightly sticky). Divide into quarters, shape each portion into a disk and wrap individually in plastic wrap. Refrigerate until firm enough to roll out, 3 hours or overnight.
  3. Heat oven to 350 F. Have ready baking sheets, cookie cutters, and a pastry bag fitted with a very small plain tip.
  4. On a generously floured surface with a floured rolling pin, roll out 1 portion dough at a time to ¼ inch thick. Cut out cookies and place about 1 inch apart on ungreased baking sheets.
  5. Bake 8 minutes or until slightly firm.*
  6. Cool on baking sheets 2 minutes before removing to wire racks to cool completely.
  9. In a large bowl, beat powdered egg white (or liquid), water, sugar, and lemon juice with mixer on high speed 8 minutes or until stiff peaks form when beaters are lifted, adding sugar if needed. Beat in food dye. Cover and refrigerate up to 4 days.
  10. Spoon icing into pastry bag; decorate cookies as desired. Let stand until icing sets.
  11. *Bake time will vary due to altitude.

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