Underneath the beautiful icing (the pattern is created with a toothpick!) are the most irresistible gingerbread cookies spiced with ginger, cinnamon, and cloves and sweetened with brown sugar and molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 3 dozen
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes. Add egg and molasses and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 3 1/2-inch bell-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets.
- Bake until cookies are firm and edges begin to brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
- In a large bowl, using mixer, beat confectioners' sugar, egg whites, and cream of tartar on low until combined. With mixer on high, beat until icing is whipped and opaque, 4 minutes. Thin with water as needed to make a stiff but spreadable icing. Divide icing among bowls; tint with food coloring. Transfer icings to large separate zip-top bags and snip 1/8-inch hole in one corner of each bag. Frost cookies in one color, then pipe horizontal lines in a different color; drag a toothpick up and down through lines. Let sit until icing is set, 2 hours.
Nutrition Facts : Calories 368 g, Fat 6 g, Fiber 1 g, Protein 4 g, SaturatedFat 3 g
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