Classic Gingerbread Cutouts

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 2/3 cup molasses
• eggs
• cup sall-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground clove s
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pound confectioners' sugar
• 1/2 teaspoon cream of tartar
• egg whites

Instructions

1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Allrecipes/Karen Hibbard
2. In a large bowl, cream together butter and brown sugar until smooth. Stir in molasses and eggs. Allrecipes/Karen Hibbard
3. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into molasses mixture. Gradually stir in remaining flour by hand to form a stiff dough. Allrecipes/Karen Hibbard
4. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Allrecipes/Karen Hibbard
5. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets. Allrecipes/Karen Hibbard
6. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Allrecipes/Karen Hibbard
7. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Allrecipes/Karen Hibbard
8. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies. Allrecipes/Karen Hibbard
9. Decorate cooled cookies and enjoy! Allrecipes/Karen Hibbard