Gingerbread Cookies

MAKES 7 DOZEN 3-INCH COOKIES
A nostalgic holiday cookie, perfect for rolling and decorating to keep a classic holiday tradition alive.

INGREDIENTS

COOKIES

  • 2 sticks butter, softened
  • 1 cup sugar
  • 2 egg yolks – reserve whites for frosting
  • 1 cup molasses
  • 1 cup buttermilk
  • 1 tsp. salt
  • 4 tsp. baking soda
  • 1 Tbsp. cinnamon
  • 1 Tbsp. ginger
  • 2 tsp. cream of tartar
  • 5-6 cups flour

FROSTING

  • 11/2 cups sugar
  • 1/2 cup water
  • 1/2 tsp. vinegar
  • 18 large marshmallows
  • 2 egg whites
  • 11/2 cups powdered sugar
  • 1 tsp. vanilla

 

DIRECTIONS COOKIES

Cream the butter and sugar until light and fluffy.

Add the yolks one at a time and beat until incorporated. Beat in the molasses, buttermilk, salt, baking soda, cinnamon, ginger and cream of tartar.

Add the flour a cup at a time, waiting to add the next cup until the previous is mostly incorporated. Dough can be a little sticky since it will be rolled out with flour.

Chill the dough until firm. Preheat oven to 350°F. Roll out chilled dough with flour about 1/4 inch thick.

Cut out shapes as desired. Bake for about 6-7 minutes until cookies look set and are starting to brown on the edges. Makes 7 dozen 3-inch cookies.

DIRECTIONS FROSTING

Put all the ingredients in a double boiler or a heatproof bowl set over a saucepan with an inch or 2 of simmering water. Cook and stir until marshmallows are melted. Add egg whites and beat 7 minutes over the double boiler. Add powdered sugar and vanilla and beat until incorporated.

TO ASSEMBLE

Spread frosting on cooled cookies or transfer to a piping bag to decorate cooled cookies. Let frosting harden before serving.

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