Recipe Summary test

1 hr 20 mins
1 hr 20 mins




Instructions Checklist
  • For the cookies:

  • In a medium bowl, whisk the flour, cinnamon, baking soda, ginger, allspice, cardamom, nutmeg and salt. In a large bowl, using an electric mixer at medium speed, beat the butter and both sugars, occasionally scraping down the bowl, until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating to blend between additions. Reduce speed to low; add the flour mixture and beat until just blended. Divide the dough in half; flatten into 2 disks. Wrap in plastic and refrigerate until firm, about 1 1/2 hours.

  • Position the racks in the upper and lower thirds of the oven; preheat to 350 degrees . Working with 1 dough disk at a time, roll out on a lightly floured surface to 1/4 inch thick. Cut out cookies with a 3-inch cookie cutter. Gather up the scraps; roll out again, refrigerating the dough if too soft to cut. Place the cookies 1 inch apart on 2 parchment-lined baking sheets; refrigerate 15 minutes.

  • Bake the cookies, rotating the sheets halfway through, until golden around the edges, 10 to 15 minutes. Transfer the cookies to racks and let cool completely. Repeat with remaining dough.

  • For the icing:

  • In a large bowl, using an electric mixer, starting at low and increasing to medium speed, beat confectioners' sugar, egg white and 3 tbsp. water until stiff, about 3 minutes. Spoon the icing into a pastry bag or a plastic freezer bag with a corner cut off. Decorate the cookies with icing; top with sprinkles or sugar, if using. Let the cookies stand until the icing sets, about 1 hour.