Classic Gingerbread Cutouts Recipe

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour baking soda salt allspice cloves cinnamon and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.

Divide dough into 2 pieces. On a lightly floured surface roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.

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.

In a medium bowl sift together confectioners' sugar and cream of tartar. Blend in egg whites. 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.