Classic Gingerbread Roll-Out Cookies

Ingredients

2-1/4cups all-purpose flour
1cup confectioner’s sugar
1/2cup granulated sugar
1/2cup buttersoftened
1/2cup molasses
2tbsp milk
1-1/2tsp ground cinnamon
1tsp baking powder
1tsp ground ginger
1/2tsp ground cloves
1/2tsp baking soda
1/2tsp salt
1/4tsp grated nutmeg
1 egg
Instructions

1. In a large bowl, combine flour, sugar, butter, molasses, egg,

cinnamon, baking powder, ginger, cloves, baking soda, salt, and nutmeg.

With a mixer at medium speed, beat until well-mixed.

Wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 350°F.

2. On a lightly floured surface with a lightly floured rolling pin, roll dough 1/8-inch thick.

Use cookie cutters to create desired ornament shapes,

and place on ungreased cookie sheets about 1/2 inch apart.

Using a skewer or the tip of a knife, make a hole in the top of each cookie. Re-roll trimmings and cut.

Bake 8 minutes, or until lightly browned around the edges.

With a spatula, transfer to wire racks to cool completely.

3.  Combine confectioners’ sugar with just enough milk to make a smooth icing.

Spoon into a pastry bag fitted with a writing tip, or use a plastic bag

and snip the tip from one corner to make a small hole.

Pipe designs on cooled cookies and decorate as desired. Set aside to dry completely.

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Source: Reader’s Digest