These cookies are perfect for the holidays or anytime you want a taste of ginger and cinnamon.
Using an electric mixer, beat the butter and granulated sugar until smooth.
Add the molasses and egg and beat until fluffy, about 2 minutes.
Photo: Lucas Allen
Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
Shape into a disk.
Wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
On a floured surface, roll the dough to 14 inch thick.
Using cookie cutters, cut into shapes; place on parchment-lined baking sheets.
Bake until firm, 10 to 12 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Place confectioners sugar in a small bowl; gradually whisk in 1 tablespoon water until a thick icing forms.
Transfer to a resealable plastic bag and snip a small hole in one corner.
Decorate cookies as desired and let set.
Store in an airtight container at room temperature for up to 1 week.
2,000 calories a day is used for general nutrition advice.
