Ingredients
- 3 1/2 cup all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3/4 cup packed dark-brown sugar
- 1/2 cup ˙(1 stick) unsalted butter, room temperature
- 1 cup large egg
- 2/3 cup unsulfured molasses
- 6 cup confectioners
- 1/2 cup pasteurized egg whites
- 3/4 teaspoon cream of tartar
Preparation
Baking Directions:
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, using an electric mixer, beat brown sugar and butter on medium-high until light and fluffy, 3 minutes.
Add egg and molasses and beat to combine.
With mixer on low, gradually add flour mixture and beat to combine.
Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
Preheat oven to 350 degrees F, with racks in upper and lower thirds.
Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness.
Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes.
With a 3 ½ inch bell-shaped cutter, cut out dough (reroll scraps, if desired).
Place cookies, 1 inch apart, on 2 parchment-lined baking sheets.
Bake until cookies are firm and edges begin to brown, 14 minutes, rotating sheets halfway through.
Transfer cookies to wire racks and let cool completely.
In a large bowl, using mixer, beat confectioners' sugar, egg whites, and cream of tartar on low until combined.
With mixer on high, beat until icing is whipped and opaque, 4 minutes.
Thin with water as needed to make a stiff but spreadable icing.
Divide icing among bowls; tint with food coloring.
Transfer icings to large separate zip-top bags and snip 1/8 -inch hole in one corner of each bag.
Frost cookies in one color, then pipe horizontal lines in a different color; drag a toothpick up and down through lines.
Let sit until icing is set, 2 hours.
(Store in airtight containers, up to 1 week.)
Active time: 1 1/2 hours Total time: 2 hours + cooling