Ginger Shortbread Cutouts

1. 1

   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.

2. 2

   Whisk the flour, ginger and salt in a medium bowl.

3. 3

   Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.

4. 4

   Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated.

5. 5

   Roll out the dough until 1/4 inch thick on a lightly floured surface.

6. 6

   Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets.

7. 7

   Gather the scraps and reroll to cut out more cookies.

8. 8

   Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes.

9. 9

   Let cool completely on the baking sheets.

10. 10

    Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick.

11. 11

    Transfer the icing to a small resealable bag.

12. 12

    Snip a small corner and decorate the cookies.

13. 13

    Let set 15 minutes.

14. 14

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.