Gingerbread Roll-Out Cookies

seriouseats.com

Sarah Walker

subheading: For the cookies:

1 cup (2 sticks, 8 ounces) butter

1 cup (8 ounces() packed brown sugar

1 ½ teaspoons salt

1 ½ teaspoons allspice

2 teaspoons ginger

1 teaspoon cloves

2 teaspoons cinnamon

1 cup (12 ounces) molasses

1 large egg

5 ½ cups (23 ¼ ounces) unbleached all-purpose flour

1 ½ teaspoons baking soda dissolved in ¼ cup water

subheading: For shiny cookie glaze:

3 ½ cups (14 ounces) confectioners' sugar, sifted

6 tablespoons (3 ounces) milk

3 tablespoons pasteurized egg white*

1 teaspoon vanilla, almond or other extract of your choice

Food coloring (optional)

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