Ingredients
3tbspunsalted butter,softened
¾cupbrown sugar,firmly packed
½cupapplesauce,unsweetened
1egg
⅓cupdark molasses
3cupsall-purpose flour,plus more for dusting
1tspBaking Soda
2tspground ginger
1tspground cinnamon
½tspallspice
¼tspground cloves
1½tbspegg whites
¼tsplemon juice,fresh
1cuppowdered sugar
pinchcream of tartar
Preparation
In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
Add the egg and molasses, mix well.
In another large bowl, combine flour, baking soda and spices.
Add to sugar and molasses mixture, stirring well.
Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees F.
Generously dust the surface of working area with flour before rolling out the dough.
Work with one ball of dough at a time, while keeping the other refrigerated.
Roll the dough out to ¼ or ⅛ -inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky.
Cut the gingerbread with a cookie cutter shape of choice.
Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
Bake for 10 to 12 minutes.
Mix the egg whites with lemon juice.
Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice.
Add to a piping bag to decorate cookies when cookies are cooled.
