Hands-On Time
20 Mins
Total Time
2 Hours
Romulo Yanes

How to Make It

Step 1

Process the butter, brown sugar, ginger, cinnamon, and salt in a food processor until light and fluffy, about 1 minute, stopping to scrape the sides of the bowl as necessary. Add the molasses and egg; process until well incorporated, 10 to 15 seconds. Sprinkle the flour and cornstarch over the top and pulse until just combined, 10 to 12 times.

Step 2

Divide the dough in half and shape into 2 disks. Wrap each with plastic wrap and chill at least 1 hour or overnight.

Step 3

Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Working with 1 disk at a time, on a lightly floured surface, roll out the dough ¼ inch thick. Cut out shapes with cookie cutters; transfer the cookies to the baking sheets. Bake, rotating the sheets halfway through, until dry to the touch, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to wire racks to cool completely. Decorate with the icing as desired.

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