Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl beat the butter, sugar, salt, cinnamon, ginger, cloves, and allspice with an electric mixer on medium speed about 3 minutes or until creamy. Reduce speed to low and beat in the egg white then vanilla. (Dough might appear curdled.) Add flour in three additions, beating on low after each until mixture is almost combined (scrape down bowl); mix until combined. Shape dough into a disk.

  • Place the dough between two sheets of parchment paper; roll 1/4 inch thick. Slide dough, still between the paper, onto a baking sheet; freeze at least 1 hour or refrigerate at least 3 hours.

  • Center rack in oven; preheat to 350°F. Line a baking sheet with parchment paper; set aside. Peel top sheet of parchment off dough. Flip dough onto a clean sheet of parchment paper. Peel off remaining sheet of parchment. Using a 2- to 3-inch cutter, cut out cookies. (Reroll and chill scraps.) Place cutouts 11/2 inches apart on the prepared baking sheet. Sprinkle edges of the cookie cutouts with some decorating sugar.

  • Bake for 15 to 20 minutes (rotate sheet front to back after 10 minutes) or until the cookies feel firm. Cool on baking sheet 5 minutes; transfer to wire rack to cool. Cut out and bake scraps on cooled baking sheet.


If desired, glaze cookies with a mixture of 1 cup powdered sugar and 1 tablespoon water (or enough to make of glazing consistency). Let stand until glaze sets. Sprinkle glaze with additional sanding sugar, if desired.

Nutrition Facts

225 calories; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 35 mg cholesterol; 85 mg sodium. 29 mg potassium; 24 g carbohydrates; 1 g fiber; 11 g sugar; 2 g protein; 1 g trans fatty acid; 406 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 33 mcg folate; 0 mcg vitamin b12; 8 mg calcium; 1 mg iron;