Ingredients
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4 large eggs
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2 tbsp sugar
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2 1/2 cups flour
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1 tsp baking powder
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1/2 tsp salt
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1 tsp ground ginger
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1 tsp ground cinnamon
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1/2 cup light brown sugar
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1/2 cups cold unsalted butter, cut into cubes
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1 tsp lemon juice
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2 cup confectioners' sugar
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Food coloring, if desired
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Decorations of choice (such as silver sugar pearls or sprinkles)
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Festive string or ribbon
Steps
1
Preheat the oven to 350°F. In a small bowl, beat together 2 eggs, white sugar, and 2 tbsp water, then set aside.
2
In a separate bowl, mix together the flour, baking powder, salt, ginger, cinnamon, and brown sugar. Add the cubed butter. In the center of the bowl, make a small well, and pour ¾ of the egg mixture into it. With your hands, or using a mixer with dough hook, quickly knead the mixture until it forms a cohesive dough and no large chunks of butter remain. If the dough is too dry, add the rest of the egg mixture; if too sticky, add a little extra flour. When finished kneading, cover the bowl with plastic wrap and refrigerate for 30 min.
3
Dust your work surface and rolling pin with flour, then roll the dough into a ¼-inch thick layer. Using cookie cutters, cut out cookies and place on a parchment-lined baking sheet, spaced about 2 inches apart. Knead the dough-trimmings into a ball, roll out, and cut again, until you have used up all the dough.
4
Using a straw or knife, poke a hole in the top of each cookie, so they can be hung. Bake cookies for 18–20 minutes or until golden brown. Remove cookies from oven and double-check the holes you made. If any holes have collapsed, redefine them before the cookies cool. Let cookies cool for 10 min. on cookie sheet, then transfer to a wire rack to cool completely.
5
While cookies cool, take the remaining 2 eggs and separate the whites into a bowl; discard the yolks. Beat eggs with a hand mixer until they become frothy, then add the lemon juice and gradually add confectioners sugar. Continue beating until mixture forms a thick, creamy glaze. Add food coloring if desired.
6
When cookies are completely cool, spread the glaze over them, and top with decorations. Let the glaze harden, then string ribbons through the hole in the top of each cookie to create an edible garland for hanging on a tree or mantel.
