Gingerbread Snowflakes

Photo by debbie w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 1/2 cups all-purpose flour,plus more for work surface

  • 1 tsp baking soda

  • 1 1/2 tsp salt

  • 4 tsp ground ginger

  • 4 tsp ground cinnamon

  • 1 1/2 tsp ground cloves

  • 1 tsp freshly grated nutmeg

  • 1 cup (2 sticks) unsalted butter,room temperature

  • 1 cup packed dark brown sugar

  • 2 large eggs

  • 1 1/2 cups unsulfured molasses

  • Royal Icing:

  • 1 pound confectioners' sugar, sifted

  • 5 tbsp meringue powder

  • Scant 1/2 cup water

Directions

1. Whisk together flour, baking soda,salt,and spices in a large bowl.Set aside 2.Put butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment.Mix on medium speed until fluffy.Add eggs and molasses and mix until combined.Add flour mixture;mix on low until combined.Divide dough into thirds;wrap each in plastic.Chill 1 hour. 3.Preheat oven to 350 F.Line two large baking sheets with parchment paper. 4.On a generously floured piece of parchment,roll dough just under 1/4 inch thick.Brush off excess flour and freeze until firm,about 15 minutes. 5.Cut dough into snowflake shapes with a 7-inch cookie cutter.Transfer to prepared baking sheets,and freeze until firm,15 minutes. 6.Bake cookies for 12 to 14 minutes,or until crisp but not darkened,rotating sheets halfway through once and firmly tapping down pan.Transfer cookies to wire racks to cool completely. 7.Place icing in a pastry bag fitted with a small plain tip(Ateco #7).Pipe designs on snowflakes;immediately sprinkle with sanding sugar.Tap off excess sugar and allow icing to set completely at room temperature,about 1 hour.Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week. Royal Icing:makes 2 1/2 cups Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment.Mix on low speed until spooth,about 7 minutes.If icingis too thick,add more water;if too thin,beat icing 2 to 3 minutes more or add more confectioners' sugar a tablespoon at a time.Use icing immediately,or store in an airtight container up to 2 days(icing hardens quickly when exposed to air).Beat well with a rubber spatula before using.

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