GINGERBREAD SNOWFLAKES

USE SNOWFLAKE COOKIE CUTTER. USE SANDING SUGAR ATOP PIPED ROYAL ICING ON COOKIE WHICH GIVES IT AN ICY SHEEN

GINGERBREAD SNOWFLAKES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    CUPS ALL-PURPSE FLOUR, PLUS MORE FOR WORK SURFACE

  • 1

    TEASPOON BAKING SODA

  • ½

    TEASPOON BAKING POWDER

  • 1

    CUP (2 STICKS) BUTTER

  • 1

    CUP PACKED DARK-BROWN SUGAR

  • 4

    TEASPOONS GROUND GINGER

  • 4

    TEASPOONS GROUND CINNAMON

  • TEASPOONS GROUND CLOVES

  • 1

    TEASPOON GROUND PEPPER

  • TEASPOONS COARSE SALT

  • 2

    LARGE EGGS

  • 1

    CUP UNSULFURED MOLASSES

  • ROYAL ICING (HTTP://WWW.MARTHASTEWART.COM/283925/ROYAL-ICING)

  • FINE SANDING SUGAR, FOR SPRINKLING

Directions

1. SIFT TOGETHER FLOUR, BAKING SODA, AND BAKING POWDER INTO A LARGE BOWL. SET ASIDE. 2. PUT BUTTER AND BROWN SUGAR IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH THE PADDLE ATTACHMENT; MIX ON MEDIUM SPEED UNTIL FLUFFY. MIX IN SPICES AND SALT, THEN EGGS AND MOLASSES. REDUCE SPEED TO LOW. ADD FLOUR MIXTURE, MIX UNTIL JUST COMBINED. DIVIDE DOUGH INTO THIRDS; WRAP EACH IN PLASTIC. REFRIGERATE UNTIL COLD, ABOUT 1 HOUR. 3. PREHEAT OVEN TO 350 DEGREES. ROLL OUT DOUGH ON A LIGHTLY FLOURED WORK SURFACE TO 1/4-INCH THICK. CUT INTO SNOWFLAKES WITH A 7-INCH SNOWFLAKE-SHAPE COOKIE CUTTER. SPACE 2 INCHES APART ON BAKING SHEETS LINED WITH PARCHMENT PAPER AND REFRIGERATE UNTIL FIRM, ABOUT 15 MINUTES. 4. BAKE COOKIES UNTIL CRISP BUT NOT DARK, 12-14 MINUTES. LET COOL ON SHEETS ON WIRE RACKS. 5. PUT ICING IN A PASTRY BAG FITTED WITH A SMALL PLAIN ROUND TIP (SUCH AS ATECO #7). PIPE DESIGNS ON SNOWFLAKES; IMMEDIATELY SPRINKLE WITH SANDING SUGAR. LET STAND 5 MINUTES; TAP OFF EXCESS SUGAR. LET ICING SET COMPLETELY AT ROOM TEMPERATURE, ABOUT 1 HOUR COOK'S NOTE STORE COOKIES BETWEEN LAYERS OF PARCHMENT IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE UP TO 5 DAYS.


Nutrition

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