GINGERBREAD SNOWFLAKES

By kelsa94

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

Ingredients

• 6 CUPS ALL-PURPSE FLOUR, PLUS MORE FOR WORK SURFACE
• 1 TEASPOON BAKING SODA
• 1/2 TEASPOON BAKING POWDER
• 1 CUP (2 STICKS) BUTTER
• 1 CUP PACKED DARK-BROWN SUGAR
• 4 TEASPOONS GROUND GINGER
• 4 TEASPOONS GROUND CINNAMON
• 1 1/2 TEASPOONS GROUND CLOVES
• 1 TEASPOON GROUND PEPPER
• 1 1/2 TEASPOONS COARSE SALT
• 2 LARGE EGGS
• 1 CUP UNSULFURED MOLASSES
• ROYAL ICING (HTTP://WWW.MARTHASTEWART.COM/283925/ROYAL-ICING)
• FINE SANDING SUGAR, FOR SPRINKLING

Preparation

Step 1

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.