Gingerbread Snowflakes
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: 5 dozen.
Cutting my favorite gingerbread cookie dough into snowflake shapes and decorating them with white icing was ideal for my theme get-together. I save these crunchy treats to enjoy on the way home from our Christmas tree outing.
—Shelly Rynearson, Oconomowoc, Wisconsin
Ingredients
-
1 cup butter, softened
-
1 cup sugar
-
1 cup molasses
-
1/4 cup water
-
5 cups all-purpose flour
-
2-1/2 teaspoons ground ginger
-
1-1/2 teaspoons baking soda
-
1-1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground allspice
-
1/4 teaspoon salt
-
FROSTING:
-
3-3/4 cups confectioners' sugar
-
1/4 cup water
-
1-1/2 teaspoons light corn syrup
-
1/2 teaspoon vanilla extract
Directions
-
1.
In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
-
2.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets.
-
3.
Bake at 350° until edges are firm, 10-12 minutes. Remove to wire racks to cool.
-
4.
In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a pastry bag fitted with a tip; pipe frosting onto cookies in desired designs.
Nutrition Facts
1 cookie: 124 calories, 3g fat (2g saturated fat), 8mg cholesterol, 68mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC