Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies

6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger (I used like 3 tsp, I prefer them less gingery)

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing (recipe below)

Fine sugar, for sprinkling


Sift together flour, baking soda, and baking powder into a large bowl. Set aside. 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. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with a cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies; immediately sprinkle with sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.  This makes like 16 HUGE (7″) cookies, or many more normal sized ones.  You can also just smear on some icing and not do the piping.  I think they need some icing though, else they aren’t sweet enough.


Royal Icing


2 large Egg Whites

4 C. sifted powdered sugar

1 lemon, juiced


Beat egg whites until stuff, but not dry.  Add sugar and lemon; beat for one minute more.   If too thick, add more egg whites.  If too thin, add more sugar.  Icing may be stored in an airtight container in fridge for up to 3 days.  (If using raw egg freaks you out, you can sub like 5 T. of meringue powder and 1/3 C. water for the egg whites.  Wilton makes some, you can usually find in normal groceries or walmart)






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