Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies

Ingredients

Gingerbread Dough

  • 2 cups all-purpose flour plus up to 1 more cup if needed
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup or 8 tablespoons unsalted butter
  • ½ cup granulated sugar
  • ½ cup plus 2 tablespoons molasses
  • 1 large egg

Gingerbread Icing

  • 4 cups confectioners’ sugar
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water and more if needed

Instructions

Gingerbread Dough

  • Preheat oven to 375° F.
  • In the bowl of an electric mixer using the paddle attachment, blend together 2 cups of the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  • In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, molasses, and eggs. Mix well.
  • Pour the liquid ingredients over the flour mixture and mix well using a wooden spoon.
  • Add the additional 1 cup of flour, if needed, to make a moist ball of dough. Divide into quarters.
  • Spray the underside of a large, flat sheet pan with nonstick cooking spray.
  • Using a rolling pin, roll out 1 quarter of the dough to cover most of the sheet pan. The dough should be about 1/4 inch thick.
  • Cut out cookies with cookie cutters. Using a sharp knife, remove excess dough around each cookie. Place scraps back with the remaining dough to re-roll.
  • Bake off the pieces you have just made. They should take approximately 6-8 minutes depending upon how large they are. They should be lightly brown. Do not allow them to get too dark. The cookies will firm up as they cool.
  • Repeat rolling out the remaining dough by quarters, baking the dough off.
  • Using a pastry bag, decorate cookies with gingerbread icing.

Gingerbread Icing

  • In the bowl of an electric mixer using the whip attachment, blend the sugar and meringue powder on low speed until well combined.
  • On medium-high speed, add the water and put the mixer on high speed for 3-4 minutes and mix until the icing is light and fluffy.
  • Add a few more drops of water to thin the frosting out, if necessary.

Notes

Makes 20 cookies, depending upon their size