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Gingerbread Snowflake Cookies

Hands-on time 1 hr
Total time 4 hrs, 50 mins
Yield About 9 dozen
Gingerbread Snowflake Cookies are used here as a garnish atop Chocolate-Gingerbread-Toffee Cake. But these tasty spiced gingerbread cookies can definitely stand on their own. Be sure to add them to your cookie repertoire.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 cup hot water
  • 1 cup molasses
  • 5 1/2 cups all-purpose flour
  • 1 1/2 tablespoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • Parchment paper
  • Royal Icing
  • Buttermilk Frosting
  • Assorted candies
  • Assorted decorator sugar crystals

How to Make It

  1. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy.

  2. Stir together baking soda and 1/4 cup hot water until dissolved; stir in molasses.

  3. Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hour.

  4. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough with a 1- to 2 1/2-inch snowflake-shaped cutter. Place 2 inches apart on parchment paper-lined baking sheets.

  5. Bake at 350° for 13 to 17 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks. Cool completely (about 30 minutes).

  6. Spoon Royal Icing into a small zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole; pipe decorations on cookies, or spread cookies with Buttermilk Frosting. Decorate cookies as desired with candies and sugar crystals.