I made these for work, but made about 50 smaller 2-3 inch cookies. I thought the recipe could use 2x to 3x more ginger since the flavor seems very subtle to me. However, my coworkers really loved it, and it was a decent cookie for dunking in your morning coffee. Really good with white chocolate drizzled over it. This recipe makes A LOT of dough.
Gingerbread Snowflake Cookies
Photo: Charles Walton
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1/4 cup water
- 1 1/2 teaspoons baking soda
- 1 cup molasses
- 5 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons ground ginger
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoons ground cinnamon
- Royal Icing
- White sparkling sugar (optional)
- Beat butter and sugar at medium speed with a mixer until fluffy.
- Stir together 1/4 cup water and soda until dissolved; stir in molasses.
- Combine 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.
- Roll to 1/4-inch thickness on a lightly floured surface. Cut with a 7 1/2-inch snowflake cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets. Cut out designs in snowflakes using 1/4- to 1/2-inch cutters, and remove.
- Bake at 350° for 12 to 15 minutes. Remove to wire racks to cool.
- Spoon icing into a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag; pipe around edges of cookies. Sprinkle icing with sugar, if desired.
- Note: Sparkling sugar can be found at cake decorating and kitchen shops.
Royal Icing dries rapidly. Work quickly, keeping extra icing covered tightly at all times.
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