Posts Tagged ‘snowflake cookies’

 Gingerbread Snowflake Cookies

These cookies not only look beautiful, they taste fantastic! The gingerbread has the perfect spicy taste and the addition of finely ground pepper is fabulous! I absolutely love all types of gingerbread cookies and I can’t wait for this time of year to load up on them. You will see a couple more gingerbread flavored recipes from me this week too. ūüôā This cookie is soft yet firm and is perfect to decorate with royal icing. This was my first time working with royal icing and I had so much fun with it. I can see why so many people are addicted to making cookies with royal icing. There are so many cute things you can do with it. I am very much looking forward to using it again soon.

Gingerbread Snowflake Cookies

Gingerbread Snowflake Party Favors

I used these cookies as party favors at my daughter’s birthday a couple weeks ago. It was a fun way to say thank you to our guests.

Gingerbread Snowflake Cookies
Printer Friendly Version – Cookies
Printer Friendly Version – Royal Icing

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
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 (see recipe below)


  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. 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.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
  4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
  5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Outline the snowflakes with the thicke royal icing and let dry for one hour. Then use the thinned out icing to flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along. If you want to add any sprinles or decorative candies, you must add them now before the icing sets. 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.

Royal Icing

4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again.  Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set.
Use the remaining thicker icing for piping decoration as desired. ¬†Gel icing color is best as it does not add a significant amount of liquid. ¬†Liquid food coloring can be used as well ‚Äď add powdered sugar as needed to compensate for any thinning that occurs.

Adapted From: Cookies from: Martha Stewart; Royal Icing from: Annie’s Eats


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