Gingerbread Snowflake Cookies

Posted on: Friday, December 12, 2014

Oh, holiday party season. . . .
As my festively-dressed friends and I sat around my tiny, sparkling Christmas tree this past weekend, we sipped red and green cocktails and nibbled on roasted chestnuts, assorted cheeses and charcuterie. To add to the spirit, we committed to a light game of Yankee Swap with an eclectic mix of gifts for each of us. Each “player” picked a number from a hat and got a crack at picking a gift. While we eagerly anticipated the unveiling of each gift, the overall trading process was surprisingly civil. I lucked out with a Bacon-making Set (thanks Katie!) and can’t wait to put it to use this winter…


The evening continued with some other festive munchies, excessive amounts of laughs and vino, and an assortment of 90's throwback tunes. Ahead of time, I frosted some spicy gingerbread cookies with a sweet and sticky white icing. While it was not snowing outside, it sure was inside!

Gingerbread Snowflake Cookies

Cookies (Martha Stewart’s recipe)
6 c all-purpose flour, plus more for dusting
1 t baking soda
1/2 t baking powder
2 sticks unsalted butter, softened
1 c packed dark-brown sugar
4 t ground ginger
4 t ground cinnamon
1 1/2 t ground cloves
1 t finely ground pepper
1 1/2 t coarse salt
2 large eggs
1 c molasses

Icing
3 c confectioners sugar
2 t vanilla
2 t lemon juice
4 t water 
*if it’s too thin, add more sugar and if it’s too thick, add more water

In a large bowl, sift together flour, baking soda, and baking powder.

In the bowl of an electric mixer fitted with a paddle attachment, add the butter and brown sugar. Mix on medium speed until fluffy. Mix in the spices and salt, then eggs and molasses. Reduce speed to low. Slowly add the flour mixture and mix until just combined. Divide the dough into three rounds; wrapping each tightly with plastic wrap. Refrigerate until cold, about 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll out one of the rounds of dough on a lightly floured work surface to 1/4-inches thick. Cut snowflakes with a 7-inch snowflake-shape cookie cutter. Repeat with the remaining balls of dough.

Bake the cookies in batches until crisp,12 to 14 minutes. Let cool on a wire racks while you prepare the icing.

Whisk together all of the icing ingredients in a bowl until you have a thick paste. Add more sugar if too thin and more water if too thick. Spoon the mixture into a piping bag (or a plastic bag where you cut a small slit at one of the corners) and start piping away. Makes about 22-24 cookies, depending on the size of your cookie cutter.
This recipe can easily be split in half for a smaller crowd. Artistic license encouraged!

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