Gingerbread Snowflakes
Ingredients
- 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 teaspoon coarse salt
- 2 large eggs
- 1 cup unsulfured molasses
- Royal icing
- Fine sanding sugar, for sprinklingDirections
1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- 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.
- 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.
- Bake cookies until crisp but not dark,12 to 14 minutes. Let cool on sheets on wire racks.
- Put icing in a pastry bag fitted with as mall plain round tip.Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.
Full recipe here.
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