Gingerbread Snowflakes With Icing That Hardens
- Reviews 3
Ready In: 2 hrs 10 mins
Yields: 5 dozen (approx)
Ingredients
COOKIES
- 1 cup butter, softened
- 1 cup sugar
- 1 cup molasses
- 1⁄4 cup water
- 5 cups all-purpose flour
- 2 1⁄2 teaspoons ginger powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon salt
ICING
- 3 3⁄4 cups confectioners' sugar
- 1⁄4 cup water
- 1 1⁄2 teaspoons light corn syrup
- 1⁄2 teaspoon vanilla
Directions
- Set oven to 350 degrees F.
- Prepare ungreased baking/cookie sheet/s.
- In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
- Beat in molasses and water.
- In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
- Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
- Lightly flour a work surface.
- Roll out the chilled dough to 1/4-inch thickness.
- Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
- Place the dough stars onto prepared cookie sheet about 2-inches apart.
- Bake for about 10-12 minutes or until edges are firm.
- Remove to wire racks and cool.
- For the icing; in a bowl combine all icing ingredients until smooth and well combined.
- Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
- Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
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