Gingerbread Snowflakes With Icing That Hardens |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 8 |
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When I made these I did not get 5 dozen cookies, it will depend on the size you cut them so yield is only estimated, also I added 1/4 cup more sugar as we prefer a sweeter cookie - plan ahead the dough needs to chill for a few hours before rolling out, prep time includes chilling time - this icing will harden on the cookies once dried - of coarse you may cut into any desired shapes Ingredients:
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 |
3 3/4 cups confectioners' sugar |
1/4 cup water |
1 1/2 teaspoons light corn syrup |
1/2 teaspoon vanilla |
Directions:
1. Set oven to 350 degrees F.
2. Prepare ungreased baking/cookie sheet/s.
3. In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
4. Beat in molasses and water.
5. In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
6. Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
7. Lightly flour a work surface.
8. Roll out the chilled dough to 1/4-inch thickness.
9. Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
10. Place the dough stars onto prepared cookie sheet about 2-inches apart.
11. Bake for about 10-12 minutes or until edges are firm.
12. Remove to wire racks and cool.
13. For the icing; in a bowl combine all icing ingredients until smooth and well combined.
14. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
15. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
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