GINGERBREAD SNOWFLAKES
Cutting my favorite gingerbread cookie dough into snowflake shapes and decorating them with white icing was ideal for my theme get-together. I save these crunchy treats to enjoy on the way home from our Christmas tree outing. -Shelly Rynearson, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. , Bake at 350° until edges are firm, 10-12 minutes. Remove to wire racks to cool., In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a pastry bag fitted with a tip; pipe frosting onto cookies in desired designs.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 68mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD SNOWFLAKES
This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 cookies
Number Of Ingredients 14
Steps:
- 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 a small plain round tip (such as Ateco #7). 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.
GINGERBREAD SNOWFLAKES
This snowflake gets its icy sheen from piped Royal Icing dusted with sanding sugar. You can use this basic recipe to make gingerbread men or other cutout shapes; just alter the baking time if the size of the cutter is different. Decorate each with Royal Icing, candies, sprinkles, and other embellishments, as desired.
Yield makes about 2 dozen
Number Of Ingredients 13
Steps:
- Whisk together flour, baking soda, salt, and spices in a large bowl. Set aside.
- Put butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy. Add eggs and molasses and mix until combined. Add flour mixture; mix on low until combined. Divide dough into thirds; wrap each in plastic. Chill 1 hour.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- On a generously floured piece of parchment, roll dough just under 1/4 inch thick. Brush off excess flour and freeze until firm, about 15 minutes.
- Cut dough into snowflake shapes with a 7-inch cookie cutter. Transfer to prepared baking sheets, and freeze until firm, 15 minutes.
- Bake cookies for 12 to 14 minutes, or until crisp but not darkened, rotating sheets halfway through once and firmly tapping down pan. Transfer cookies to wire racks to cool completely.
- Place icing in a pastry bag fitted with a small plain tip (Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Tap off excess sugar and allow icing to set completely at room temperature, about 1 hour. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
- To create these lacy designs, fill a piping bag fitted with a small plain tip (Ateco #7) with Royal Icing. Pipe a line along each axis, applying a little extra pressure to create a dot. Pipe several dots around center axis. While icing is wet, sprinkle it with fine sanding sugar. Let stand 5 minutes; shake off excess. To package cookies, dry for several hours; remove excess granules with a dry pastry brush.
GINGERBREAD SNOWFLAKES
This is adapted from marthastewart.com. This is an amazing cookie dough--it is so easy to work with, roll out and cut into shapes. Also extremely flavorful--I especially love the addition of freshly ground black pepper! I added a bit more ginger and cloves, since we love spicy gingerbread. I did cut these into snowflake shapes.
Provided by spatchcock
Categories Dessert
Time 3h25m
Yield 16 large cookies
Number Of Ingredients 14
Steps:
- 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 three disks of equal size; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350°. Roll out dough on a lightly floured work surface. 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 (it only took me about 11 minutes, so be sure to check them often). Let cool on sheets on wire racks.
- If you decide to frost cookies: Put icing in a pastry bag fitted with a small plain round ti. 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. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
Nutrition Facts : Calories 398.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 56.9, Sodium 333.3, Carbohydrate 66, Fiber 1.7, Sugar 25.1, Protein 5.8
GINGERBREAD SNOWFLAKES WITH ICING THAT HARDENS
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
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h10m
Yield 5 dozen (approx)
Number Of Ingredients 14
Steps:
- 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).
Nutrition Facts : Calories 1493.7, Fat 38.3, SaturatedFat 23.6, Cholesterol 97.6, Sodium 786.2, Carbohydrate 278.5, Fiber 3.9, Sugar 166.5, Protein 13.4
FROZEN SNOWFLAKE GINGERBREAD COOKIES
These snowflake cookies will melt in your mouth as soon as they hit your tongue. Experiment with your favorite colors and give your cookie trays an unexpected twist. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 cookies
Number Of Ingredients 21
Steps:
- In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. , For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container., For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30 seconds longer. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined., Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. , Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.
Nutrition Facts : Calories 354 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 3g protein.
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