Classic Gingerbread SnowflakesKelsey Banfield
Gingerbread men are one of the most classic Christmas cookies of all time, and for good reason. The spicy soft cookies are absolutely delicious to eat and so much fun to decorate. When I rolled out some of our favorite dough the other day, my daughter and I decided to change things up a bit and make our gingerbread into snowflakes instead. We used our enormous snowflake cookie cutter from Williams-Sonoma to cut out the shapes. After they had baked, we decorated them with some simple white icing and white sanding sugar. The glittery goodies had a pretty winter feel and the snappy ginger taste we absolutely love. Have fun with your cookie cutters and see what shapes you can make, then get them all ready to put on the platter for Santa!
2 sticks unsalted butter, room temperature
1 cup dark brown sugar, tightly packed
1 large egg
1/3 cup molasses
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 pinch Kosher salt
4 cups all-purpose flour
1. In a mixer fitted with paddle attachment beat the butter and sugar until light and fluffy. Add the egg and mix well. With the mixer on low add in the molasses, cinnamon, ginger, baking soda and salt. Then add the flour until everything is just incorporated. Transfer dough to sheets of plastic wrap. Divide dough in half and wrap each half tightly in plastic. Chill in the dough for at least 4 hours or up to a day.
2. Preheat oven to 375ºF. Line cookies sheets with parchment paper or a silicone liner and set aside.
3. Flour a counter top generously then roll out one half of the dough. Use the snowflake cookie cutters to make the desired shapes. Any shape cookie cutter could be used. Place the cut cookies on the lined cookie sheets and decorate as desired. Gather and re-roll dough scraps until everything is used up. Bake for 13 to 15 minutes, or until cookies are set. Transfer to a wire rack and decorate after cooling.