Gingerbread Snowflakes with Icing That Hardens
Transform your holiday baking into a dazzling treat with these Gingerbread Snowflakes with Icing That Hardens! Infused with warm spices like ginger, cinnamon, and cloves, these festive cookies boast a soft, chewy texture and a rich molasses flavor that's perfect for the season. Each snowflake is adorned with a beautifully smooth icing that sets firm, making them ideal for intricate designs and easy storage. Whether you're decorating with kids or creating elegant edible gifts, these cookies are as fun to make as they are to eat. Plus, they stay fresh for days, making them the perfect addition to your holiday cookie tray or dessert table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Ground ginger
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 0.75 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.667 cup Unsulphured molasses
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 1 tablespoon Light corn syrup
- 0.25 teaspoon Vanilla extract (for icing)
Instructions
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to approximately 1/4 inch thickness. Use snowflake-shaped cookie cutters to cut out shapes, and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set and slightly firm to the touch. Avoid overbaking to keep gingerbread soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the icing, whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth. The consistency should be slightly thick but spreadable. If needed, add more milk, 1 teaspoon at a time, to adjust consistency.
Once the cookies are completely cooled, transfer the icing to a piping bag with a small round tip or use a small spoon. Decorate the cookies with icing, adding details to mimic snowflake patterns.
Allow the icing to harden completely for 2-3 hours before storing or serving.
Store cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.7 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
