Loved by kids and grownups alike, gingerbread cookies are a classic holiday treat. Here, we put a new spin on them with a pretty snowflake design. The best part? They’re the perfect size for dunking!
Ingredients: For the Cookies
- 2 ¾ cup all-purpose flour, plus a little extra for rolling
- 2 ½ tsp baking powder
- 1 tbsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 8 tbsp (1 stick) unsalted butter, at room temperature
- 2/3 cup firmly packed light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/3 cup dark molasses
- Small snowflake or 6-pointed star cookie cutter
Ingredients: For the Icing
- ½ cup unsweetened cocoa powder
- ¼-½ cup granulated sugar (depending on howsweet you’d like it to be)
- 1/8 tsp salt
- 1/3 cup hot water
- 3 ½ cup whole milk
- 1 tsp vanilla extract
- Using a wooden spoon, combine the flour, baking powder, spices and salt in a bowl and set aside.
- In a large bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until creamy.
- With the mixer off, scrape down the sides of the bowl.
- Incorporate the eggs and molasses with the mixer set at medium speed.
- Add the flour mixture.
- Beat on low speed until blended—the dough will look like moist pebbles.
- Press the dough together and divide in half.
- Form each half into a flat disk and wrap in plastic wrap.
- Refrigerate for 1 hour.
- Grease baking sheets.
- Preheat oven to 350º.
- Sprinkle work surface with flour.
- Working with half of the dough at a time, place a disk on the work surface and sprinkle lightly with flour.
- Roll out the dough with a rolling pin until it’s about ¼″ thick. Sprinkle more flour as needed.
- Cut out shape with cookie cutter and place on sheet pan.
- Put in the oven and bake until light brown around the edges—exact time will depend upon the size of your cookies (approx. 8-10 minutes). Keep a close eye on the first batch!
- Remove from oven and let cool for 10 minutes. Using a metal spatula, move the cookies to a wire rack and allow to cool completely.
- In a bowl, stir confectioners sugar and milk until smooth.
- Beat in corn syrup until smooth and glossy. If it's too thick, add in a little extra corn syrup or water.
- Dip the tops of cooled cookies in the glaze, allowing excess glaze to drip off before placing them on a drying rack.
- Once the glaze has dried completely, use a squeeze bottle and the remaining icing to decorate the snowflake. You may need to add a touch more sugar if it's not thick enough.