adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gingerbread Snowflakes
Gingerbread Snowflakes
0 Likes
Prep Time:
30 minutes
Total Time:
135 minutes
Create festive gingerbread snowflake cookies using Chef John's gingersnap cookie dough recipe with a six-pointed star cutter.
Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon fine salt
  • 0.25 teaspoon ground cloves
  • 0.125 teaspoon ground black pepper
  • 0.125 teaspoon cayenne pepper
  • 12 tablespoons unsalted butter, softened
  • 0.66 cup white sugar
  • 0.25 cup molasses
  • 0.5 teaspoon vanilla extract
  • 1 large egg
  • 1 cup powdered sugar
  • 4 teaspoons water, or as needed
Instructions:
  • Collect all the ingredients.
  • Combine 2 cups plus 2 tablespoons of flour, cocoa powder, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne in a large bowl and whisk until well combined.
  • In a separate bowl, use an electric mixer to blend butter and sugar until pale yellow and creamy, about 2 minutes. Mix in molasses, vanilla, and egg until well combined. Gently fold in the flour mixture until fully incorporated.
  • Lay a piece of plastic wrap on the counter, place the dough on top, then wrap the dough with the plastic while shaping it into a 1-inch high by 4 to 5-inch wide rectangle. Chill in the refrigerator until cold and firm, around 1 hour.
  • Preheat the oven to 350°F (175°C) and prepare a baking sheet with a Silpat mat.
  • Once the dough has chilled, cut it into 14 or 15 pieces that are about 3/8 inch thick. Then, slice each piece in half and cut each half into 3 strips lengthwise.
  • Take 3 strips of dough and shape them into a 6-pointed star, then place it on the baking sheet with some room for spreading.
  • Bake in a preheated oven for 12 minutes for chewy cookies, or 15 minutes for crispy ones. Take them out and let them rest for 5 minutes before transferring to a wire rack. Allow to cool for about 30 minutes.
  • Combine the powdered sugar and water until a smooth ribbon forms. Fill a piping bag with a small round tip with the icing and create snowflake patterns on the cooled cookies.
  • Indulge in and savor!

Similar Recipes