Classic Gingerbread Snowflakes Cookies

Classic Gingerbread Snowflakes Cookies

One of the oldest and most revered cookie exchanges is the annual Wellesly Cookie Exchange, which these Classic Gingerbread Snowflake cookies would be perfect for. 

Classic Gingerbread Snowflakes Cookies
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons Chinese five-spice powder
  • ¼ teaspoon ground nutmeg
  • ½ cup butter-flavored solid vegetable shortening
  • ½ cup sugar
  • 1 egg
  • ⅔ cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1 recipe Royal Icing (recipe follows)
  1. In a large bowl, sift together the flour, salt, baking soda, ginger, five-spice powder, and nutmeg; set aside.
  2. In a large bowl and using an electric mixer at medium speed, beat together the shortening and sugar until light and fluffy, about 5 minutes. Add the egg, molasses, and vanilla extract, and beat until well combined. Gradually add the flour mixture to the shortening mixture, and mix until combined.
  3. Divide dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours, or overnight.
  4. Preheat oven to 350˚. Line 2 baking sheets with parchment paper, and set aside.
  5. On a lightly floured surface, roll the first half of the dough to ¼-inch thickness. Using a 4-inch snowflake-shaped cutter, cut cookies. Using an offset spatula, gently move the cookies to the prepared baking sheet, spacing 1 inch apart.
  6. Bake for 8 to 12 minutes, or until the edges are just beginning to brown. Repeat process with the second half of the dough.
  7. Let the cookies cool on the baking sheets for 2 minutes. When firm enough to move, transfer to wire racks to cool completely. Decorate with Royal Icing.

Royal Icing
Makes 1¼ cups
  • 2 tablespoons cold water
  • 1 tablespoon plus 1½ teaspoons meringue powder
  • 1 cup confectioners’ sugar
  1. In a small bowl, whisk together the water and meringue powder until frothy. Whisk in the confectioners’ sugar, and beat until smooth.
  2. Spoon the icing into a pastry bag fitted with a small tip, and pipe decorations onto the gingerbread cookies.



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