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)
- In a large bowl, sift together the flour, salt, baking soda, ginger, five-spice powder, and nutmeg; set aside.
- 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.
- Divide dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 350˚. Line 2 baking sheets with parchment paper, and set aside.
- 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.
- Bake for 8 to 12 minutes, or until the edges are just beginning to brown. Repeat process with the second half of the dough.
- 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.
Makes 1¼ cups
- 2 tablespoons cold water
- 1 tablespoon plus 1½ teaspoons meringue powder
- 1 cup confectioners’ sugar
- In a small bowl, whisk together the water and meringue powder until frothy. Whisk in the confectioners’ sugar, and beat until smooth.
- Spoon the icing into a pastry bag fitted with a small tip, and pipe decorations onto the gingerbread cookies.