Best 3 Gingerbread Snowflakes Recipes
In the festive season when the tantalizing aroma of sweet treats fills the air, gingerbread snowflakes emerge as a captivating culinary creation. These delightful edible ornaments are not just a feast for the palate, but also a visual masterpiece, adding a touch of whimsy and enchantment to your holiday décor. Whether you're seeking a fun baking project to engage the entire family or aiming to impress your guests with a unique dessert, gingerbread snowflakes are sure to bring joy and merriments to your kitchen and table.
Let's cook with our recipes!
GINGERBREAD SNOWFLAKES
This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 cookies
Number Of Ingredients 14
Steps:
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
- Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
- Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.
GINGERBREAD SNOWFLAKES
Cutting my favorite gingerbread cookie dough into snowflake shapes and decorating them with white icing was ideal for my theme get-together. I save these crunchy treats to enjoy on the way home from our Christmas tree outing. -Shelly Rynearson, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. , Bake at 350° until edges are firm, 10-12 minutes. Remove to wire racks to cool., In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a pastry bag fitted with a tip; pipe frosting onto cookies in desired designs.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 68mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD SNOWFLAKES
Steps:
- Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
- Preheat oven to 325°F.
- Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
- Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
- Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
Tips:
- Use a light hand when rolling out the dough: The dough is delicate, so be careful not to overwork it. Roll it out just enough so that it's smooth and even.
- Chill the dough before cutting out the snowflakes: This will help to prevent the dough from spreading too much in the oven.
- Use a sharp knife to cut out the snowflakes: This will help to create clean, crisp edges.
- Bake the snowflakes until they are just set: They should be slightly soft in the center when you take them out of the oven.
- Decorate the snowflakes with your favorite toppings: You can use sprinkles, candy, or frosting to make your snowflakes festive.
Conclusion:
Gingerbread snowflakes are a fun and festive way to celebrate the holiday season. They're easy to make and can be decorated in a variety of ways. Whether you're looking for a simple snack or a festive treat to share with friends and family, these gingerbread snowflakes are sure to please.
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