Gingerbread Snowflakes With Icing That Hardens

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“When I made these I did not get 5 dozen cookies, it will depend on the size you cut them so yield is only estimated, also I added 1/4 cup more sugar as we prefer a sweeter cookie --- plan ahead the dough needs to chill for a few hours before rolling out, prep time includes chilling time --- this icing will harden on the cookies once dried --- of coarse you may cut into any desired shapes”
2hrs 10mins
5 dozen (approx)

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Prepare ungreased baking/cookie sheet/s.
  3. In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
  4. Beat in molasses and water.
  5. In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
  6. Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
  7. Lightly flour a work surface.
  8. Roll out the chilled dough to 1/4-inch thickness.
  9. Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
  10. Place the dough stars onto prepared cookie sheet about 2-inches apart.
  11. Bake for about 10-12 minutes or until edges are firm.
  12. Remove to wire racks and cool.
  13. For the icing; in a bowl combine all icing ingredients until smooth and well combined.
  14. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
  15. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).

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