Gingerbread Snowflakes
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
38
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cup
Molasse (not robust)1 tbsp
Ground Ginger1.5 tsps
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves2 tsps
Baking Soda1 large
Egg (lightly beaten)4 cups
All-Purpose Flour1 tsp
SaltDirections:
1
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
2
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
3
Add egg and stir until combined, then stir in 3 3/4 cups flour and salt
4
Preheat oven to 325°F
5
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
6
Halve dough, then wrap 1 half in plastic wrap and keep at room temperature
7
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface
8
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
9
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)
10
Transfer cookies to racks to cool completely
11
Make more cookies with remaining dough and scraps (reroll once)
12
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies
13
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
14
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
15
Add egg and stir until combined, then stir in 3 3/4 cups flour and salt
16
Preheat oven to 325°F
17
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
18
Halve dough, then wrap 1 half in plastic wrap and keep at room temperature
19
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface
20
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
21
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)
22
Transfer cookies to racks to cool completely
23
Make more cookies with remaining dough and scraps (reroll once)
24
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies