Take your gingerbread cookies up a notch this year by turning them into snowflake stunners.
- Prep time 1 hour & 15 minutes
- Total time 3 hours & 30 minutes
In bowl, whisk together flour, ginger, cinnamon, baking soda, salt and cloves.
In large bowl, using hand mixer on medium speed, beat butter with sugar until light and fluffy, about 2 minutes; beat in egg and molasses until combined. Stir in flour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 3-inch snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are firm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes.
Royal Icing: Meanwhile, in large bowl, beat meringue powder with water until foamy, about 2 minutes; beat in icing sugar, 1/2 cup at a time, until stiff and glossy, about 4 minutes.
Spoon about 1/2 cup of the icing into piping bag fitted with small plain tip; pipe outlines along edges of cookies. Use remaining icing to decorate as desired. Let stand until icing is set, about 1 hour.
Makes about 32 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 59 mg
- Sugars 15 g
- Protein 1 g
- Calories 121
- Total fat 3 g
- Potassium 64 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
- Iron 5
- Folate 8
- Calcium 1
- Vitamin A 3