Our family continued the Christmas Gingerbread House tradition in grand style last night.
The gingerbread houses turned out great but they made me hungry for gingerbread cookies. (Ones that are a little less hard than the walls of the house.)
So I decided to whip up a batch of gingerbread snowflakes to munch on while I watched the decorating. This recipe came from annieseats.com. Thanks Annie!
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg
Cover the bowl and chill the dough for at least one hour. Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.
Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.
Decorate cookies with royal icing and sprinkles for an extra touch of sweetness.
Oh, and did I mention that these cookies make great decorations for my Gingerbread cupcakes?
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