Gingerbread Snowflakes
Ingredients: All-purpose flour, Salt, Baking soda, Ground ginger, Ground cinnamon · 100 min cook time · 200kcal · ₩7,500
Ingredients
2cups All-purpose flour, 0.5tsp Salt, 1tsp Baking soda, 2tsp Ground ginger, 1tsp Ground cinnamon, 0.5tsp Ground cloves, 0.25tsp Freshly ground black pepper, 0.25tsp Cayenne pepper, 1tbsp Unsweetened cocoa powder, 1stick Unsalted butter, 0.5cup White sugar, 1whole Egg, 1tsp Vanilla extract, 0.5cup Molasses, 1cup Powdered sugar, 2tbsp Cold fresh water
Instructions
1. Mix all-purpose flour, salt, baking soda, ground ginger, ground cinnamon, ground cloves, freshly ground black pepper, cayenne pepper, and unsweetened cocoa powder in a bowl. Whisk for about a minute until thoroughly combined.
2. In a separate bowl, cream room temperature unsalted butter and white sugar until light and fluffy using a hand mixer.
3. Add one whole egg, vanilla extract, and molasses to the creamed butter and sugar. Blend with the mixer, ensuring the egg is blended first with a little butter mixture, then incorporate the rest until everything is beautifully mixed.
4. Dump the dry ingredients into the wet ingredients all at once. Using a stiff spatula or wooden spoon, slowly and surely mix the wet and dry ingredients together. After about half a minute of thoughtful mixing, it will start to come together. Continue mixing until a relatively stiff cookie dough is formed.
5. Transfer the dough onto a large piece of plastic wrap. Fold the plastic over and press and shape the dough into a rectangle, about an inch high by about 4 inches wide. Chill in the fridge for about an hour until the dough is cold and firm.
6. Pull the chilled dough out of the fridge and unwrap it. Slice the dough across every 3/8 of an inch from one end to the other. Cut each slice in half, and then each half into three equal pieces.
7. Quickly shape the small dough pieces into logs about 2 to 2.5 inches long. Place one log on a Silpat-lined baking sheet. Take two more pieces, cross them over the first log to form a six-pointed star. Pinch the ends of each point to make them pointy and press the center a little to flatten it out. Repeat for all cookies.
8. Bake in the center of a 350°F (175°C) oven for about 12 minutes, or until they look baked. The exact cooking time depends on whether you want chewy or crispy cookies.
9. Let the cookies rest on the pan for 5 minutes, or until cool enough to safely transfer them onto a wire rack. Let them cool down completely to room temperature.
10. To make the icing, mix powdered sugar with a small splash of cold fresh water until smooth. Adjust consistency by adding more powdered sugar if too runny, or more water if too stiff. Transfer the icing into a piping bag with a small round tip, or use a Ziploc bag with a tiny corner snipped off.
11. Decorate the cooled cookies. For a simple design, pipe three lines from point to point, and then make six small dots between the lines. For a slightly more complex design, pipe two small angled lines off the larger center line. For an intricate design, add an extra line or dot. Snowflakes are like snowflakes, no two are the same, and none are perfect.
Source: Watch the original video