Iced Gingerbread Snowflake Cookies

Servings

Prep time

60 minutes

Cook time

20 minutes

Calories

90 kcal

Directions

In large bowl, whisk flour, cinnamon, ginger, baking soda, cloves and salt. In separate large bowl, with mixer on medium-high speed, beat granulated sugar and shortening 2 minutes or until fluffy, scraping down bowl occasionally. Add egg, molasses and vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Add flour mixture; beat on medium speed 1 minute or just until incorporated.
Transfer dough to well-floured work surface; divide into 2 equal pieces. Shape each piece into disk; wrap each disk with plastic wrap and refrigerate at least 2 hours or up to overnight.
Position 2 oven racks to upper and lower positions. Preheat oven to 350°; line 3 baking pans with parchment paper. Working with 1 dough disk at a time, remove plastic wrap from dough and place on well-floured work surface; sprinkle dough with flour. With rolling pin, roll out dough to ¼-inch thick; with 3-inch snowflake cookie cutter, cut out cookies and place 2 inches apart on prepared pans. Gather dough scraps, re-roll and cut out additional cookies; place on prepared pans.
Bake cookies 10 minutes or until set and edges are lightly browned, rotating pans between upper and lower racks halfway through baking; cool 5 minutes on pans, then transfer to wire rack to cool completely. Repeat with remaining 1 pan of cookies.
In medium bowl, whisk powdered sugar, corn syrup and milk. Makes about 1 cup glaze.
Working with 1 cookie at a time, dip top of cookie into glaze, allowing excess to drip off, and place, glaze side up, on wire rack; immediately sprinkle with sugar sprinkles, if desired. Let cookies stand 1 hour or until glaze is completely hardened. Makes 30 cookies.

Iced Gingerbread Snowflake Cookies

Ingredients

Directions

Nutritional Facts