Christmas Gingerbread Snowflake Cookies
Ingredients
Cookies
- 4 cups all-purpose flour (you may need as much as 5 cups)
- 1/3 cup cornstarch
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon pink salt
- 1 cup unsalted butter, softened slightly but still cool
- 2/3 cup molasses
- 2 tsp vanilla
- 2 eggs
Icing
- 1/4 cup liquid from can of chickpeas OR 2 egg whites
- 3 cups sifted powdered sugar
- 1 tsp vanilla extract
- 2-3 tsp water (as needed)
- 1 tsp Pink Pitaya @suncorefoods
Preparation
Mix all dry ingredients for the cookies together in a bowl.
In a separate bowl, cream the butter and add wet ingredients including molasses, vanilla, and eggs.
Combine the wet and dry mixtures to form a dough and chill in the refrigerator for at least one hour.
Preheat oven to 350°F and line baking sheets with parchment paper.
Roll out the chilled dough on a floured surface and cut into snowflake shapes using cookie cutters.
Place the cut cookies on the prepared baking sheets and bake for 8 to 10 minutes or until firm.
Allow the cookies to cool completely on a wire rack.
For the icing, whisk the chickpea liquid or egg whites with powdered sugar, vanilla extract, and water until smooth, adjusting consistency as needed.
Add pink pitaya powder for color and decorate the cooled cookies with the icing.
Tips
Adjust flour amount if dough is too sticky, up to 5 cups total.
These cookies can be stored in an airtight container for up to a week and may freeze well for longer storage.
