Sparkling Snowflake Gingerbread Cookies

With the tree up and the mantel all trimmed, I couldn't wait any longer to bake/decorate the snowflake cookies.  I loved making these cookies last year.  The colorful snowflakes are the perfect addition as ornaments to the wall tree hanging in the front hallway. Without them, the tree was looking dull with its mostly silver ornaments.  This year, I added pink and emerald to the color scheme.

Gingerbread Recipe:

1 1/2 Cup Shortening

1 1/2 Cups Sugar

1 1/2 Cup Dark Molasses

(cream together)

12 1/2 Cups All Purpose Flour

4 Teaspoons Ground Ginger

4 Teaspoons Ground Cinnamon

1 1/2 Teaspoons Salt

(sift and combine)

Chill dough one hour.

Prepare Royal  Icing Recipe (below)

Royal Icing Recipe:

6 Egg Whites - Room Temperature

1 1/2 Cream of Tartar

2 Lb Confectioners Sugar, Sifted

(combine in mixing bowl and mix on high 7-10min)

Store icing at room temperature in covered container.

As you pipe your lines, sprinkle sanding sugar over the wet icing.  I use a different paper plate under the cookie for each sprinkle color so I can funnel the excess sugar back into the container.

Have fun with the designs and try something new with each cookie.  Most of the cookies shown are outlined, but try filling in an entire cookie.  It will absolutely sparkle!  Store icing at room temperature in covered container.   

Let the cookies set overnight.  While still fragile, the icing will be hard and the sugar and candy pearls will be firmly set to the cookie.

If you are unsure about piping Royal Icing, these cookies are a great starting point.  The sanding sugar is very forgiving over unsteady lines.  

A couple of cookies decorated by my 8 year old daughter are included in the photo below.  The snowflake designs are perfect for involving your kids in your holiday baking.