Name: Frozen Snowflake Gingerbread Cookies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 1
Ingredients: 1/2 cup butter, cubed -; 1/2 cup sugar -; 1/2 cup molasses -; 2 teaspoons white vinegar -; 1 large egg, room temperature, lightly beaten -; 3 cups all-purpose flour -; 1/2 teaspoon baking soda -; 1/2 teaspoon ground ginger -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon salt -; ROYAL ICING: -; 1-3/4 to 2 cups confectioners' sugar -; 2 to 3 tablespoons warm water -; 4-1/2 teaspoons meringue powder -; Blue and violet paste food coloring -; FONDANT: -; 2 teaspoons water -; 3-1/2 cups miniature marshmallows -; 2 tablespoons shortening -; 2 cups confectioners' sugar, sifted -; Additional confectioners' sugar for dusting -; Optional: Coarse sugar and luster dust -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Frozen Snowflake Gingerbread Cookies

1. 1/2 cup butter, cubed -

2. 1/2 cup sugar -

3. 1/2 cup molasses -

4. 2 teaspoons white vinegar -

5. 1 large egg, room temperature, lightly beaten -

6. 3 cups all-purpose flour -

7. 1/2 teaspoon baking soda -

8. 1/2 teaspoon ground ginger -

9. 1/2 teaspoon ground cinnamon -

10. 1/4 teaspoon salt -

11. ROYAL ICING: -

12. 1-3/4 to 2 cups confectioners' sugar -

13. 2 to 3 tablespoons warm water -

14. 4-1/2 teaspoons meringue powder -

15. Blue and violet paste food coloring -

16. FONDANT: -

17. 2 teaspoons water -

18. 3-1/2 cups miniature marshmallows -

19. 2 tablespoons shortening -

20. 2 cups confectioners' sugar, sifted -

21. Additional confectioners' sugar for dusting -

22. Optional: Coarse sugar and luster dust -

How to cook deliciously - Frozen Snowflake Gingerbread Cookies

1. Stage

In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.

2. Stage

Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle.

3. Stage

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely.

4. Stage

For icing, in a large bowl, combine 1-3/4 cups confectioners' sugar, 2 tablespoons warm water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes, adding more confectioners' sugar or warm water as needed. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.

5. Stage

Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container.

6. Stage

For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, about 30 seconds longer; stir. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined.

7. Stage

Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes.

8. Stage

Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.