Happy Friday everyone!
As I mentioned in yesterday’s post, I love spending baking sweet treats in the kitchen around Christmas. It’s something that I look forward to and can spend hours piping, placing sugar pearls, and decorating beautiful cookies. This year I decided to switch out my typical sugar cookie snowflakes with something a bit different. Using my go-to gingersnap recipe and piping with cream cheese icing, these cookies are amazing and are perfect for cups of hot tea or coffee by the Christmas tree.
Keep reading for the full recipe after the jump!
Gingersnap Snowflakes
Ingredients:
- 1 C brown sugar
- 3/4 C oil
- 1/4 C molasses
- 1 egg
- 2 1/4 C flour
- 2 t baking soda
- 1 t ginger
- 1 t cinnamon
- 1/2 t cloves
- 1/4 t salt
For cream cheese icing:
- 8 oz cream cheese, softened at room temperature
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature and cut into pieces
- 1 C confectioners sugar
- 1 t pure vanilla extract
Directions:
Preheat oven to 350 degrees F.
Combine brown sugar, oil, molasses, and egg in a mixer on medium speed. Combine dry ingredients and add (on low speed) to the mixtures. Chill dough for one hour. Use flour and rolling pin to roll out dough to 1/2 to 3/4 inch thick. Using snowflake cookie cutter cut out cookies and place on parchment lined baking sheets. Bake for 8-10 minutes.
Remove from oven. Allow to cool for a few minutes and then transfer to cooling racks.
Meanwhile mix up cream cheese icing in the mixer. (Original recipe from Martha Stewart) Combine cream cheese and butter. Then slowly mix in powdered sugar and finish off with the vanilla extract. Fill piping bags with icing. Using a medium round tip pipe designs and patterns on your snowflakes. Instead of doing the same design, I opted to make each snowflake pattern unique. At the center of each snowflake, finish with a sugar pearl.
Eat and enjoy!
Looking for more cookie recipes for your cookie exchange? Head here for all the cookie recipes from The Sweetest Season here and enter the giveaway here.