Yield: Yields about 24 cookies.
I wanted to capture the flavor of gingersnaps in a cookie that I could roll out and cut into festive shapes. Every Christmas, I make these with my niece and nephew, who love to cut them into snowflakes. After we bake them, I fill a couple of pastry bags with the icing and let the kids go to town.
Divide the dough in half, shape into two balls, and wrap each in plastic. Refrigerate for at least 2 and up to 8 hours.
Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment.
Working with one piece of dough at a time, roll it on a lightly floured piece of parchment until it’s about 1/8 inch thick. Put the parchment and dough onto another cookie sheet and refrigerate for 30 minutes. Cut out cookies with a 5-inch snowflake cookie cutter. Remove excess dough from around the cutouts and transfer them with a spatula to the prepared sheets, spacing them about 2 inches apart. You can gather and reroll the scraps up to 2 times.
Bake one sheet at a time until the cookies begin to darken around the edges, 6 to 8 minutes.
Cool on the sheet on a rack for about 15 minutes. Transfer the cookies directly to the rack and cool completely.
Put about three-quarters of the icing in a clean 1-quart container. Put the remaining icing in a small container and tint with the blue food coloring. (Stir in coloring a bit at a time until the desired shade is reached.)
Put a small amount of the white icing in a piping bag fitted with a straight #2 tip and pipe the outline of the cookie.
Stir water, a few drops at a time, into the remaining white icing until the icing no longer stays peaked when piped but creates a smooth surface. To test, put a small amount in another piping bag with a #2 tip (the icing will drip, so have a cloth ready). Fill in the lines on each cookie, allow the icing to spread, and be careful not to overfill—use a small paintbrush to help spread the icing if necessary. Let the cookies air dry until the icing is set; 2 to 3 hours.
When the white icing is completely dry, put the blue icing in a clean piping bag fitted with a #2 tip and pipe branched lines connecting opposite tips of the snowflakes. Decorate with dragées while the blue icing is wet.
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I like this recipe.
Amazing recipe and also their texture.
Thanks for sharing this article. keep it up!
I like the shape of it.
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