Mix together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. If you don't have a mixer mix it by hand until all lumps are gone.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7-inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. If you don't have parchment paper just use a pan.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks or on a pan.
Put icing* in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.
Enjoy your gingerbread snowflake cookies
*To make the icing, beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 more minute. If icing is too thick, add more eggs whites and if it's too thin, add more sugar.
Just follow the six steps that i have listed for you
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 225 (30%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 113.8mg||35 %|
|Sodium 923.8mg||32 %|
|Potassium 422.2mg||11 %|
|Total Carbohydrate 128.9g||38 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 126.9g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 762
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