All you need is cookie dough, cute snowflake cookie cutters (I used William Sonoma's), Glitter from the craft store, royal icing, piping bag and small round tip, and ribbon.
- 8 ounces (2 sticks) unsalted butter, softened at room temperature
- 3/4 cup packed light brown sugar
- 1 egg
- 1/2 cup dark molasses (not blackstrap)
- 1/2 teaspoon pure vanilla extract
- 3 1/4 cups cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 2 cups or more confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon egg white*
Make the Gingerbread: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.
Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
Preheat the oven to 350 degrees F.
Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.
To make the Royal Icing: In a mixer, blend the confectioners' sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency.
I followed her royal icing recipe but added 1 more cup of powder sugar to get the consistency I was looking for. Then I used an piping bag and small round tip to pipe out the snowflake designs. Next while the icing was still wet I used NON EDIBLE glitter and dumped it on top of the frosting and then dumped the excess off. Lastly I let them dry for one day, then tied cute ribbons on them so that they are ready to hang on the tree.