And so it’s that time of the year again, where everyone starts baking crazily. Gingerbread is usually on the baking list, and so are iced cookies. So gingerbread iced cookies it will be. I did a series of snowflakes of different sizes, mostly small ones though simply because they are cuter and easier to manage. I like this particular gingerbread recipe because the cookies don’t rise much, leaving a nice flat surface for decorations. Gingerbread softens very quickly, especially with a layer of icing on top. Big ones become very fragile. The above is the plain design – white lemon icing on gingerbread. I like the effect of the gold dragees on the white icing. Perhaps silver would have been better, but they are always out of stock, Christmas or not.
These ones are made using light turquoise lemon icing. My snowflakes are all either white or light turquoise. Somehow any other colour looks a little weird on snowflakes. Pink snowflakes anyone?
I really like these. These are flooded with icing, left to dry before the details are piped on and coarse sugar is sprinkled on the wet details. I couldn’t get hold of sanding sugar but coarse sugar works perfectly well too. Somehow these give an icy snowy feel. Aren’t they pretty?
I tried a white on turquoise combination too. I think the colour combination works pretty well! A very different feel from the white on white.
And here is the big snowflake. I only made three of these because I couldn’t bear the thought of having to decorate so many big ones. And, like I mentioned they are awfully fragile. The next time, I will make the large snowflakes with regular sugar cookie dough. Those are less fragile.
These are the other two large snowflakes that I made. I think the white on turquoise combination still looks better. Turquoise on white looks a little funny.
So did you make any snowflake cookies this year too?
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