(printer friendly recipe)
Add all of the flour mixture into the molasses mixture, stir and form the dough. Dough is somewhat soft, but with resting it will get firmer.
Divide dough in half, wrap and chill for at 3 hours, but you can prepare it ahead of time, even several days before the baking. It actually helps the dough to mature and get more flavorful.
Preheat oven to 350 F, line your baking sheet with parchment paper.
Work with one piece of the dough at a time.
I use a large silicone board to roll my dough, but you can use wooden board as well or granite top if you have one. Make sure your work surface is clean. Dust some flour under and on the top to prevent dough sticking to the table and to your rolling pin. Roll the dough as thin or as thick you like. I don’t like it too thick nor too thin, somewhere around 1/4 inch thick. If you like more chewy cookie roll them out thicker
|-another option how to roll out your dough, is to roll your dough with the help of a parchment paper, just place the dough between 2 pieces of parchment paper and using your rolling pin roll out the dough. This eliminates excessive use of flour.|
Cut out desired shapes, cutting them as close to one another as possible to minimize waste.
Transfer your unbaked cookies to your lined cookie sheets . Bake the cookies just until they’re slightly brown around the edges 8 to 10 minutes, or until they feel firm. If using 2 racks to bake the cookies, rotate the sheets in half time. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
Store in an airtight container.
Eat plain or Decorate with Royal icing
I LOVE SNOWFLAKES