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1
Whisk together flour, baking soda, salt, and spices in a large bowl.
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2
Set aside.
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3
Put butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment.
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4
Mix on medium speed until fluffy.
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5
Add eggs and molasses and mix until combined.
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6
Add flour mixture; mix on low until combined.
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7
Divide dough into thirds; wrap each in plastic.
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8
Chill 1 hour.
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9
Preheat oven to 350F.
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10
Line two large baking sheets with parchment paper.
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11
On a generously floured piece of parchment, roll dough just under 1/4 inch thick.
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12
Brush off excess flour and freeze until firm, about 15 minutes.
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13
Cut dough into snowflake shapes with a 7-inch cookie cutter.
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14
Transfer to prepared baking sheets, and freeze until firm, 15 minutes.
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15
Bake cookies for 12 to 14 minutes, or until crisp but not darkened, rotating sheets halfway through once and firmly tapping down pan.
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16
Transfer cookies to wire racks to cool completely.
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17
Place icing in a pastry bag fitted with a small plain tip (Ateco #7).
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18
Pipe designs on snowflakes; immediately sprinkle with sanding sugar.
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19
Tap off excess sugar and allow icing to set completely at room temperature, about 1 hour.
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20
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
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21
To create these lacy designs, fill a piping bag fitted with a small plain tip (Ateco #7) with Royal Icing.
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22
Pipe a line along each axis, applying a little extra pressure to create a dot.
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23
Pipe several dots around center axis.
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24
While icing is wet, sprinkle it with fine sanding sugar.
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25
Let stand 5 minutes; shake off excess.
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26
To package cookies, dry for several hours; remove excess granules with a dry pastry brush.
