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Snowflakes Gingerbread Cookies with Pink Pitaya Glaze

Although our favorite time of the year may be over but we are not done celebrating! We have the perfect Melt-In-Your-Mouth Snowflakes Gingerbread Cookies glazed with our Suncore Foods® Pink Pitaya Supercolor Powder for you to munch on. These aren't your average cookies, they are extra special Pink and Cream Winter Wonderland homemade gingerbread cookies that add a little sparkle & dragon fruit fun to the festive season.


Ingredients

Snowflakes gingerbread cookies:
4 cups all-purpose flour (you may need 5 cups)
1/3 cup cornstarch
2 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon Suncore Foods® Rose Salt
1/8 teaspoon ground cloves
1 cup unsalted butter softened slightly but still cool
1 cup dark brown sugar
2/3 cup molasses
2 eggs

Pink pitaya icing:
1/4 cup liquid from can of chickpeas OR 2 egg whites
3 cups sifted powdered sugar
1 tsp vanilla extract
2-3 tsp water (as needed)
1 tsp Suncore Foods® Pink Pitaya Supercolor Powder


Directions

1. Cream butter and sugar in a stand mixer. Then whisk until it reaches a smooth consistency.

2. Add the molasses, and mix until combined.

3. Whisk and blend the eggs, one at a time, into your cookie dough.

4. Sift and mix your cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.

5. Add about 2/3 of the flour, then mix on low speed until incorporated

6. Keep adding flour until the dough turns into a ball.

7. Stop mixing when the cookie dough pulls from the bowl without leaving behind any traces.

8. Place dough between two sheets of parchment paper.

9. Roll the dough to a thickness of 3/8”. Use rolling pin rings for uniform thickness.

10. Use different sizes of star-shaped cookie cutters

11. Preheat the oven to 375 °F and line your baking sheets with parchment paper.

12. Bake for 10-12 minutes (or until the cookies are set).

13. Let the cookies cool on the baking sheets.


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