Nichole Ferrigno: Today we're showing you how to make Gingerbread Snowflakes. So we'll start with 1 stick of unsalted softened butter with 1/2 cup of packed dark brown sugar, and what we'll add next is one large egg, one half a cup of dark blackstrap molasses. And you're going to want to mix as long as it takes to get all of the ingredients fully mixed.

So now we're ready to add our dry ingredients. Three cups of all purpose flour, one half teaspoon of baking soda, one quarter teaspoon of baking powder. And then I've got a combination of spices. Two teaspoons of ginger, two teaspoons of cinnamon, three quarters of a teaspoon of clove, half a teaspoon of black pepper, and three quarters of a teaspoon of salt, and we're going to mix it to get the dry ingredients incorporated.

So now we're going to go ahead and pack the gingerbread dough into a large sheet of plastic wrap. So we're going to go ahead and get the gingerbread dough into the fridge for about an hour so it chills nice and firm, and we're going to roll it out on a lightly floured surface. We're going to roll these to about half an inch, and if you're using a relatively intricate cutter use the end of a spatula or the tip of a knife to make sure all of the dough is coming out. And they are ready to go into the oven which is preheated to about 350, and they are going to back for about 10-12 minutes.

Now that our gingerbread dough has been baked into snowflakes, we're going to go ahead and take royal icing, put it into a parchment cone, and then you can go ahead and really sort of let your imagination go wild.

So once you've finished decorating your gingerbread snowflakes, you want to let them sit for at least a few hours. You can just sprinkle a little bit of the sanding sugar right over the cookie. And then now just go ahead and sort of brush off what's left and the only sugar that you'll see is what's sticking to the royal icing.

So these are our gingerbread snowflake cookies, and happy holidays to you.