When we spotted this 7.5" snowflake cookie cutter, we knew it had to be ours...
I decided it would be easiest to roll the dough on parchment paper so I wouldn't have to lift the snowflake and risk any distortion. I left the cutouts in one gingerbread snowflake cookie and used them as guides while decorating. All the other snowflakes, I lifted the cutouts using a toothpick.
Let the cookies cool on the parchment paper:
Place the cookie on a paper plate. Pipe royal icing and then sprinkle with colored sugar. After each sugar color, lift cookie and tap excess sugar. The excess sugar will fall to the paper plate and you can pour the sugar back into the container. Pipe more designs, pour another color of sugar, tap away excess sugar...repeat until complete.
No two alike