• Preheat oven to 375°F. Prepare cookie sheets with silicone baking mats or parchment paper.
• Place cookie stamps in the freezer.
• In a large bowl, combine together the flour, spices, cocoa powder, and baking soda. Mix until combined.
• In a stand mixer cream together butter and sugar until light and fluffy. Add molasses and mix until well combined.
• Add in egg yolks one at a time and mix thoroughly.
• Slowly add the dry ingredients into the batter, mixing until incorporated. Continue adding the dry ingredients until the dough comes together.
• Move the cookie dough to a lightly floured surface and knead until soft and pliable. Roll the dough out to ¼ inch thickness.
• Using a 4 inch round cookie cutter, cut cookies and place on prepared cookie sheets. These cookies do not rise or spread, so can be closely spaced.
• Using the cookie stamp, firmly press to imprint the snowflake design into the cookie. Dust the cookie stamp with powdered sugar between cookies to prevent sticking.
• Bake for 8 minutes, do not overcook. Allow to cook for 5 minutes on the baking sheet, then transferring to a cooling rack to cool completely.

Icing Cookies

• Mix all of the ingredients together in a bowl until the icing has the consistency a little thicker than maple syrup.
• Using a basting brush, brush the icing onto the surface of the cookie, allowing it to settle into the pattern of the cookie stamp. Allow the icing to set.
• Transfer to an airtight container to store.