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Gingerbread Snowflakes Recipe

Gingerbread Snowflakes Recipe


6 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 cup (2 sticks) unsalted butter softened

1 cup packed dark brown sugar

4 tsp ground ginger

4 tsp ground cinnamon

1 1/2 tsp ground cloves

1 tsp finely ground pepper

1 1/2 tsp course salt

2 large eggs

1 cup unsulfured molasses

SIFT together flour, baking soda, and powdered sugar onto parchment paper.  Cream together butter and brown sugar on medium speed until fluffy.  Mix in spices, salt, eggs, and molasses.  Reduce speed to low and gradually add flour mixture until just combined.  Divide dough into thirds and wrap in plastic wrap.  Chill until cold.  It takes about 1 hour.


PREHEAT oven to 350 degrees.  Roll out dough on lightly floured work surface to 1/4 inch thick.  Cut into snowflakes with snowflake cookie cutters, or cutters of your choice.  Place on parchment lined cookie sheet about 2 inches apart.  Chill until firm - about 15 minutes.  Bake cookies until crisp but not dark, 12 to 14 minutes.  Let cool on cookie sheets.  Loosen with spatula while cooling.


DECORATE with royal icing or cookie icing using pastry bag and tips #4 throught #7.  Pipe designs on snowflakes.  Immediately sprinle with sanding sugar.  Let stand 5 minutes.  Tap off excess sugar.  Dry completely at room temperature for several hours.  Store cookies between layers of parchment paper in air tight container for up to 5 days.


1 pound powdered sugar

5 tbl meringue powder

1/2 cup water

BEAT about 7 minutes until stiff.  If icing is too thick, add water a little at a time.  If too thin, beat 2 or 3 minutes longer.  Keep covered to prevent drying out.

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