Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gingerbread Snowflakes
Recipe

13 INGREDIENTS • 10 STEPS • 8HRS 50MINS

Gingerbread Snowflakes

4.0
1 rating
Our family-favorite recipe for gingerbread cookie cutouts! Whether it’s gingerbread people or gingerbread snowflakes, these get more perfect over time – thick & spicy, soft and chewy!
Add to plan
logo
Gingerbread Snowflakes
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
Our family-favorite recipe for gingerbread cookie cutouts! Whether it’s gingerbread people or gingerbread snowflakes, these get more perfect over time – thick & spicy, soft and chewy!
8HRS 50MINS
Total Time
$0.49
Cost Per Serving
Ingredients
Servings
12
US / Metric
All-Purpose Flour
3 1/2 cups
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Cloves
1/2 tsp
Ground Cloves
Unsalted Butter
2/3 cup
Unsalted Butter, room temperature
2/3 cup
Dark Brown Sugar
3/4 cup
Dark Brown Sugar
Molasses
2/3 cup
Molasses
Grandma's Molasses brand
Egg
1
Egg, room temperature
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
I used Rodelle
Royal Icing
to taste
Royal Icing
white
Nutrition Per Serving
VIEW ALL
Calories
332
Fat
10.0 g
Protein
4.4 g
Carbs
56.7 g
Add to plan
logo
Gingerbread Snowflakes
Save
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

The dough requires overnight chilling.
Cooking InstructionsHide images
step 1
In a medium bowl, whisk together the All-Purpose Flour (3 1/2 cups), Baking Soda (1 tsp), Salt (1/2 tsp), Ground Ginger (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Allspice (1/2 tsp), and Ground Cloves (1/2 tsp).
step 1 In a medium bowl, whisk together the All-Purpose Flour (3 1/2 cups), Baking Soda (1 tsp), Salt (1/2 tsp), Ground Ginger (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Allspice (1/2 tsp), and Ground Cloves (1/2 tsp).
step 2
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the Unsalted Butter (2/3 cup) for 1 minute on medium speed until completely smooth and creamy.
step 3
Add the Dark Brown Sugar (3/4 cup) and Molasses (2/3 cup) and beat on medium high speed until combined and creamy-looking. Add in the Egg (1) and Pure Vanilla Extract (1 tsp) and beat on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Don’t worry if your butter separates!
step 4
On low speed, slowly mix half of the flour mixture into the wet ingredients just until combined; add remaining flour mixture and again mix just until combined. The cookie dough will be thick and slightly sticky.
step 5
Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill dough discs at least overnight and up to 2 days. Chilling is mandatory for this cookie dough!
step 5 Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape.  Chill dough discs at least overnight and up to 2 days. Chilling is mandatory for this cookie dough!
step 6
The next day, preheat oven to 350 degrees F (175 degrees C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
step 7
Remove 1 disc of chilled cookie dough from the refrigerator and let it sit at room temperature for about 15 minutes. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed - this dough can be sticky, and any excess flour on the outside of the cookie dough will disappear when they bake.
step 7 Remove 1 disc of chilled cookie dough from the refrigerator and let it sit at room temperature for about 15 minutes. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed - this dough can be sticky, and any excess flour on the outside of the cookie dough will disappear when they bake.
step 8
Roll out disc until evenly 1/4-inch thick. Cut into shapes. Place each cookie about 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
step 8 Roll out disc until evenly 1/4-inch thick. Cut into shapes. Place each cookie about 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
step 9
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.
step 10
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with Royal Icing (to taste).
step 10 Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with Royal Icing (to taste).
Tags
view more tags
Christmas
Shellfish-Free
Kid-Friendly
Cookies
Vegetarian
Winter
0 Saved
top