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RECIPE
13 INGREDIENTS10 STEPS8HR 50MIN

Gingerbread Snowflakes

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Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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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!

8HR 50MIN

Total Cooking Time

13

Ingredients
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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3 1/2 cups
1 tsp
Baking Soda
1/2 tsp
1 Tbsp
Ground Cinnamon
1/2 tsp
Ground Allspice
1/2 tsp
Ground Cloves
2/3 cup
Unsalted Butter , room temperature
2/3 cup
3/4 cup
Dark Brown Sugar
2/3 cup
Molasses
Grandma's Molasses brand
1
Egg , room temperature
1 tsp
Pure Vanilla Extract
I used Rodelle
to taste
Royal Icing
white
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Directions

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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 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 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) .

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