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overhead view of snowflake gingerbread cookies with icing on a marble surface

Gingerbread Snowflake Cookies

  • Author: Allison Ferraro
  • Prep Time: 1 hour 15 minutes (includes time for rolling and cutting cookie dough and decorating cookies)
  • Cook Time: 8-10 minutes per tray
  • Total Time: about 2.5 hours (does not include time for dough to chill before baking or for cookies to cool before decorating)
  • Yield: about 4 dozen cookies 1x
  • Category: Dessert, Cookies

Description

These are truly the BEST gingerbread cookies! This recipe makes soft and chewy gingerbread cookies full of festive holiday flavor. My simple icing recipe makes it easy to decorate these cookies as snowflakes, Christmas trees, gingerbread men, and more!


Scale

Ingredients

for the gingerbread cookies:

  • 3 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1 T ground ginger
  • 1 T ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1 large egg, room temperature
  • 1/2 cup molasses

for the icing:

  • 1 cup powdered sugar
  • 1 1/2 T milk
  • 1/8 tsp. vanilla extract

Instructions

  1. Make the gingerbread cookies. In a large bowl, combine the flour, baking soda, and spices. Set aside.
  2. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes until it’s light and fluffy. Add the egg and molasses and beat on medium speed until combined. Gradually add the flour mixture and mix on low speed until combined. The dough will be quite thick.
  3. Divide the dough in thirds, form each third into a ball, flatten, and wrap with plastic. Chill the dough in the refrigerator for at least one hour or overnight. Remove the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before you’re ready to begin rolling out the dough.
  4. Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper. Place one of the thirds of dough on a lightly floured surface. Using a lightly floured rolling pin, roll the dough until it’s 1/8-inch thick. Cut the dough using snowflake cookie cutters (or any cookie cutters you like) and transfer the cookie cut outs to a baking sheet.
  5. Bake the cookies 8 to 10 minutes. They should become slightly crisp but not darker in color. Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  6. Make the icing. Whisk the ingredients together in a medium-sized bowl until the mixture is smooth. The mixture should slowly drip, but not run, when poured from a spoon. If the mixture is too runny, add a little bit more sugar. If it’s too thick, add a little bit more milk.
  7. Decorate the cookies. When your cookies are completely cool, spoon the icing into a piping bag or a plastic squeeze bottle and pipe the icing onto the cookies. (You can also use a thick plastic bag with one corner of the bag cut off in a pinch.)

Notes

Gingerbread cookie recipe adapted from Simply Recipes.

Keywords: gingerbread, Christmas cookies