This recipe for gingerbread snowflakes uses my favorite gingersnap cookie recipe as a starting point to create six-pointed star cookies, which can be decorated with icing to make snowflakes.
Ingredients
- all-purpose flour: 2 cups
- all-purpose flour: 2 Tbsp
- unsweetened cocoa powder: 1 Tbsp
- ground ginger: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece
- ½ teaspoons baking soda: 1 piece
- fine salt: 0.5 tsp
- ground cloves: 0.25 tsp
- ground black pepper: 0.125 tsp (optional)
- cayenne pepper: 0.125 tsp (optional)
- unsalted butter: 12 Tbsp (softened)
- white sugar: 0.66667 cup
- molasses: 0.25 cup
- vanilla extract: 0.5 tsp
- egg: 1 piece
- powdered sugar: 1 cup
- water: 4 tsp (or as needed)
Metric Conversion
Stages of cooking
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Gather all the ingredients. ALLRECIPES / BAHAREH NAITI
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Whisk 2 cups plus 2 tablespoons flour, cocoa powder, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large bowl until thoroughly mixed. ALLRECIPES / BAHAREH NAITI
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Cream together butter and sugar in a separate bowl with an electric mixer until pale yellow and creamy, about 2 minutes. Add molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. ALLRECIPES / BAHAREH NAITI
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Spread out a piece of plastic wrap on the counter and set dough on top. Wrap dough with plastic wrap while shaping it into a rectangle approximately 1-inch high by 4 to 5 inches wide. Refrigerate until dough is cold and firm, about 1 hour. ALLRECIPES / BAHAREH NAITI
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a Silpat mat. ALLRECIPES / BAHAREH NAITI
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After the dough has chilled, slice across the block into 14 or 15 pieces about 3/8 inch thick. Each slice is then cut in half, and each half into 3 strips lengthwise. ALLRECIPES / BAHAREH NAITI
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Use 3 strips of the dough to form the 6-pointed star as shown and place onto the prepared baking sheet with space in between as they spread out. ALLRECIPES / BAHAREH NAITI
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Bake in the preheated oven for about 12 minutes if you like the cookies to be chewy, or 15 minutes for crispy cookies. Remove from the oven and wait for 5 minutes before carefully transferring cookies to a wire rack. Allow to cool completely, about 30 minutes. ALLRECIPES / BAHAREH NAITI
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Mix together the powdered sugar and water until a ribbon is formed. Transfer the icing into a piping bag with a small round tip. Pipe snowflake designs onto the cooled cookies. ALLRECIPES / BAHAREH NAITI
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Serve and enjoy! ALLRECIPES / BAHAREH NAITI
