Go Back
–+ servings
Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies: A Festive Delight to Bake Together

Gingerbread Snowflake Cookies are a delightful holiday treat perfect for baking with loved ones.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: Holiday
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Sweet Cream Butter Substitution: Use coconut oil for a vegan option.
  • 1 cup Sugar No substitutions necessary for key flavor.
  • 1/2 cup Molasses Opt for unsulfured molasses for the best flavor.
  • 1 large Egg Substitution: Flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) for vegan.
  • 2 tbsp Cold Water No alternative suggested.
  • 3 cups All-Purpose Flour Substitution: Use a 1:1 gluten-free flour blend for a gluten-free version.
  • 1 tbsp Ground Ginger No substitutions necessary.
  • 1 tsp Ground Nutmeg No substitutions necessary.
  • 1 tsp Allspice No substitutions necessary.
For the Icing
  • 2 large Egg Whites No substitutions suggested.
  • 1 tsp Cream of Tartar No substitutions necessary.
  • 1 tsp Vanilla No alternatives suggested.
  • 3 cups Powdered Sugar No substitutions necessary.
  • 1/4 cup White Sanding Sugar No substitutions suggested.

Equipment

  • standing mixer
  • Baking Sheet
  • Parchment paper
  • cookie cutters
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a standing mixer, combine the unsalted butter, sugar, and molasses. Beat until smooth and creamy.
  3. Add the cold water to the butter and sugar mixture, blend until just combined.
  4. In a separate bowl, whisk together the all-purpose flour, ground ginger, nutmeg, and allspice.
  5. Gradually add the dry ingredients to the wet mixture, stir until just combined.
  6. Roll out the cookie dough to about 1/4 inch thick and cut out snowflake shapes.
  7. Place cut-out cookies onto the baking sheet and bake for 10 minutes.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  9. Whip egg whites, cream of tartar, and vanilla until fluffy, then gradually add powdered sugar until stiff peaks form.
  10. Decorate cookies with icing and dip in white sanding sugar, allowing to dry for 30 minutes.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Refrigerate the dough for 30 minutes before rolling to prevent spreading.

Tried this recipe?

Let us know how it was!