The Best Gingerbread Cookie Recipe {Gingerbread Snowflakes}

Sharing the best gingerbread cookie recipe out there! These gingerbread snowflakes are easy and delicious. You’ll love the simple royal icing recipe, too!

This gingerbread cookie recipe has been my go-to for years. They go with me to my friend’s annual cookie party, they get dropped off at friend’s  houses, and, of course, they get eaten in my own, home, too!

I love making them into various-sized snowflake shapes, but we also make them into houses, gingerbread boys and girls, bells and angels, as well. This recipe is adapted from one by Martha Stewart, and they come out perfect each and every time.

I ended up halving this recipe, and still had approximately 4 dozen cookies. You’ll get more or less, depending on how thick you roll them and what size cookie cutter you use.

The Best Gingerbread Cookie Recipe {Gingerbread Snowflakes}

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Gingerbread Snowflakes are the perfect Christmas cookie! Perfect for gift giving and cookie exchanges.

Ingredients

• 6 cups all-purpose flour, plus more for work surface
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark-brown sugar
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground pepper
• 1 1/2 teaspoons coarse salt
• 2 large eggs
• 1 cup unsulfured molasses
• Royal Icing**

Instructions

1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
5. Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on snowflakes. Let icing set completely at room temperature, about 1 hour.

Did you make this recipe?

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I use a very thin icing tip to pipe simple designs on my snowflakes. A finger dipped in water and pressed onto your icing will help smooth away any bumps and imperfections.

By the way, this is the meringue powder that I use…it’s inexpensive and has a long shelf life.

Royal Icing

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Ingredients

• 1 lb. confectioners sugar
• 5 tbsp. meringue powder
• scant 1/2 c. water

Instructions

Combine all ingredients, mix on low for approx. 7 minutes. If too thick, add a bit more water. If too think, mix for another minute or two.

If decorating with little ones, pre-made icing bottles can be easier for them to use for piping instead of separate bags and tips. After icing, you can sprinkle with fine sanding sugar. Let icing harden and store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Preparing for the holidays? We have more Christmas inspiration in our archives:

Cookie Decorating Party Plus Free Printable
Fixer Upper Christmas Decor and Inspiration
Gingerbread House Party Ideas

Thanks for reading all about The Best Gingerbread Cookie Recipe {Gingerbread Snowflakes}! Have a fantastic day!

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