Why You’ll Love This Recipe

I enjoy this recipe because the dough is easy to handle, the shaping method is creative, and the cookies come out beautifully spiced and festive. I also appreciate that the snowflake look doesn’t require special tools, making it a great project for any kitchen. The aroma, the texture, and the fun decorating step always make this one of my favorite seasonal bakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cookies
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
½ teaspoon fine salt
¼ teaspoon ground cloves
⅛ teaspoon ground black pepper (Optional)
⅛ teaspoon cayenne pepper (Optional)
12 tablespoons unsalted butter, softened
⅔ cup white sugar
¼ cup molasses
½ teaspoon vanilla extract
1 large egg

Icing
1 cup powdered sugar
4 teaspoons water, or as needed

Directions

1. I start by gathering all the ingredients so everything is ready to go.

2. I whisk together the 2 cups plus 2 tablespoons flour, cocoa powder, ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne in a large bowl until everything is well combined.

3. In a separate bowl, I cream the softened butter and sugar with an electric mixer until pale yellow and creamy, which usually takes about 2 minutes. I add the molasses, vanilla, and egg, then whisk until fully blended. I stir in the flour mixture just until the flour disappears.

4. I place a piece of plastic wrap on the counter and shape the dough on top into a rectangle about 1 inch high and 4 to 5 inches wide. I wrap it tightly and refrigerate for about 1 hour, until cold and firm.

5. I preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a Silpat or parchment paper.

6. Once the dough is chilled, I slice it into 14 or 15 pieces about 3/8 inch thick. I cut each slice in half, then each half into 3 long strips.

7. I use 3 strips to form a six-pointed star shape on the baking sheet, leaving space between cookies since they spread.

8. I bake the cookies for about 12 minutes for a chewy texture or 15 minutes for a crispier cookie. I let them cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely for about 30 minutes.

9. For the icing, I mix the powdered sugar and water until it forms a smooth ribbon. I transfer it into a piping bag fitted with a small round tip.

10. I decorate each cooled cookie with snowflake designs and serve.

Servings and Timing

This recipe yields 30 gingerbread cookies.
Prep Time: 30 minutes
Chill Time: 1 hour
Bake Time: 12 to 15 minutes
Cool Time: 30 minutes
Total Time: About 2 hours 15 minutes

Variations

• I sometimes add orange zest to the dough for a fresh citrus twist.

• I like replacing part of the white sugar with brown sugar for deeper caramel notes.

• I occasionally spice the icing with a tiny pinch of cinnamon or ginger.

• I enjoy dipping half of each cookie in melted white chocolate for a different decorative look.

• I sometimes add finely crushed peppermints to the icing for a holiday flavor boost.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze them undecorated for up to three months and thaw before icing. To refresh slightly stale cookies, I warm them in a low oven for a few minutes to bring back their aroma and texture.

FAQs

How do I keep the cookies from spreading too much?

I make sure the dough is well chilled before slicing and shaping, which helps maintain the snowflake design.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and refrigerate it until I’m ready to use it.

Can I freeze the shaped dough before baking?

I can freeze the shaped stars on a baking sheet, then store them in a freezer bag and bake directly from frozen, adding a minute or two to the bake time.

What can I use if I don’t have molasses?

I prefer molasses for flavor, but I can substitute with dark corn syrup or maple syrup, understanding the flavor will change slightly.

How do I get crispier cookies?

I bake them for the full 15 minutes or even a minute more until the edges darken slightly.

Can I add more spices?

Yes, I like adjusting the spice levels to taste, especially increasing ginger or cinnamon.

Can I decorate them with royal icing instead?

Absolutely. I sometimes use royal icing when I want crisper, more detailed designs.

Why is there cocoa powder in the dough?

I use a small amount to deepen the color and enhance the flavor without making it taste like chocolate.

Can I make these gluten-free?

Yes, I swap the flour with a 1:1 gluten-free baking blend and chill the dough well to help with shaping.

What if my icing is too runny?

I add more powdered sugar until it reaches a pipeable consistency that holds its shape.

Conclusion

I love making these gingerbread snowflakes because they capture everything I enjoy about holiday baking: warm spices, creative shaping, beautiful decorating, and delicious results. This recipe always brings joy, whether I’m baking for myself, family, or festive gatherings.