You have to try these No Fail Gingerbread Snowflake Cookies, they are amazing! These cookies come together in a snap. The dough is easy to work with and rolls and cuts out beautifully. These snowflake gingerbread cookies are soft and full of holiday flavor.
Snowflake gingerbread cookies are the perfect winter snack. The spices of ginger, cinnamon and allspice make me feel warm and cozy all over and they go perfect with a cup of coffee or tea or dunked in a glass of milk for the little ones.
Bake some up today they make a great addition to a holiday cookie tray. My icing recipe makes it easy to decorate these cookies. They can be cut-out into any shape you wish.
Gingerbread Snowflake Cookies
Ingredients
- 1 cup softened butter
- 1 cup sugar
- 1 cup molasses
- 1/4 cup water
- 4 1/2-5 cups flour
- 2 1/2 tsp ginger
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
Frosting
- 3 3/4 cup confectioners' sugar
- 1/4 cup water
- 1 1/2 tsp light corn syrup
- 1/2 tsp vanilla extract
Instructions
- In a mixing bowl, cream butter and sugar.
- beat in molasses and water. Combine the 4 1/2 cups of flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Dough should hold together and not be crumbly. Gradually add the last half cup of flour if dough is sticky. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with cookie cutters dipped in flour. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F for 10=12 minutes or until edges are firm. Remove to a wire rack to cool.
- In a mixing bowl combine frosting ingredients; beat until smooth. Transfer to an icing bag or plastic bag. Cut hole in the corner if using a bag; decorate cookies.
Gingerbread Snowflake Cookies Recipe Tips
- If you have children let them help decorate the cookies. Decorating cookies with you will be a fond memory for them.
- Chilling the dough is necessary to make the dough workable. Otherwise, it will be too sticky. If dough is chilled too long it will also be difficult to roll. Check dough after 30 minutes to see if it’s no longer too soft.
- Reroll the scraps after cutting out cookies.
- Cut cookies into any size or shape you desire. This recipe works great for traditional gingerbread men.
- Take cookies out when they are still soft. They harden as they cool. Cookies will be hard if you bake them too long but still be tasty.
- Use a Ziploc bag to pipe icing and cut the corner out if you don’t have a icing bag. Icing can be piped onto cookies or spread with a knife. Add some sprinkles!
- Add icing after cookies have fully cooled.
- You can bake the cookies ahead of time and store them in the freezer. Take them out and bring to room temperature when you are ready to decorate them.
- Allow icing to fully set up or harden before storing cookies.
- Store cookies at room temperature for 3-5 days in an airtight container
Snowflake gingerbread cookies are the best!
I hope you will give this recipe a try and let me know how they turn out. I would love to hear from you! If you are looking for another tasty cookie recipe, try Soft Pumpkin Cookies with Ginger Cream Cheese Icing Here.
I hope you have a wonderful day! Check back soon for more recipes!.
XOXO
