Gingerbread Snowflake Cookies Recipe

If you’re on the hunt for a cookie that feels like winter magic in every bite, you’ve got to try my Gingerbread Snowflake Cookies Recipe. These cookies are not only adorable with their delicate snowflake shapes and pretty vanilla glaze, but they’re also bursting with warm spices that make your kitchen smell like the holidays. I absolutely love how they turn out crisp on the edges and tender in the middle—trust me, you’ll want to make a double batch.

this Recipe

Ingredients You’ll Need

The ingredients here work harmoniously to deliver that perfect classic gingerbread taste. Make sure to use fresh spices—ground ginger and cinnamon really bring the cookies to life. And if you can find a good quality molasses, it makes all the difference in depth and flavor.

• Butter: Using softened butter helps you easily cream it with sugar for the right cookie texture.
• Sugar: Regular granulated sugar ensures a clean sweetness that balances the spices.
• Molasses: Gives that rich, slightly smoky flavor classic to gingerbread—you’ll want the real deal here, not a substitute.
• Egg: Binds everything together and adds moisture to your dough.
• Vanilla extract: Adds warmth and rounds out the flavor beautifully.
• Flour: All-purpose flour works perfectly for the sturdy yet tender cookie base.
• Ground ginger and cinnamon: These are your star spices—freshly ground if possible for max flavor.
• Baking soda: Helps the cookies rise just enough so they’re light without losing their shape.
• Allspice: A subtle background spice that complements ginger and cinnamon perfectly.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered sugar, milk or cream, corn syrup: For the vanilla glaze that adds a delightful sweet finish with a beautiful sheen.

Variations

I love how versatile this Gingerbread Snowflake Cookies Recipe is, so I often change things up depending on the mood or occasion. You can easily tweak the glaze colors or swap out spices based on what you have at home.

• Spice Swap: I like to add a pinch of cardamom or nutmeg sometimes, which gives the cookies a slightly exotic and warmer note—my family goes crazy for this twist!
• Glaze Colors: Adding a few drops of food coloring to the vanilla glaze is a fun way to create festive cookies for Christmas or winter parties.
• Vegan Version: Substitute the butter with a plant-based margarine and use a flax egg instead, and you can easily enjoy these gingerbread cookies without dairy or eggs.
• Gluten-Free: You can try gluten-free all-purpose flour blends, but be sure to add a little xanthan gum if your blend doesn’t include it to keep the dough from falling apart.

How to Make Gingerbread Snowflake Cookies Recipe

Step 1: Cream Together Butter and Sugar

Start by creaming the softened butter and sugar in a large bowl until the mixture becomes light and fluffy—this usually takes about 3-5 minutes with an electric mixer. This step is key to getting your cookies tender rather than dense. I discovered this trick when I was first trying to get that perfect cookie texture; creaming makes all the difference!

Step 2: Mix in Egg, Vanilla, and Molasses

Once your butter and sugar are fluffy, stir in the vanilla and egg until combined. Then add the molasses and mix well to get its rich, deep sweetness all through the dough. Be patient and scrape down the bowl so every last bit of molasses is incorporated—it adds that unmistakable gingerbread character.

Step 3: Combine Dry Ingredients and Add to Wet Mixture

In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking soda, allspice, and salt. Slowly add this to the wet mixture, mixing just until everything comes together. Overmixing develops gluten and can make your cookies tough, so I always tell friends to stop as soon as the dough looks uniform and the flour streaks vanish.

Step 4: Chill the Dough

Here’s a step I don’t skip: shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour. Chilling makes the dough easier to roll out and helps your cookies keep their beautiful snowflake shape without spreading too much in the oven. When I first tried skipping this, my cookies turned out flat blobs—lesson learned!

Step 5: Roll Out and Cut Your Snowflakes

Preheat your oven to 375°F. Divide the dough in half and roll it on a lightly floured surface to about ¼ inch thick. Use a snowflake cookie cutter to cut out shapes. If you don’t have a snowflake cutter, any decorative shape will do, but snowflakes always add that extra holiday charm. Place the cookies on a parchment-lined baking sheet, spaced about an inch apart.

Step 6: Bake and Cool

Bake for 8-10 minutes until the edges just start to firm up but the centers aren’t hard. Cookies will continue to set as they cool, so it’s better not to overbake. Transfer them to a wire rack and allow to cool completely before glazing, or you’ll end up with a melty mess. Waiting is hard, I know—especially when the smell is this good!

Step 7: Prepare and Pipe the Vanilla Glaze

Mix powdered sugar, milk or cream, corn syrup, and vanilla in a bowl until smooth. The glaze should be pourable but thick enough to hold its shape when drizzled. I usually start with 3 tablespoons of milk and add more if it’s too thick. Pour the glaze into a piping bag fitted with a small tip and carefully decorate your snowflakes with beautiful lines and dots. It’s such a satisfying finishing touch!

How to Serve Gingerbread Snowflake Cookies Recipe

Garnishes

I often sprinkle a pinch of edible glitter or colorful sugar crystals on the glaze right after piping for a festive sparkle. Sometimes I add tiny silver dragees to mimic ice crystals—it’s these little touches that make the cookies feel special and gift-worthy.

Side Dishes

These cookies go beautifully with a cup of spiced chai tea or a mug of hot chocolate topped with whipped cream. For holiday gatherings, I serve them alongside roasted chestnuts or a cheese platter to balance the sweetness.

Creative Ways to Present

I once arranged these Gingerbread Snowflake Cookies in a clear glass jar layered with cinnamon sticks and pine needles for a winter-themed gift. Another time, I threaded them with ribbon holes to create edible garlands. My friends were totally impressed—and I loved how creative you can get!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, placing parchment paper between layers to keep them from sticking. They usually last a week perfectly. The spices even deepen in flavor the next day, which is a lovely bonus.

Freezing

These cookies freeze wonderfully—just freeze the unglazed cookies in a single layer on a tray, then transfer them to a freezer bag. When you’re ready, let them thaw and then decorate with the glaze. This two-step freezing keeps your decorations fresh and pretty.

Reheating

If you like your cookies slightly warm, I gently reheat them for 5-7 seconds in the microwave—not too long or they soften too much. This brings back the softness without losing the crisp edges. Be sure not to glaze warm cookies though!

FAQs

Final Thoughts

This Gingerbread Snowflake Cookies Recipe has become a holiday staple in my kitchen because it’s easy to make, looks stunning, and tastes like a warm holiday hug in cookie form. I love sharing these with friends and family—there’s something magical about making and decorating them together. I hope you give this recipe a try and let it bring a little extra joy (and spice!) to your festive season.

Print