With a name like "Snowflakes & Coffeecakes", you know that it is ALWAYS going to be about the snowflakes! And today was the most wonderful baking day...making my favorite Gingerbread Snowflakes while all the kids were in school, there was snow falling outside my French patio doors the entire day, and Christmas music was playing in the background. I think I was singing and smiling all day long!
Everyone absolutely ADORES Gingerbread Snowflake Cookies! Loaded with flavor that comes from butter, brown sugar, molasses, ginger, cloves, allspice and cinnamon - these are one of those rare cookies that actually gets softer and more flavorful after a couple of days! And with the slightest sheen of Easy Royal Icing and a sprinkling of white sparkling sugar? These are as beautiful as a real snowflake!
If you don't have the luxury of an entire day by yourself, you can easily make these cookies a day or two ahead of time, and then simply decorate when you have a few hours to spare. Take your time and enjoy these - they are absolutely so much fun to bake, frost and decorate!
This gingerbread cookie dough is my favorite. After chilling in the fridge overnight, it rolls out so nicely the next day, and cutting the gingerbread snowflakes is a breeze with a metal cookie cutter. I actually roll them right out on parchment paper, cut the cookie shapes, and simply remove the excess cookie dough before baking. Super easy, even if you have never made these before!
Together with my Old-Fashioned Gingerbread People, these are some of our favorite Christmas cookies. They freeze well, they travel well and you can ship them easily to friends and family far away to share just a little taste of the holidays with them.
Hope that you love these as much as we do! Happy holiday baking!
3 and 1/2 cups (437g) all-purpose flour (sifted, spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground Rodelle Ginger
1 Tablespoon ground Rodelle Cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
10 Tablespoons (2/3 cup) unsalted butter (softened to room temperature)
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (200g) molasses (I use Grandma's Molasses brand)
1 large egg (room temperature)
1 teaspoon Rodelle Pure Vanilla Extract
FOR DECORATING: Easy Royal Icing (snowflakesandcoffeecakes.com)
· Cookie cutter(s)
· Rolling pin (my wooden Joseph Joseph rolling pin works the BEST for these cookies!)
· Large baking sheets
· Silicone Baking Mats or Parchment Paper
HOW I MAKE THESE:
1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Add in the egg and vanilla and beat on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Don’t worry if your butter separates!
3. On low speed, slowly mix half of the flour mixture into the wet ingredients just until combined; add remaining flour mixture and again mix just until combined. The cookie dough will be thick and slightly sticky.
4. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill dough discs at least overnight and up to 2 days. Chilling is mandatory for this cookie dough!
5. The next day, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
6. Remove 1 disc of chilled cookie dough from the refrigerator and let it sit at room temperature for about 15 minutes. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed - this dough can be sticky, and any excess flour on the outside of the cookie dough will disappear when they bake. Roll out disc until evenly 1/4-inch thick. Cut into shapes. Place each cookie about 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
7. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.
8. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with Easy Royal Icing.
YIELD: Makes 24 (four-inch) cookies.
NOTES: TO KEEP THESE COOKIES SOFT: I keep a slice of sandwich bread in the container to keep the cookies soft – replace every day or so, as soon as the slice of bread dries out. It’s a sweet little trick! These cookies will stay fresh in an air-tight container at room temperature for up to one week. Baked these freeze well – plain, or even if frosted or decorated!
Originally published December 2012, Revised & reposted December 2020
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