Homemade Gingerbread Snowflakes ~ Let It Snow!


For the last five years, we have made these beauties for gifts and for our own Christmas Tree decorations.  They are simple and beautiful, which are two of the best combinations!


I discovered this recipe here, and have copied it to this site for your convenience.  Martha Stewart holds all rights to the original recipe.  But, I have taken these goodies and used them as favors, gifts, ornaments, and present toppers.


** They fit perfectly into the white paper/circle transparent front CD wrappers as favors and gifts – to take the guess work away from your presentation.  Finish with twine – and Spritz and Christmas glitter abounds!

Happy baking!

Gingerbread Snowflakes

This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share — but who really wants to? Sanding sugar atop piped royal icing gives it an icy sheen.

 YIELD: Makes 16 cookies


  • 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
  • Fine sanding sugar, for sprinkling

DIRECTIONS ( From Martha Stewart On line)

  1. STEP 1

    Sift together flour, baking soda, and baking powder into a large bowl. Set aside.

  2. STEP 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. STEP 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. STEP 4

    Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

  5. STEP 5

    Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.


 We created over 50 Gingerbread Snowflakes just last year as gifts and for the tree!


What are your annual celebrations?  Decorating, baking, gifting?   I would love to feature your ideas here this month!

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