Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingerbread Snowflakes 3.8 (406) 57 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 6, 2018 Print Share Share Tweet Pin Email Yield: 16 cookies This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to? Ingredients 6 cups all-purpose flour, plus more for work surface 1 teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup packed dark-brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 teaspoon finely ground pepper 1 ½ teaspoons coarse salt 2 large eggs 1 cup unsulfured molasses Royal Icing Fine sanding sugar, for sprinkling Directions Sift together flour, baking soda, and baking powder into a large bowl. Set aside. 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. 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. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. 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. Cook's Notes Sanding sugar atop piped royal icing gives it an icy sheen. Print