Gingerbread Snowflakes

408 Ratings
  • 5 130
  • 4 138
  • 3 89
  • 2 39
  • 1 12

This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 16 cookies
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Ingredients

Directions

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

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  • 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.

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Reviews (67)

408 Ratings
  • 5 130
  • 4 138
  • 3 89
  • 2 39
  • 1 12
Martha Stewart Member
07/24/2018
I love this recipe and make it every year. It is easy to work with and has great flavor. Thank you!
Martha Stewart Member
12/15/2017
I've been using this recipe for years. Obviously I love it. The gingerbread is nice and spicy. I even add a bit more of the spices, sort of "and one for the pot" of each. Love the black pepper. I just noticed you're supposed to refrigerate them after you've cut and put them on the sheet. I've never done that and have had not trouble. I'll try it this year and see if/how it helps. Of course you don't just have to make snowflakes. I have but have also made stars, over-sized snowflakes, autumn leaves, cornucopia, choo-choo trains, and of course, gingerbread men. Wish I could add some photos.
Martha Stewart Member
12/24/2016
Spicy and festive, and it's still my favorite. But I don't use 6 cups of flour; 4 is perfect. They'll be too tough otherwise and more suited for ornaments than cookies.
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Martha Stewart Member
12/07/2016
Yep, this is a favorite. European friends say "Yes - THIS is gingerbread". It's the pepper - it adds a spicy kick. It can be too spicy for kids, which is why I dip the gingerbread men in white chocolate - just for pants or shoes. If a kid bites a cookie that's too spicy, they can lick off the white chocolate. Then the gingerbread men are naked, but - oh well!
Martha Stewart Member
12/13/2014
I've been using this recipe for quite a few years. I've also dabbled in other gingerbread recipes each year, but this one remains my favourite. Slight modifications: I sometimes have to use less flour, and I always add a tablespoon of vanilla.
Martha Stewart Member
12/08/2014
This has been my go-to gingerbread cookie recipe for years. It is pleasantly spicy, but mild enough for a picky child to enjoy. The royal icing with lemon is a must, as the sweet lemon flavor perfectly sets off the spices in the cookies. The cookies come out hard and have a great "snap" to them when you bite in. They store really well and are not fragile -- excellent for gifting. This recipe makes a really big batch -- enough for several plates to share and one to keep for yourself!
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Martha Stewart Member
12/05/2014
Hi, I need help. Can someone guide me as to which royal icing recipe should I use for this gingerbread? I am new to baking and not sure which royal icing recipe to use. Thanks.
Martha Stewart Member
10/07/2014
I have made this gingerbread recipe every year for at least 5 years. I double the batch and generally get 80-100 cookies. (The snowflake cutter they used for this must be HUGE.) I cannot tell you how many people have told me that they're not only the best gingerbread they've ever tasted, but maybe their favorite cookies of all time. I also use the royal icing recipe recommended. They turn out beautiful and delicious every time. I call these "my gingerbread cookies," but all props to Martha.
Martha Stewart Member
12/16/2013
You might try adding 1-1.5 cup flour MORE and refrigerate overnight
Martha Stewart Member
12/15/2013
I used the recipe from the MS Cookies book; but the dough is VERY soft and unmanageable. There is a discrepancy between the book and the online recipe. The book calls for 5.5 cups ap flour and 1.5 cups molasses. Does anyone have any suggestions to save the dough?!
Martha Stewart Member
12/01/2013
Wonderful recipe! Been using this recipe for christmas gifts for the last 3 years. I usually make these 1 to 3 weeks in advance. After cooling, I packed up in wax papers (3 per fold) and stuffed in a ziplock and put in the freezer. I use a 3.5 " or 4" gingerbread man cookie cutter, so it yields over 50 cookies, I believe. Also after you cut it and put on cookie sheet, refrigerate about 10 to 15 minutes so they will keep the shape.
Martha Stewart Member
06/27/2013
They look just like real snowflakes. I'm pretty sure, although I do live in Florida.
Martha Stewart Member
04/16/2013
I love this recipe, i have used it for years and has always been a success. I make the spice & salt mixture in 5 x quantities, and then keep it in a jar, and use 45 grams for each portion. I also make the dough and keep it in the freezer for months for when I get the need to bake!
Martha Stewart Member
01/20/2013
It is my fave and only recipe I will use for rolled recipe. I made a lazy accident, was so busy and couldn't get to baking the dough for 5 days (was in the fridge that long) and I just went ahead and made them. They were awesome, my nephew preferred them that way as it makes the spices meld better. I also experimented with variegated fresh pepper (was the only stuff I had) and it doesn't make a difference, it still tastes great.
Martha Stewart Member
12/14/2012
Why is this recipe different from the one in "Martha Stewart's Cookies" book? It is the same snowflake picture, totally different recipe. Even after freezing the dough once it was rolled out, they were impossible to keep from sticking to the parchment.
Martha Stewart Member
12/22/2011
Just made these to give away as gifts this year. The recipe made around 20 cookies with a 7-inch cutter and everyone was so impressed with them! I only used half the quantity of the royal icing so would only make half next time. Also make some with red sanding sugar to add a bit of color. It was a lot of work but the results are definitely worth it!
Martha Stewart Member
12/22/2011
I have been making this recipe for years. Have used all sized cuttie cutters and use it in my gingerbread house mold. These cookies stand up to humidity and I will never use another recipe. Thanks for another winner, Martha!
Martha Stewart Member
12/08/2011
I made this recipe for smaller star-shaped cookies, following the recipe exactly. I had my doubts about the pepper too, but the taste is really good & spicy. To decorate as shown is VERY time consuming (3-4 mins. per cookie?) but this recipe is worth doing if you need some "wow" factor for a gift-box of cookies: you can just put a few on top of the stack and they will class up the gift. I wish I had made a half batch, which would have been plenty for several dozen normal-size cookies.
Martha Stewart Member
12/08/2011
I made this recipe for smaller star-shaped cookies, following the recipe exactly. I had my doubts about the pepper too, but the taste is really good & spicy. To decorate as shown is VERY time consuming (3-4 mins. per cookie?) but this recipe is worth doing if you need some "wow" factor for a gift-box of cookies: you can just put a few on top of the stack and they will class up the gift. I wish I had made a half batch, which would have been plenty for several dozen normal-size cookies.
Martha Stewart Member
12/08/2011
I made this recipe (Gingerbread Snowflakes) from the M. Stewart Cookies book and I love the taste of them the recipe came out very soft (even after freezing the doughand hard to handle). Looking at this recipe I see that the one in the cookbook is missing or short on some of the ingredients. Is the recipe in the cookbook have errors in it? Does anyone know?
Martha Stewart Member
12/01/2011
Love this Recipe. I stumbled upon these Rice Krispies recipes and videos which takes cooking and makes it a fun http://ricekrispiesholiday.ca/ ------ http://ricekrispiesholiday.ca/whoami
Martha Stewart Member
11/27/2011
These are THE BEST Gingerbread Cookies you will ever have! I vary the sizes so not all the cookies are this big. Christmas wouldn't be Christmas without these cookies!
Martha Stewart Member
03/03/2011
I found a cookie cookie cutter very much like this at www.CookieCutterShop.com. Only $5 with shipping included. Very pretty cutter. I gave these cookies for gifts. Everyone loved them!
Martha Stewart Member
01/14/2011
I made these cookies during the holiday and its by far the BEST gingerbread I've ever made!! I used a different cookie cutter but they came out chewy and moist! They lasted for 2 weeks and still were soft! BEST recipe
Martha Stewart Member
01/04/2011
I want to know where I can get this seven inch cookie cutter as can't find one. thanks
Martha Stewart Member
12/29/2010
I have to admit, I'm not a "spice" lover of any kind (cookie, pie, cake, etc). That being said, I really like this cookie! It's different enough to make people take notice but mainstream enough to satisfy the simple eater. They were chewy with a bit of crunch
Martha Stewart Member
12/23/2010
As with ALL MS Recipes, I followed the directions to the "T", but I found this recipe very dry. The dough was dry, the cookie was dry. The flavor is good...but very dry. Not impressed.
Martha Stewart Member
12/19/2010
I used various smaller cookie cutters and reduced the baking time to 11 minutes, and they still were a bit too crispy. (Perhaps I cut them too thin.) If you use smaller cookie cutters, you may want to drop the temp down to 325 degrees or shorten baking time. These are tasty cookies but a tiny bit too spicy. Less ginger
Martha Stewart Member
12/18/2010
AMAZING!!!! I made my 1st batch last night and did something wrong, too thin maybe and they weren't so great. Tonight's batch a completely different story! LOVE THEM! Spicy, chewy and just plain delicious! My 3 year old helped and had a blast! WILL make again.
Martha Stewart Member
12/15/2010
I made these for a cookie swap last year. I HATED gingerbread cookies until I tried this recipe. I sort of was forced into making them since no one else wanted to. My kids (3
Martha Stewart Member
12/15/2010
Where can I buy a snowflake cookie cutter?
Martha Stewart Member
12/12/2010
Last comment was cut off - check out Love
Martha Stewart Member
12/12/2010
@debbie_french - I haven't tried this recipe myself, but I always make this soft
Martha Stewart Member
12/12/2010
I've been making these cookies ever since they appeared in MS Holiday Cookies 2005 and they're absolutely amazing!! They keep well, bake up beautifully and taste amazing! I've decorated them with the sanding sugar and royal icing a few times, but it takes a lot of work and they taste just as good decorated simply.
Martha Stewart Member
12/12/2010
To all who question the days given for the kleeping time for cookies... My rule is that a cookie properly stored will last until the last cookie is eaten. I would not spend the time to make and bake any cookie if the cookie is listed to be good for one day !!!
Martha Stewart Member
12/09/2010
Are the cookies soft crispy? I am desperately trying to find a decent soft, cutout gingerbread cookie. Thanks!
Martha Stewart Member
12/08/2010
okay, so I made these for a cookie swap last year and now they have great expectations from me..............what to make this year?!!
Martha Stewart Member
02/05/2010
these are AMAZING! easy to work with. my first time making gingerbread cookies
Martha Stewart Member
12/19/2009
I think this is the most difficult dough have ever worked with but the cookies are delicious. Best gingerbread ever!
Martha Stewart Member
12/31/2008
to julialovesmartha go to www.fancyflours.com/ to search for the coookie cutter.
Martha Stewart Member
12/30/2008
These cookies are Fantastic!!! My favorite part is the way some talented person decorated them.... I can do that!!! and it looks great!! i would never have thought of the beautiful feathery pattern... whew thanks! made me look like i know what i am doing!
Martha Stewart Member
12/26/2008
I am just discovering this recipe at the last minute. I can't seem to find a place that has 7 inch cookie cutters--would 5 inch be ok?? Please let me know as I plan to do this recipe tomorrow. Thanks!
Martha Stewart Member
12/23/2008
These cookies are amazing! They were a great hit with my class, both children and parents were devouring them. Very easy dough to work with. I''m about to make a second batch..
Martha Stewart Member
12/22/2008
These cookies are deliciously spicy
Martha Stewart Member
12/20/2008
To NinainLondon. I live in Norway ( North West ). I baked them last week and they are still fine. Today I made a new dough to make a gingerbread house out of.
Martha Stewart Member
12/19/2008
do these cookies come out crisp or are they more soft and a bit chewy? i'm still a bit new to baking, what ingredient makes gingerbread cookies a bit softer?
Martha Stewart Member
12/19/2008
Totally delish! Hard to resist the dough! I made the dough and put it in the fridge for a few days until I had time to roll. Take it out an hour or so before you're ready to work it.
Martha Stewart Member
12/16/2008
Is it possible to make the dough ahead and freeze it? Do you have to thaw it overnight before rolling out?
Martha Stewart Member
12/14/2008
I have made Martha's gingerbread cookies for 4 years. I always find that they last for 2 weeks plus, particularly if the are iced. Store them in an airtight container in a cool dry place (not the refrigerator) I live in the UK where the winter temperature is cold so it may be different if you live in a hot climate.
Martha Stewart Member
12/12/2008
Can I only store them for 5 days? Whats the point of giving away food/cakes/cookies for x mas if they can not be stored for more then 5 days? I were thinking of making these tomorrow, but we dont eat them before x mas. Will they then be old? someone help me..
Martha Stewart Member
02/22/2008
The best recipe by far for gingerbread. The pepper lingers with the spice and it is delightful. The royal icing was a hit too! the whole deal is labor lntense, so don't rush, the result is well worth it. You don't even need the sanding sugar at the end!
Martha Stewart Member
02/08/2008
Baked batches of these over the holidays and they were wonderful. It's a tad labor intensive, but totally worth it. Friends and family raved!
Martha Stewart Member
12/20/2007
Sanding sugar is a coarse sugar that looks almost like diamond baguettes. I'm not sure why this recipe refers to "fine" sanding sugar as the term seems contradictory. Wilton sells sanding sugar in various colors under the name "Sparkling Sugar." www.wilton.com Another substitute could be Turbinado sugar--just not as much sparkle. If you use superfine sugar, the cookie will be extra sweet (more volume required to cover same area) and will not have the same sparkle as sanding sugar.
Martha Stewart Member
12/19/2007
2nd try, I have both the SLT and the WS Snow Flake cookie cutters
Martha Stewart Member
12/19/2007
I have both SLT
Martha Stewart Member
12/18/2007
Williams-Sonoma has the large copper snowflake cookie cutter, but only at the retail store. Sur La Table has a Set of 3 snowflake cookie cutters, but I think it's sold out online. They still have them at the store, but not many.
Martha Stewart Member
12/17/2007
Where did you buy the copper snowflake cookie cutter? I've tried googling it, but so far each website has been "sold out".
Martha Stewart Member
12/17/2007
I am interested in knowing where to purchase the large copper snowflake this year. I purchased the smaller snowflakes and enjoyed using them but am interested in getting the larger cutter this year.
Martha Stewart Member
12/16/2007
Berry or also known as castor sugat will works well too.
Martha Stewart Member
12/15/2007
Sanding sugar can be purchased from The King Arthur Baking Company. Check their web-site for the on-line catalog.
Martha Stewart Member
12/14/2007
Williams-Sonoma has it; or use superfine sugar, or put regular sugar in a blender.
Martha Stewart Member
12/13/2007
Where can I find "sanding sugar"?
Martha Stewart Member
12/11/2007
Last year I purchased the copper snowflake cookie cutter that was featured on the cover of Martha's special holiday issue (2006). I'm anxious to finally make a batch of the cookies and am glad that one of the comments mentions using lemon in the royal icing. Thanks! (See Royal Icing recipe)
Martha Stewart Member
12/05/2007
Mom and I had used the same recipe for over 40 years when I tried this last year. I will never go back. It is the perfect gingerbread for any cookie application - people, snowflakes, ornaments. It's spiciness lingers, and it is so easy to work with. Hmmm, think I'll go make a batch now, and roll with the kids tonight!
Martha Stewart Member
11/30/2007
I made these cookies last Christmas and they were delicious! I am getting ready to make them again for a cookie decorating party this year. Martha's sugar cookie recipe is also one of my favorites!
Martha Stewart Member
11/30/2007
this cookie is the quickest way to the title "Cookie Exchange Queen" But heed the warning, you may be invited to too many. There is such thing as too much of a good thing.
Martha Stewart Member
11/30/2007
i really enjoyed making these cookies. The dough is so easy to work with.
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