Snowflake Gingerbread Cookies | The Foodies' Kitchen
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Snowflake Gingerbread Cookies

I always end up making Gingerbread Cookies because my mom likes them so much, and I do love how my kitchen (whole apartment) smells when I bake them. I tried this recipe this year, which only varies in the amount of molasses from last year’s recipe.  Either one of the recipes are delicious, but of course these do taste a bit more like molasses…personally, I like them better.


Gingerbread Cookies (Version 2)

Makes 60 cookies
Recipe from All Recipes

3 cups all-purpose flour
¼ teaspoons salt
¾ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, room temperature
½ cup granulated white sugar
1 large egg
⅔ cup unsulphured molasses (spray the cp with cooking spray to prevent stickiness)


  1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined.
  3. Gradually add the flour mixture beating until incorporated.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
  4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.
  5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a floured cookie cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart.
  6. Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
  7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

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1 Comment

  • Reply
    Gingerbread Cookies: Take 2
    Saturday December 15th, 2012 at 05:40 PM

    […] Cookies are always on the list.  They are mandatory.  I used the recipe we shared last year for Snowflake Gingerbread Cookies but changed the decorating style, and also tweaked the recipe a tiny bit.  The original recipe […]

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