Gingerbread Snowflakes

Gingerbread Snowflakes

What to do with those leftover cookies?

Well, what you don’t do is decided to go on cleanse December 26.  Not just a diet, a cleanse. A diet would have been easier, but a cleanse means eliminating refined sugar, wheat, and most dairy from diet.  Well, contrary to your hopes, these cookies don’t fit that bill.  In fact, there is nothing healthy about these cookies, which makes them delicious.

So, what to do with these cookies?

Eat them.  Pour a big glasses of milk and eat them all. Every last snowflake. Restart that cleanse January 1. Or, you toss the snowflake ones on a plate for your New Years Eve party.

Cleanse saved.

Well, in spite of all their calories and sugar, these cookies were especially fun to make cause we made them with these munchkins…


I know this post is a wee bit late, but if you are craving some post-christmas cookies or if you resolve  to do better next year, or if you just some sugared snowflakes for your New’s Years Party… What you need to do is make these.

And these puppies are pretty kid-friendly. 🙂

Gingerbread Snowflakes

2 3/4 all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter
2/3 cup brown sugar
1 teaspoon vanilla
1 egg
1/3 cup molasses
Betty Crocker Cloud White Cupcake Icing
Sugar crystals

Yields: 30 Snowflakes
Prep Time: 30 minutes (plus 1 hour chill time)
Cook Time: 10-12 minutes

First, mix flour, baking powder, ginger, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

Using an electric mixer, beat butter, brown sugar, and vanilla until creamy. Add eggs and molasses.  Blend thoroughly.

Continue beating and slowly add flour mixture one cup at a time.  Stir until just blended.  Mold dough into a ball and cover with plastic wrap.  Refrigerate for an hour.

Preheat oven to 350°F. Grease 2 cookie sheets with butter. Divide dough in half.  Leave one half in the fridge.  Roll the other half out and cut into pretty snowflakes.

Transfer to cookie sheet and bake for 10-12 minutes until the edges are crispy. Remove from oven and move to a cooling rack.  Let cool for 15 minutes.

When your cookies are cool, begin decorating! Ice and sprinkle with sugar crystals.  Enjoy each gingery snowflake!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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