“We don’t make mistakes, just happy little accidents.”
It might not be snowing in Dubai right now, but you’re definitely going to find some snowflakes in my house. Yes, I’m talking about these gorgeous gingerbread cookies, which are disappearing alarmingly fast!
So, here’s what happened. I was making the gingerbread dough for another project (can you guess what it is? Comment down below!) and ended up making way too much of it.
While I was racking my brains as to what to do with all that dough, I randomly thought about how Ronnie and I love to snuggle with a plate of cookies and a glass of warm milk when it snows. That’s when it hit me.
Christmas gingerbread snowflake cookies!
Nothing says Christmas like gingerbread, and when there’s no snow outside, you make some yourself with some snowflake cookies. So, I got right to it, and I cannot tell you how quick and easy these gingerbread cookies are to whip up. Moreover, they turned out so pretty and perfect, I almost didn’t want to eat them.
But I’m glad I did because the taste of these gingerbread cookies was out of this world. The slightly firm exterior gives way to a soft and melt-in-your-mouth interior. And when you get to the middle, there’s that sweet and crunchy candy waiting for you.
The best part is that you can have as many of these cookies as you like because they are overflowing with nutrition.
No spread gingerbread cookies? It’s a Christmas miracle!
Here’s what you can expect!
- No-spread gingerbread cookies
- Quick and easy recipe
Tips to Make the Best Christmas Gingerbread Snowflake Cookies
Cookies are always a delight to eat, but they’re easy to mess up, too. They can become hard or take on the wrong shape. That’s why I’ve come up with these tips and easy recipe to help you get those perfectly shaped and delicious gingerbread cookies every time.
- Ditch the Baking powder
Hear me out here. Baking powder can seem like a key ingredient when baking any desserts, but you’ll want to leave it for this recipe. While doing research for this recipe, I came across a lot of different tricks to get the perfect cookie edges. But none of them was as effective as omitting the baking powder. It ensures that the cookie doesn’t spread while baking and retains those sharp edges.
- Use the Right Kind of Molasses
Molasses is another key ingredient in this recipe and can make a huge difference in how the cookies turn out. You have the option of blackstrap, which gives your cookies a darker color and that intense flavor. Then, there’s also cooking or fancy molasses, which is much more refined and can give your gingerbread cookies a finer and smoother taste. It comes down to what you prefer, but I’d suggest using cooking molasses as it offers the best of both worlds.
- Add a Little Bit of Cornstarch
Want to learn the secret behind those clean edges? Cornstarch! This recipe is just full of surprises. Who knew adding a bit of cornstarch to your dough would give it that perfect texture that is neither sticky nor crumbly? Best of all, it makes sure your dough isn’t melting or falling all over the place and leads to the most magical looking cookies ever.
- Parchment Paper is Your Best Friend
You might not be able to tell from just the picture, but these cookies were a delight to eat. They weren’t just breaking apart or dropping crumbs everywhere and had the smoothest finish. They turned out great thanks to parchment paper.
Forget the bench flour, which can actually make your cookies tougher, and roll out your dough between two sheets of parchment paper instead. Not only will you get smooth and evenly rolled out cookies, but the cleanup process will be a breeze, too.
Start your Christmas morning right with these brilliant snowflake gingerbread cookies! Don’t forget to share how your cookies turned out by tagging me at @joyfulhomecooking and using the hashtag #joyfulhomecooking.Print
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 25 COOKIES (APPROX.- VARIES BASED ON SIZE AND SHAPE OF COOKIE CUTTER(S) USED 1x
- 4 cups all-purpose flour (you may need as much as 5 cups)
- 1/3 cup cornstarch
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon pink salt
- 1 cup unsalted butter, softened slightly but still cool
- 2/3 cup molasses
- 2 tsp vanilla
- 2 eggs
- 1/4 cup liquid from a can of chickpeas OR 2 egg whites
- 1/2 tsp cream of tartar substitute 1/2 tsp lemon juice
- 3 cups sifted powdered sugar
- 1 tsp vanilla extract
- 2–3 tsp water (as needed)
- 2 tsp Pink Pitaya
- Preheat your oven to 375 F.
- In a bowl, mix together the flour, salt, and spices with a whisk and set this aside.
- Cream together the butter and sugar in your stand mixer. Don’t try to make them too fluffy at this point. Once they’ve come together, add in the vanilla and molasses and mix till everything is nicely incorporated.
- Add the eggs, one at a time, till they are all mixed in.
- Slowly start adding 2/3 of the flour mixture till the batter comes into a dough consistency. It might seem dry at first, but it becomes normal once you keep mixing.
- Mix in the rest of the flour mixture, adding in a little at a time, till the dough is completely formed and comes away cleanly from the bowl. If it’s still sticky, add in another cup of flour slowly till you get the desired consistency.
- Line your bench with two sheets of parchment paper and roll out your dough between them. For the best results, the thickness of each cookie should be 3/8 of an inch. Use cookie cutters to get precise shapes.
- Carefully transfer the cut cookies to your baking sheet and bake for 10 to 14 minutes. You’ll know they’re done when the cookies are set at the edges and softer in the middle.
- Mix aquafaba with cream of tartar on high in your stand mixer till it turns foamy.
- Mix in the powdered sugar, vanilla extract and pink Pitaya powder. You can adjust the quantity to get a darker shade of pink. Whip these together on medium speed for about 7 minutes or till it turns creamy and shiny.
- Add water to the icing till you get your desired consistency.
Take Your Cookies to the Next Level with a Stained Glass Center
Preheat your oven to 350 F. Cut out the centers of your baked cookies and fill them ¾ of the way with any of your favorite hard candy. Bake the cookies for a couple of minutes or till the candy has melted and has slight bubbles. Take the cookies out of the oven and let them cool till the candy has hardened.
- You can prepare the dough for these cookies beforehand and store it in the refrigerator for a day or two. However, make sure you reduce the amount of flour in the recipe as it will dry out the dough.
- Once baked, you can keep these cookies in an air-tight container at room temperature, and they should be okay for one to two weeks.
- You can also freeze them in an air-tight container for about a month. I’d recommend freezing them without the icing as it tends to start running during the thawing process.
Keywords: No-spread gingerbread cookies, Gingerbread cookies, snowflake cookies, holiday recipes, vegetarian recipe,