Gingerbread Snowflake Cookies Gingerbread Snowflake Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

Take your gingerbread cookies up a notch this year by turning them into snowflake stunners.

  • Prep time 1 hour & 15 minutes
  • Total time 3 hours & 30 minutes
  • Credits : Canadian Living Magazine


Royal Icing:


In bowl, whisk together flour, ginger, cinnamon, baking soda, salt and cloves.

In large bowl, using hand mixer on medium speed, beat butter with sugar until light and fluffy, about 2 minutes; beat in egg and molasses until combined. Stir in flour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

On lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 3-inch snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are firm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes. 

Royal Icing: Meanwhile, in large bowl, beat meringue powder with water until foamy, about 2 minutes; beat in icing sugar, 1/2 cup at a time, until stiff and glossy, about 4 minutes.

Spoon about 1/2 cup of the icing into piping bag fitted with small plain tip; pipe outlines along edges of cookies. Use remaining icing to decorate as desired. Let stand until icing is set, about 1 hour.

Makes about 32 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 59 mg
  • Sugars 15 g
  • Protein 1 g
  • Calories 121
  • Total fat 3 g
  • Potassium 64 mg
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g


  • Iron 5
  • Folate 8
  • Calcium 1
  • Vitamin A 3
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Baking & Desserts

Gingerbread Snowflake Cookies