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Recipe of the Month


Gingerbread Snowflakes


2 cups all-purpose flour

2 tablespoons all-purpose flour

1 tablespoon unsweetened cocoa powder

  2 teaspoons ground ginger

  1 ½ teaspoons ground cinnamon

  1 ½ teaspoons baking soda

  ½ teaspoon fine salt

  ¼ teaspoon ground cloves

  ⅛ teaspoon ground black pepper (Optional)

  ⅛ teaspoon cayenne pepper (Optional)

  12 tablespoons unsalted butter, softened

  ⅔ cup white sugar

¼ cup molasses

 ½ teaspoon vanilla extract

 1 large egg


1c powdered sugar

4 tsp water


·       Gather all the ingredients.

·       Whisk 2 cups plus 2 tablespoons flour, cocoa powder, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large bowl until thoroughly mixed.

·       Cream together butter and sugar in a separate bowl with an electric mixer until pale yellow and creamy, about 2 minutes. Add molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears.

·       Spread out a piece of plastic wrap on the counter and set dough on top. Wrap dough with plastic wrap while shaping it into a rectangle approximately 1-inch high by 4 to 5 inches wide. Refrigerate until dough is cold and firm, about 1 hour.

·       Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a Silpat mat.

·       After the dough has chilled, slice across the block into 14 or 15 pieces about 3/8 inch thick. Each slice is then cut in half, and each half into 3 strips lengthwise.

·       Use 3 strips of the dough to form the 6-pointed star as shown and place onto the prepared baking sheet with space in between as they spread out.

·       Bake in the preheated oven for about 12 minutes if you like the cookies to be chewy, or 15 minutes for crispy cookies. Remove from the oven and wait for 5 minutes before carefully transferring cookies to a wire rack. Allow to cool completely, about 30 minutes.

·       Mix together the powdered sugar and water until a ribbon is formed. Transfer the icing into a piping bag with a small round tip. Pipe snowflake designs onto the cooled cookies.

Enjoy and serve 

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