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Gingerbread Snowflake Cookies & Decorating Icing

  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Servings: 36 cookies
  • Course: Dessert

These cookies were made to wow a crowd! Show off your icing skills with these delicious gingerbread snowflake cookies, embellished with a beautiful snowflake design using decorative icing.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Find Coupons for Parchment Paper >

Ingredients

Cookie Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt (optional)
  • 10 tablespoons (1 stick plus 2 tablespoons) butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup molasses
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • Reynolds KITCHENS™ Parchment Paper

Decorative Icing

  • 1 pound (4 cups) confectioners’ sugar
  • ¼ cup water
  • 3 tablespoons meringue power
  • 1 teaspoon clear vanilla extract

Directions

Step 1

COMBINE flour, baking soda, ginger, allspice and salt, if desired, in a medium bowl; set aside.

Step 2

BEAT butter and both sugars in a large bowl on medium speed until light and fluffy, about 3 minutes. Add in molasses, egg and vanilla; beat until well mixed. Set mixer to low speed and gradually add in flour mixture until completely blended. Divide dough into three equal portions; wrap each in Reynolds KITCHENS™ Parchment Paper and place in a zip-top plastic bag. Refrigerate 1 hour or until chilled and firm enough to handle easily.

Step 3

PREHEAT oven to 350°F. Line cookie sheets with parchment paper; set aside.

Step 4

ROLL one portion of dough between to two sheets of lightly floured parchment paper.

Step 5

CUT dough into shapes using 2-inch cookie cutters. Place shapes 1 inch apart on parchment-lined cookie sheets.

Step 6

BAKE 8 to 10 minutes until bottoms are very lightly browned. Cool 3 minutes on wire rack. Carefully slide parchment paper with cookies onto cooling rack; cool completely on parchment paper. Decorate as desired.

Step 7

FOR ICING: MIX confectioners’ sugar, water, meringue power and clear vanilla extract in a medium bowl on low speed until just mixed. Stir 1 to 2 tablespoons more water if needed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks. Spoon some icing in parchment paper piping bag to decorate cookies. STORE unused icing in airtight container and refrigerate up to one week. Stir in more water if needed.

Tips + Techniques Decorate Treats Using a Pastry Bag Made of Parchment – It’s Easy!

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