It’s that time of year again, where cookie swaps, work baking competitions and just overall baking madness is happening nonstop all month long for so many of us! Today we have these cute Gingerbread Spiced Snowflake Sugar Cookies for you guys, to throw into the mix! These aren’t your average sugar cookies though, these are the thin, crispy kinds that are super addicting. These are also extra special because we’ve made our own traditional German gingerbread spice which give these cookies SUCH a nice gingerbread flavor.
Yes, the spice mix has A LOT going on, but once you make a batch, you can use it in tons of baked goods (this recipe makes way more than what’s needed for the cookies) and the rest of the cookie ingredients are super basic and minimal! While I would obviously love for everyone to make these cookies with this homemade spice mix because the flavor it adds is unreal, but if you’re not feeling it you can definitely use store-bought gingerbread spice.
I’m also very into cookie “stamps” over standard cookie cutters this year. They just add so much more cute detail to cookies, especially for something like snowflake cookies! I got this set of 4 from amazon, or same set but not prime here, and here is a version sold at Michaels! and they were pretty inexpensive! Enjoy! xx, Jenny
Looking for Christmas Cookies? Check out our Best Christmas Cookie Recipes post!
Gingerbread Spiced Snowflake Sugar Cookies
INGREDIENTS
traditional German gingerbread spice mix
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon all spice
- ½ teaspoon ground star anise seeds
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground mace
gingerbread spiced sugar cookies
- 2 cups all-purpose flour
- 2 teaspoons gingerbread spice (from above)
- 10 tablespoons unsalted butter
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Spice mix: Combine all spices together and whisk together until completely mixed. You will only need 2 teaspoons of this mix for the recipe and can store the rest of the spice mix in an airtight jar (in a cool and dry place) for up to 1 year.
- Cookies: In a large mixing bowl combine flour and gingerbread spice. Whisk together and set aside.
- In a stand mixer with a paddle attachment, cream together butter and sugar. Scrape down sides of the bowl and add egg and vanilla. Continue to mix together.
- Add flour mixture and mix together until completely combined and a dough forms.
- Flatten dough to a disc and tightly wrap in plastic wrap. Refrigerate dough for at least 8 hours and up to 3 days.
- Preheat oven to 350˚F.
- Sprinkle flour over a clean work surface and place dough disc in center. Sprinkle dough disc with flour and roll out dough until about ⅛ inch thick.
- Use 1 ½ inch snowflake cutters or stamps and cut out as many snowflakes as possible, dipping the cutters/stamps in flour every few cookies, to prevent sticking.
- Using a small, offset spatula transfer cookies onto a parchment or silpat lined cookie sheet, ¼ inch apart.
- Bake cookies for 7 to 9 minutes or until the tops and edges barely begin to brown.
- Allow cookies to sit for 2 to 3 minutes before transferring to a cooling rack. Once cookies have cooled completely, serve.
NOTES
- *Makes about 80 (1 1/2 inch) cookies
- *1 serving = 3 cookies
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
These look fabulous! I was wondering what kind of cookie stamp was used?
Hi! I used cookie stamps very similar to these! https://amzn.to/3VKIKSc
No baking powder or soda needed
Nope!
Merry Christmas and Happy New Year! After just making this recipe I found my stamps did not work for this rolled out dough. My dough had to be rolled into balls and placed on the cookie sheet and then stamped. My stamps are larger so the bake time was increased too. What I was surprised by was the spice flavor was not strong enough. After rounding up all the separate spices except Mace, the flavor was rather bland with 2 tsp. of the spice blend. Pretty cookies tho.
Should the dough be hard after it has chilled overnight? If so, how long does it need to thaw out?
Yes the dough will be hard, but should be soft enough to roll after about 30 minutes to 1 hour. You still want it to feel stiff when rolling out though, so the cut-out cookies are easier to handle when transferring to the baking sheet
Can you tell us where you got the beautiful snowflake cookie stamps or cutters?
Hi Lacy, Please check in the blog post they are linked!
Oops! Just found the print icon.
Please consider adding a printing option. It’s so much easier to follow a recipe from a printed page. Thanks!
Does the dough really need to be refrigerated for 8 hours? Can I stick it in the freezer to cut down on the chill time?
Any chance you did this with success? I have about 6 hours to chill but not 8.
I say 8 hrs to be extra safe…in reality, 4 hrs should be just fine :)
Beautiful cookies! I love molded cookies for the holidays!
These are gorgeous!!
Just came back to find the recipe again. Made this last year and they were amazing!