Making gingerbread snowflakes without a cutter may sound like a daunting task, but it’s actually quite simple and produces beautiful, unique cookies. All you need is a bit of dough and a little bit of creativity. When I was a child, my mom and aunts would make Christmas cookies every year, and I have such fond memories of rolling out dough and using holiday cookie cutters to create all sorts of shapes, including stars and Santa Claus.
But this year, I wanted to make gingerbread snowflakes and realized I didn’t have a cutter. Rather than ordering one online, I decided to come up with my own method for creating the shape without a cutter. It may take a few minutes to position the pieces of dough just right, but the end result is worth it. Plus, every snowflake is supposed to be different, so the slight variations produced by this technique only add to their charm.
If you’re not a fan of gingerbread cookies, this method would also work with any dough that is stiff enough to shape. Give it a try and see for yourself how easy and fun it is to make gingerbread snowflakes without a cutter.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/4 cup milk
- 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, beat the butter and brown sugar together until light and fluffy. Beat in the egg, molasses, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined. The dough will be thick.
- Divide the dough in half and wrap each half in plastic wrap. Chill in the refrigerator for at least 1 hour or overnight.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one-half of the dough to about 1/4 inch thickness. Use a snowflake cookie cutter to cut out the cookies. Place the cookies on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden. Transfer the cookies to a wire rack to cool completely.
- Repeat with the remaining dough.
Nutrition Facts (per serving, based on 36 servings):
- Calories: 90
- Total Fat: 4g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 75mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 1g
Note: This recipe makes about 36 small snowflake cookies. The nutrition facts are based on one serving being equal to one cookie.