Ginger Crinkle Snowflake Christmas Cookies – these soft, chewy cookies are perfect to give as gifts, enjoy as a family with a steaming cup of hot cocoa or leave out for Santa on Christmas Eve!
I’m so excited to be sharing this fun Christmas twist on one of my all-time favorite cookies. You can check out our valentine’s version here. Scroll down for step by step instructions and a short and sweet video tutorial on how to create the snowflakes!
- 2 ¼ cups butter
- 2 ¼ cups sugar
- 3 eggs
- 1 cup molasses
- ¾ tsp salt
- 5 ½ tsp baking soda
- 2 ½ tsp cloves
- 2 ½ tsp cinnamon
- 2 tsp ginger
- 6 cups flour
- Mix together all ingredients.
- Chill dough.
- Roll into balls and dip top half in sugar.
- For a flatter cookie, use the bottom of a cup to tap down each cookie slightly before baking.
- Bake at 350 degrees for 8-10 minutes.
- Don’t overcook, you want them moist and chewy.
- Allow to cool.
I used a Vollrath 47157 cookie scoop to keep all my cookies the same size and shape.
To add snowflakes simply melt white chocolate wafers carefully in the microwave. Place melted chocolate in a regular ziplok baggie. Cut a tiny hole cut out of one corner of the baggie and use it to draw a snowflake on the top of each cookie. Here’s a quick video to show you how to make them:
This recipe makes a huge batch, but they freeze really well, so they’re perfect for making ahead. We’ve got our cookies all made and will be giving them out to the kids teachers for Christmas. Yay for getting one more thing crossed off the holiday to-do list!
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Lisa says
This blog post has me getting excited for Christmas. The Ginger Cookies look delicious
gigi says
I’m gonna make these! And you have a VIDEO! I love it! Thank you so much!
Lisa @ This Pilgrim Life says
Making these this week! Yum! I love the idea of freezing part of the batch for later too.
Bo says
Do you use self rising or all purpose flour?
Rebecca says
All purpose.
Stephanie says
Great recipe, cute cookies! Excited to make them. Do you know the yield of this recipe? That’s a lot of flour!
Rebecca says
It makes a really big batch. 4 dozen maybe – I’ve never really counted. Sorry.
Abby says
Do you use fancy molasses or cooking molasses? I’m going to make these 🙂
Rebecca says
Cooking molasses. 🙂
Lisa says
The recipes insrtuctions says to dip half the ball in sugar but the ingredients asks for2 1/4 cups. How much of that is for the recipe and how much to set aside for dipping. Would love to make these today.
Rebecca says
The 2 1/4 cups is for the recipe. Put a small amount in a bowl for dipping your cookies in.
Tammy says
I just mixed up a batch. About how long should I chill the dough?
Rebecca says
Just until the dough is firm Tammy. We have a batch in the oven right now and our house smells delicious! 🙂
Crystal says
I made these cookies for Christmas presents for my son and nephews. I got the feeling their parents were a little jealous. These are delicious cookies. I did not make the white chocolate snow flake as I wasn’t sure how they would package with the design on it. However, there is a lot of extra batter so I will try it for the stay at home cookies! Thank you for sharing this very delicious recipe!
Rebecca says
So glad you liked them Crystal! It makes a big batch but they do freeze well. 🙂
Shane says
My girlfriend has baked a lot of cookies. Not having much luck with this recipe. They are stickimg. Should the cookie sheet be greased?
Rebecca says
No need to grease the cookie sheet. I’ve never had them stick. Maybe try parchment paper.
Tina says
Am making this right now and I think the baking time is off. I put my first cookie sheet in for 8 minutes (recipe says 8-10) after 8, they didn’t look done so I added 2 more minutes. I pulled them out after the 10 minutes not wanting them to get over done as the recipe states. Let them cool on he pan 10 minutes and they were total mush. I clicked on the link for your valentine version and that recipe says 12 minutes. So I’m guessing the 8-10 is a typo. Even after 12, my. Second pan cookies don’t seem done. The dough was chilled as directed. My batch made a little over 5 dozen scooped with my cookie scoop. So I know the size is somewhat equivalent. Should probably be 12-14 minutes, I’m guessing. Taste is good, though. I didn’t have cloves, so subbed all spice.
Rebecca says
I think it depends on your oven Tina. I bake 8-10 minutes. I like mine soft, not crunchy. But if you need to bake for 12-14 min for your cookies to be done to perfection that works too. 🙂
Amanda Spletter says
I made this last year and made A LOT of cookies…
Any one half the recipe? Did it work out?
Amanda Spletter says
Well, I halved the recipe last night. I used 2 medium eggs (they’re one the small side) and I eye-balled the 1/8 tsp of salt when I got there. It turned out great.
I make tons of holiday cookies to give away, so I didn’t want to make a whole batch. And then, I balled them on the small side to bake smaller cookies. They came out to be about 2 in cookies and I had about 7 dozen.
The icing pics look beautiful here. But, mine look like a toddler did it. ?
Sharon says
These are fantastic cookies. Easy to make and they make so many, it is great to make some for several people. I bake for friends when we scrapbook together and they love them. They freeze well.