November 9, 2014

Gingersnap Snowflakes

Recipe: Eric Vellend

When I was growing up, Christmas wasn’t complete without my grandmother’s piparkoogid, the Estonian spin on gingersnaps. After a few humorous lost-in-translation moments, I managed to wrestle the recipe from her and carry on the tradition.


  •  3 1⁄2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1⁄2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2⁄3 cup fancy-grade molasses
  • White royal icing (for decorating)


Yield: Makes 80

  1. In a medium bowl, sift flour and baking powder. Stir in spices and salt.
  2. In an electric mixer, beat butter and sugar until smooth. Reduce speed to low. Add egg then molasses. Add dry ingredients until combined. Divide dough in equal halves. Form each portion into 1″-thick square. Wrap in plastic wrap. Refrigerate at least 2 hours.
  3. Preheat oven to 350°F. Line baking sheets with parchment paper. Roll dough on floured work surface until 3⁄16″ thick. Punch out cookies with snowflake cutter. Place on trays 3⁄4″ apart. Knead together scraps and repeat. Bake until browned at edges, 14 minutes. Cool completely.
  4. Decorate cookies with royal icing using a small piping bag fitted with a #1 round tip. Dry on baking trays.

Donna Griffith


House & Home November 2012