Flower Gingerbread Cookies

Flower Gingerbread Cookies


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Gingerbread cookies aren’t just for Christmas. Give them a springtime makeover by turning them into little pastel flowers. These are soft and chewy. Nothing like the hard, stale boxed gingerbread cookies your grandmother leaves out during the holidays.

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Chicago, IL

Time needed

30 min preparation + 10 min cooking

Serving Size / Yield

24 servings


  • 3 cups of flour
  • 1 cup of sugar
  • 1 cup of salted butter, softened
  • 1 cup of molasses
  • 1 egg
  • 2 teaspoons of ginger
  • 1 ½ teaspoon of baking soda
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • Colorful frosting and icing tubes, for decorating

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As the oven preheats to 350 degrees, beat together butter and sugar until the mixture is creamy and smooth. Then, add in the egg and vanilla before slowly blending in the molasses. In a separate bowl, mix the flour, ginger, baking soda, cloves, cinnamon, and nutmeg. Gradually, add the dry ingredients into the wet mixture and beat together. Once the dough is thick, let chill in the refrigerator for at least 30 minutes. Once cold, roll the dough out to about ½ inch thick and use a cookie cutter to create flower shapes. Keep the cookies two inches apart on the baking tray and let bake for 10 minutes. Allow the cookies to cool before icing and enjoying!

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