Eyelet Lace Gingerbread Snowflake Cookies

I was inspired to make these eyelet lace gingerbread snowflake cookies during a class I was teaching a couple of weeks ago. One of the designs that we make in my advanced class is an eyelet lace heart. I had some gingerbread dough leftover from another project and I thought the technique would look really beautiful on snowflake cookies. I think it’s safe to say, I was right! 🙂 Scroll down for the video tutorial and supply list.

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Here’s what you’ll need for this project. Find all of these supplies in my Amazon store.

Gingerbread Cookies – This recipe is from my book Cookie Art. You can purchase it here.

Makes about 3 dozen 3” cookies

5 cups (718 grams) all-purpose flour; plus more for dusting

1⁄2 tsp. (2 grams) baking powder

2 tsp. (8 grams) ground ginger

1 tsp. (4 grams) ground cinnamon

1 tsp. (4 grams) salt

1⁄2 tsp. (2 grams) ground allspice

1⁄2 tsp. (2 grams) ground cloves

1⁄2 tsp. (2 grams) ground nutmeg

1 cup (226 grams) unsalted butter, softened

1 cup (225 grams) granulated sugar

1 cup (340 grams) molasses

2 large eggs (100 grams), at room temperature


  1. Sift the flour, baking powder, ginger, cinnamon, salt, allspice, cloves, and nutmeg into a medium bowl. Whisk to combine.

  2. Beat the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on speed 5 until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and beater with a rubber spatula as needed. Add the molasses and beat on low speed until well blended, about 1 minute more.

  3. Add one egg and mix on speed 2 until it’s well blended. Stop the mixer, scrape the bowl, add the second egg, and mix until well blended. 

  4. Add the dry ingredients beat on speed 1, stopping onceto scrape the bowl, until they’re incorporated and the dough pulls away from the sides, about 15 seconds. If the dough is very sticky and difficult to handle, add more flour until it stiffens up (2 Tbs. at a time).

  5. Divide the dough in half and roll each half into a 1-inch-thick thick rectangle. Wrap each half tightly in plastic and chill the dough for at least 1 hour in refrigerator.

  6. Remove the dough from the refrigerator and let it soften slightly for 15 to 20 minutes. Roll the dough on a floured sheet of parchment or wax paper to 3⁄16 inch thick. Layer the dough on baking sheet and chill for another 30 minutes.

  7. Cut the cookies while the dough is cold and arrange the cutouts on the parchment lined baking sheets. Freeze until firm, another 15 minutes.

  8. Bake at 350°F(176°C) for 10 to 12 minutes. Cool the cookies completely before decorating with Vanilla Royal Icing.


  1. Begin by outlining a snowflake cookie with medium consistency royal icing and a decorating tip 1.

  2. Pipe an eyelet lace pattern.

  3. Allow the icing to dry for about 15 minutes.

  4. Fill in the space around the eyelet pattern with flood consistency royal icing.

  5. Use a scribe tool to help shape and smooth the icing. Allow the icing to dry completely.

  6. Outline the eyelet lace pattern again with medium consistency royal icing and a decorating tip 1.

  7. Use the medium consistency royal icing to add details.

  8. Pipe a border with the medium consistency icing.

Click on the images below for more cookie projects!


4 thoughts on “Eyelet Lace Gingerbread Snowflake Cookies

  1. Hi Amber, these look beautiful – as does all of your work! I was just going to try the recipe and noticed you have vanilla listed in the instructions (step 3) but not in the ingredients. I imagine it’s a teaspoon . . .

    • Thank you, Sue! There’s a typo in the instructions. There’s no vanilla in the recipe (but no harm done if you’ve already made them with vanilla ☺️)

  2. Amber, these eyelet gingerbread cookies are gorgeous! Wishing you a happy holiday season with your family. I received my copy of Pride & Prejudice, it’s beautiful!

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