Snowflake Sugar Cookies
These enchanting snowflake sugar cookies combine a buttery, soft texture with crisp edges that make them the ideal canvas for holiday decorating. Whether you're preparing for a winter gathering or simply craving a festive treat, this recipe delivers consistent results that will impress family and friends alike.
Equipment
- Stand Mixer or Electric Hand Mixer
- Rolling Pin
- Snowflake Cookie Cutters
- Baking Sheets
- Parchment Paper
- Piping Bags
- Small Round Piping Tips (#1 or #2)
- Cooling Rack
Ingredients
For the Cookies
- 3 cups all-purpose flour plus extra for rolling
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract optional, but adds wonderful depth
For the Royal Icing
- 3 cups powdered sugar sifted
- 2 tbsp meringue powder
- 5-6 tbsp warm water
- 1/2 tsp clear vanilla extract
- gel food coloring blue and white recommended for snowflake designs
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl or stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy (about 3 minutes).
- Add the egg and extracts, beating until well combined.
- Gradually add the flour mixture on low speed until just incorporated. The dough should pull away from the sides of the bowl but remain soft.
- Divide the dough in half and flatten each portion into a disc about 1-inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use snowflake-shaped cookie cutters to cut out shapes, then transfer them to the prepared baking sheets, spacing them 1½ inches apart.
- For best results, chill the cut cookies for 10 minutes before baking to help maintain their shape.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden. The centers should remain soft and slightly pale.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- To prepare the royal icing, combine the sifted powdered sugar and meringue powder in a large bowl.
- Add warm water and vanilla extract, then beat with an electric mixer on low speed until combined.
- Increase to medium-high speed and beat for 5-7 minutes, or until stiff peaks form. The icing should hold a stiff peak but still be workable.
- Divide your icing into bowls and color as desired (white, light blue, and sparkly white with edible glitter are classic choices for snowflakes).
- Transfer to piping bags fitted with small round tips (#1 or #2 for details). Outline the cookies first, then fill in larger areas using flooding consistency. Use a toothpick to guide the icing into corners and pop any air bubbles.
- Allow the icing to dry completely (at least 4 hours or overnight) before stacking or storing cookies.
Notes
For best results, properly chill your dough - this prevents cookies from spreading during baking and helps maintain crisp snowflake shapes.
For a vegan alternative, replace butter with plant-based butter sticks and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Almond flour can substitute for 1/3 of the all-purpose flour for a nuttier flavor profile.
When working with royal icing, adjust the consistency by adding water (for thinner) or more powdered sugar (for thicker).
Allow each layer of royal icing to dry completely before adding additional details for a clean, professional look.
For a vegan alternative, replace butter with plant-based butter sticks and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Almond flour can substitute for 1/3 of the all-purpose flour for a nuttier flavor profile.
When working with royal icing, adjust the consistency by adding water (for thinner) or more powdered sugar (for thicker).
Allow each layer of royal icing to dry completely before adding additional details for a clean, professional look.
Nutrition
Calories: 165kcalCarbohydrates: 26gProtein: 1gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 45mgSugar: 18gIron: 0.5mg
Tried this recipe?Let us know how it was!