These snowflake sugar cookies have a lacy design that look looks so pretty on a Christmas cookie tray.
Prep Time 1hour
Cook Time 30minutes
Chilling/Cooling Time 8hours
Total Time 9hours30minutes
Author Wanda Simone
2 small mixing bowls
rimless cookie sheet
large snowflake cookie cutter
small snowflake cookie cutter
wire cooling rack
stand mixer with mixing bowl
Piping tip #4 (#3 or #5 will also work)
Coupler (optional) - helps to keep icing from leaking
Cut out cookies
1cup2 sticks cold unsalted butter
1packageblue sprinkles and/or sanding sugar
4cups (or 1 pound)icing sugar
Cut out cookies
In a small bowl, mix together 2½ cups of flour, ¼ teaspoon baking soda and ¼ teaspoon baking powder. Set aside.
In another bowl, beat an egg, 1 teaspoon vanilla extract, ¼ teaspoon almond extract and ¾ teaspoon salt. Set aside.
Cut 1 cup (2 sticks) of cold butter into ½ inch chunks.
In a food processor, blend the butter and 1 cup of granulated sugar until combined, about 30 seconds.
Add in the egg mixture. Process until combined, about 10 seconds.
Then add the flour mixture and process until all of the flour is combined, about 30 seconds.
Divide the dough in half.
Place a piece of parchment paper underneath and on top of the first ball of dough.
With a rolling pin, roll the cookie dough out between the pieces of parchment paper. It should be about 1/8" thick.
Place the rolled-out dough on a large platter or cookie sheet with the parchment paper left in place.
Repeat with the other ball of dough.
Refrigerate the two sheets of rolled out dough for 1½ hours, or freeze for 30 minutes.
When the cookie dough is stiff, take the first sheet of cookie dough out of the refrigerator.
Peel off the top layer of parchment paper.
Place the larger snowflake cookie cutter on the cookie dough. Then center the smaller snowflake cookie cutter in the center of the larger one. Push down on both to cut the dough. Repeat to make additional cookies.
Do the same thing with the second sheet of cookie dough.
If the cookie dough has softened, refrigerate it for another 30 minutes or until the it is stiff. This will make it much easier to remove the cookies while keeping their shape.
Use a thin spatula (or a cake knife) to separate the cookies from the bottom layer of parchment paper. Remove the excess dough from around the cookies.
Remove the small snowflakes from the inside of the larger ones.
Put another piece of parchment paper down on a cookie sheet.
Then lay out both the large and small snowflakes about ½ inch apart on the baking sheet.
Bake at 300℉ for 10 to 15 minutes, until the bottom of the cookies are slightly brown.
Let cool for 5 minutes on the cookie sheet. Then move to a wire rack and let them cool completely.
Repeat with the other sheet of cut-out cookies.
Roll out the extra dough to create another batch of cookies.
How to make white royal icing
Mix 4 cups icing sugar, 3 Tablespoons meringue powder, 1 teaspoon vanilla and ½ cup of WARM water in a stand mixer on low speed
Once they are combined, increase to medium speed.
Mix for 5 to 8 minutes until the icing forms soft peaks and it takes about 15 seconds to close if a knife is run through it.
Put the white icing in a piping bag with a #3, #4 or #5 piping tip attached.
Decorating snowflake cut out cookies - Design 1
Draw a line from the end of one snowflake point all the way across the cookie to the end of the opposite snowflake point. Repeat for all of the snowflake points
Then draw 2 or 3 V-shaped lines across each of the snowflake points, with the middle of the V crossing the straight lines drawn previously.
If you are decorating a snowflake with a cutout in the middle, draw an outline around the inner edge.
(Optional) Sprinkle with sanding sugar while the icing is still wet.
Decorating snowflake cookies - Design 2
Outline the edges of the cookie with royal icing.
Then flood (fill in) the middle of the cookie.
Use a knife or toothpick to spread the icing into any gaps.
(Optional) While the icing is still wet, sprinkle sanding sugar or sprinkles over the top.
Store the cookies
Let the cookies stand for a few hours allowing the icing to dry before storing in an airtight container for a few days or freezing for up to 3 months.
Covering the cookie sheet with parchment paper prevents the cookies from spreading which helps to keep their shape.
Only bake 1 sheet of cookies at a time since stacking them in the oven will cause uneven heating
To keep the cookies looking good when storing, separate each layer with a piece of parchment paper.