In my expert dessert opinion, certain shapes of cut-out sugar cookies are more fun to decorate than others. Snowflake Cookies top the list because each one can be completely unique! If you're baking with kids, these easy decorated snowflake cookies are the way to go!
Once my daughter named her elf on the shelf 'Snowflake,' I knew these cookies had to happen. Luckily, they're so easy to make, and kids love decorating them!
This recipe is also my contribution to The Sweetest Season, which is the annual holiday cookie week that aims to raise funds for Cookies for Kids' Cancer. Here is the fundraising page if you like to donate.
You can make the snowflake cookies super fancy and ornate, or you can simply make lines with a white frosting. Edible glitter or tiny sprinkles can dress up even the most basic designs.
This recipe is based on my regular Christmas Sugar Cookie Cut-Outs, and you can technically use it for any shape. I make a much bigger batch when I host my annual cookie decorating party. (Don't miss my make-ahead guide to How to Host a Cookie Decorating Party if you want to be like me!)
The Ingredients
- Butter. One stick, 4 ounces, of unsalted butter that has been softened at room temperature
- Sugar. Regular, white granulated sugar, one-half cup.
- Vanilla Extract. Real vanilla gives sugar cookies their best flavor! This snowflake cookies recipe uses 1 full teaspoon of vanilla, even though it only makes 16 cookies.
- Almond Extract. Since these are Christmas Cookies, we will add a small splash of almond extract. It's entirely optional (omit if you don't have it), but it brings something special to holiday treats.
- Eggs. The cookies need two egg yolks, and the frosting will use the remaining two egg whites. Separate your eggs using this for a clean separation. Since the frosting uses raw eggs, use pasteurized eggs if you're concerned about that.
- Flour. Just one and a half cups of all-purpose flour that you fluff, scoop and level with a knife to measure.
- Baking Powder. We only need baking powder for the rise and spread in the oven; no baking soda here.
- Powdered Sugar. For the white royal icing, use powdered sugar that has been sifted.
- Lemon Juice. One tablespoon of lemon juice from 1-2 fresh lemons. This is the liquid for the royal icing, and also cures the egg whites, making them safe to consume. However, you can always purchase pasteurized eggs for baking.
- Cookie Decorating Items. The type of cookie decorating items you need varies according to your taste. You can dye the frosting a pretty light blue with food gel. You can use mini snowflake sprinkles, edible glitter, pretty silver balls, or anything else you like to decorate these snowflake cookies.
The Instructions
Watch how easily they come together, and plus, the dough does not require any chill time before baking! Yes, the snowflake cookies really do hold their shape in the oven!
First, preheat the oven to 350-degrees Fahrenheit, and line a large cookie sheet with parchment paper or a silicone mat. Then, combine the softened butter and granulated sugar in a mixing bowl.
Use an electric mixer to beat the butter and sugar until light and fluffy. Then, add the two eggs yolks (do not add the egg whites!) and the vanilla and almond extracts. Beat again just to combine.
Sprinkle the flour, baking powder and salt evenly over the dough in the bowl. Beat using the electric mixer just until the dough comes together. Be careful not to over-mix.
Dust a clean counter top with flour, and dump half of the dough out onto it. Gather it into a ball and press it into a ½" thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8-9 snowflakes.
Using a snowflake cookie cutter, cut out 8-9 shapes. Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and re-roll to cut out 8-9 more shapes and place them on the cookie sheet. You should get roughly 16 cookies, depending on the size of your cutter.
Bake the snowflake cookies on the prepared baking sheet for about 9-11 minutes, until the edges of the cookies are just starting to turn a light golden brown. Let the cookies cool on the baking sheet completely before attempting to remove them so that they do not break.
Once the baked cookies have completely cooled, it's time to decorate! Combine the leftover egg whites with the lemon juice and powdered sugar. Whisk it very well in a bowl and use a piping bag or small plastic squeeze bottle to decorate the cookies however you like. Sprinkles and edible glitter are always welcome!
Storage/ Make-Ahead Cut-Out Cookies:
These cookies are great stored at room temperature for one day. After one day, move them to the fridge because of the egg whites in the frosting. They will keep for 5 days in the fridge.
To make ahead, the dough can be made ahead and frozen for up to 3 months. Defrost at room temperature until it's soft enough to roll out and bake as directed. You can also freeze pre-cut cookies on baking sheets for up to 3 months if tightly wrapped. Bake, but add a few extra minutes to the baking time. You can freeze already baked cookies for up to one month, if tightly wrapped in plastic wrap and stored in freezer-safe containers or bags. Defrost at room temperature and decorate. It's best to make the frosting the day you plan to decorate the cookies.
FAQ: Snowflake Cookies
You can simply trace the lines of the snowflake cut out and make a few backwards hash marks to emulate a snowflake. Or, you can do a flood glaze, let it dry, and then pipe the snowflake pattern on top. It's your choice! I happen to think white snowflake cookies are the prettiest, but I have seen lovely light blue ones, too!
The answer is complicated and depends on your own personal comfort level. You can always bake with pasteurized egg whites and remove all risk of contamination. For me, I'm happy with the lemon juice curing the egg whites and consuming cookies with royal frosting. However, I refrigerate leftover cookies and consume within 5 days. The very young and very old should not consume raw or undercooked eggs. In cases like that, use pasteurized eggs or omit the egg white and use a small splash of milk to make the frosting come together. Without egg whites, however, royal frosting won't set into a firm stackable glaze. You can also use powdered egg whites, too!
Snowflake Cookies
Easy decorate snowflake cookies for Christmas cookie exchange! Recipe makes 16 cookies, but can be doubled.
Ingredients
- 1 stick (4 ounces) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 large egg yolks (save the egg whites for the frosting!)
- 1 ½ cups flour, plus extra for dusting
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
For the royal icing:
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 2 large egg whites (leftover from the cookies)
- Sprinkles for decorating
Instructions
- Preheat the oven to 350°F, and line a large cookie sheet with parchment paper or a silicone mat.
- In a large mixing bowl, add the butter and granulated sugar. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add the vanilla and almond extracts and two egg yolks, and beat until combined.
- Sprinkle the flour, baking powder and salt evenly over the bowl. Beat just to combine.
- This dough does not need to be chilled before rolling out! Dust a clean counter top with flour, and dump half of the dough out onto it. Gather it into a ball and press it into a ½" thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8-9 snowflakes.
- Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and combine with the remaining half of the dough. Roll again to cut out 8-9 more shapes and place them on the cookie sheet. You should get roughly 16 cookies, re-rolling scraps as necessary.
- Bake for 9-11 minutes, until the edges are just starting to turn a light golden brown. Let cool completely on the baking sheet before attempting to move.
- Next, make the royal icing: Combine the powdered sugar, lemon juice and egg whites in a bowl. Whisk slowly until it comes together and is smooth.
- Transfer the royal icing into a piping bag, small plastic bag or small squeeze bottle. Decorate the cookies according to your prefernce, and use additional sprinkles as desired. Cookies keep for 1 day at room temeprature, and up to 5 days in the fridge. See below for make-ahead instructions.
Notes
Storage: These cookies are great stored at room temperature for one day. After one day, move them to the fridge because of the egg whites in the frosting. They will keep for 5 days in the fridge.
Make-Ahead: This dough can be made ahead and frozen for up to 3 months. Defrost at room temperature until it's soft enough to roll out and bake as directed. You can also freeze pre-cut cookies on baking sheets for up to 3 months if tightly wrapped. Bake, but add a few extra minutes to the baking time. You can freeze already baked cookies for up to one month, if tightly wrapped in plastic wrap and stored in freezer-safe containers or bags. Defrost at room temperature and decorate. It's best to make the frosting the day you plan to decorate the cookies.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 86mgCarbohydrates: 29gFiber: 0gSugar: 20gProtein: 3g
Cassie says
These cookies look so good, although I usually don't make recipes when eggs are separated. Either the other part of the egg goes to waste, or the white part is used raw, and I can't justify the extra cost of a dozen pasteurized eggs for using one or two in a recipe.
Erin says
These Snowflake Cookies are just absolutely STUNNING, Christina! I cannot get over how beautiful they are and how fun they're going to be to make with my girls this month. I feel like they probably won't look as beautiful as yours, but I know they're going to taste amazing.
Thank you so much for participating in this year's Sweetest Season! I am always blown away with the recipes shared and the generosity of its participants. Thank you for making this event such a success. I hope you and yours have a wonderful holiday season and a happy new year!