Snowflake Sugar Cookies
Delightful snowflake-shaped cookies with a tender interior and crisp edges, perfect for any holiday gathering.
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour Foundation for a tender cookie
- 1 teaspoon baking powder For fluffiness
- 1/2 teaspoon salt Balances sweetness
- 1 cup unsalted butter, softened Achieve creamy consistency
- 1 1/2 cups sugar For deep sweetness
- 1 large egg For binding
- 1 teaspoon vanilla extract Adds delightful aroma
- 1/2 teaspoon almond extract Optional for a nutty note
Royal Icing Ingredients
- 1 egg white or 2 tablespoons of meringue powder For the icing base
- 1 1/2 cups powdered sugar For sweetness and texture
- 1/2 teaspoon lemon juice Adds brightness to the icing
- food coloring For decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) and mix until combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until the dough comes together.
- Dust a clean surface with flour and roll out the dough to about 1/4 inch thick.
Baking
- Using a snowflake-shaped cookie cutter, carve out the cookies.
- Place the cookies on the prepared baking sheets with some space in between.
- Bake in the preheated oven for 8-10 minutes or until the edges are just lightly golden.
- Allow the cookies to cool completely on a wire rack.
Icing
- In a bowl, whisk together your egg white (or meringue powder) with lemon juice until soft peaks form.
- Gradually add in your powdered sugar, mixing until stiff peaks and glossy consistency are achieved.
- Divide the icing into bowls and add food coloring for decoration.
Decorating
- Decorate the cookies with the royal icing, creating intricate snowflake patterns.
- Allow the icing to dry completely before serving or packaging.
Notes
Common mistakes include incorrect measuring of flour, overmixing the dough, and allowing the royal icing insufficient time to dry. For variations, consider using whole wheat flour or natural sweeteners.