Since I’m feeling jolly and we’re full spead ahead to Christmas, I started sharing some holiday-related recipes so you guys can start your shopping list. And also since it’s not snowing yet, here I am sharing my Snowflake Cookies, hoping for some real snowflakes anytime soon. Who’s with me, dreaming of a white Christmas?
FIY, these cookies make a great morning snack or the perfect treat for the carolers, so they really come in handy!
Tips and tricks for Snowflake Cookies:
-The ingredients are for a yield of around 30 cookies, so you can adjust it depending on how many you need.
-The dough is freezer-friendly, so you can definitely freeze some in advance for a different occasion.
-Use a butter that is high in fat, Also, make sure your ingredients are room temperature when making the dough.
-To avoid making a mess, roll your dough in between two sheets of parchment paper. This will also help the dough stay cool and will prevent the butter from melting.
-The dough needs to rest for at least 1 hr in the fridge so that it’s firm enough. If you’re in a hurry, throw it in the freezer for half an hour!
-I used these cookie cutters for my cookies, but you can use anything you have around the house (hearts, gingerbread men, christmas tree shapes etc).
-If you’re decorating the cookies with the icing in the recipe, make sure you practice on a different surface before actually decorating. It’s easiest if you use a piping bag or a squeeze bottle like this one to be more precise.
- ¾ cup sugar (150g)
- 1 egg
- 2 cups flour (280g)
- 175 g butter room temperature
- ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 1 cup icing sugar
- 1 tsp vanilla extract
- 2 tsp milk
- Mix the butter with the sugar for about 2 minutes on high speed, until the mix has a smooth and even texture. Add the egg, vanilla and almond extract and mix again until smooth.
- Slowly incorporate the flour and baking powder in the mix and process until the dough is evenly mixed.
- Form a dough ball and cut it in 2 even pieces. Place each of them in between two sheets of parchment paper and roll into 1 cm thick sheets. Transfer the sheets to the fridge to chill for at least 1 hr (or 20 minutes in the freezer if you're in a hurry).
- Take the dough out and cut shapes with a cookie cutter. Place them on a tray covered with baking paper and bake in the pre-heated oven at 180°C for about 10 minutes or until the edges are starting to become golden-brown.
- Allow them to cool completely before removing them from the tray.
- Mix together the icing sugar, vanilla extract and milk and place the icing in a piping bag or bottle.
- Decorate your cookies and allow the icing to harden before serving the cookies.