Best Snowflake Cookies Recipes

SNOWFLAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

SNOWFLAKE COOKIES

Steps:

• In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

SNOWFLAKE COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide in half. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with a floured 4-in. snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 300° for 8-10 minutes or until firm. Repeat with remaining dough. Chill and reroll scraps if desired. , In a small resealable plastic bag, combine edible glitter and remaining sugar. Seal bag; crush mixture to break glitter into smaller pieces. Sprinkle over warm cookies. Cool for 5 minutes before removing to wire racks to cool completely.

SNOWFLAKE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
• Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
• Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
• Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
• Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
• Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
• Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

SNOWFLAKE ORNAMENT COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and salt; gradually beat into creamed mixture. , Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. snowflake-shaped cookie cutter. Place 1-in. apart on ungreased baking sheets. Using a plastic straw, make a hole about 1/2 in. from the top of each cookie. Using small decorating cutters, cut out desired shapes to create designs in snowflakes. , Bake 5-6 minutes or until set. Use straw to reopen holes in cookies. Remove from pans to wire racks to cool completely. Repeat with remaining portions, using 4- and 5-in. cutters. Bake 4-in. cookies, 6-7 minutes; bake 5-in. cookies, 8-10 minutes., For glaze, in a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Brush over snowflakes; sprinkle with glitter. Let stand at least 5 minutes or until set. , Thread ribbon through the holes.

FROZEN SNOWFLAKE GINGERBREAD COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. , For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container., For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30 seconds longer. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined., Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. , Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350°F and grease several baking sheets with nonstick spray.
• Stir together the flour, soda, tartar and salt.
• Cream together the butter, oil and sugar until well blended. Beat for 1 to 2 minutes until lightened in colour.
• Add the egg, lemon zest, juice and extracts. Blend well.
• Beat in the dry ingredients one half at a time until evenly incorporated. Dough will be soft, but let stand for 5 minutes or so to firm up slightly for easier handling.
• Put 2 Tbsp of granulated sugar into a saucer. Lightly oil the etched bottom of the glass tumbler (or salt shaker, small bowl or vase) making sure to coat all the grooves.
• With lightly greased hands form small portions of dough into 3/4-inch balls.
• Dip the top of each ball into the granulated sugar and place on the cookie sheets, sugar sides up, about 2 1/2-inches apart. Press down on cookie tops until design is imprinted and cookies are flattened to about 2-inches in diameter. (You may need to wipe sugar off glass peridically and re-oil)Garnish cookie tops with edible glitter if using.
• Bake one sheet at a time in the upper third of the oven for 10 to 15 minutes, or until the cookies are barely firm in the centers and faintly tinged with colour at the edges. Remove from oven, wait 2 or 3 minutes, then remove from cookie sheet to wire racks to finish cooling.
• Lightly dust tops with a little icing sugar to finish off. Let cool completely.
• Will keep in airtight storage at room temperature for up to 10 days or can freeze for up to a month.

GLAZED SPICED SNOWFLAKE COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices. In a large bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add half of flour mixture, then 1/3 cup water, then remaining flour mixture, beating on low after each addition until just incorporated. Shape dough into 3 disks and wrap in plastic. Refrigerate until firm, at least 1 hour and up to overnight.
• Working with one disk at a time, roll out to 1/4 inch thick on lightly floured parchment. Cover with a doily; gently roll to make an imprint. (Dough should now be about 1/8 inch thick.) Remove doily and freeze dough until firm, about 15 minutes. Cut dough first using a 5-inch snowflake-shaped cutter, then cut remaining dough using a 3-inch snowflake-shaped cutter and 1 1/2-inch snowflake-shaped cutter. Chill and reroll scraps. Arrange large cookies on one parchment-lined baking sheet and medium and small cookies on another; freeze until firm, about 15 minutes. Preheat oven to 325 degrees.
• Bake until cookies set around edges, 16 to 18 minutes for large, 12 to 14 minutes for medium and small. Transfer cookies on sheets to wire racks; let cool completely.
• Whisk together confectioners' sugar, milk, and vanilla until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until glaze is slightly thicker than heavy cream. Dip each cookie, design-side down, into glaze, tilting to evenly coat, then transfer to rack until glaze is set, about 10 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

RED VELVET SNOWFLAKE COOKIES

Steps:

• Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
• Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
• Decorate fully cooled cookies as desired with icing.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients.
• Drop by balls in powdered sugar.
• Bake on greased cookie sheet at 350 degrees for 10 minutes.

PEPPERMINT BARK SNOWFLAKE COOKIES

Steps:

• Heat oven to 375 degrees F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
• On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch snowflake-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough, rerolling scraps.
• Bake 7 to 10 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• Meanwhile, in medium microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread mixture on cookies, and place close together on sheet of waxed paper or cooking parchment paper. Let set 5 minutes.
• Place blue candy melts and creme de menthe chips in separate medium microwavable bowls, and microwave each uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. With 2 small spoons, drizzle candy melts and creme de menthe chips over white chips.

VEGAN SNOWFLAKE SUGAR COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until fluffy.
• Add the vanilla and salt, and stir with a rubber spatula to combine. Set aside.
• Sift the flour and baking powder into a medium bowl.
• Gradually add the flour mixture to the coconut oil mixture and stir to combine.
• Gradually add the non-dairy milk and stir until a crumbly dough forms. Using your hands, knead the dough into a ball.
• On a lightly floured surface, roll out the dough to about ¼-inch (½ cm) thick.
• Use snowflake cookie cutters to cut out shapes and transfer to the prepared baking sheets about 2 inches (5 cm) apart. Re-roll excess dough to cut out more shapes.
• Bake for 10-12 minutes, until slightly golden around the edges .
• Make the royal icing: Sift the powdered sugar into a large bowl. Add the vanilla and some of the water. Whisk until smooth, adding more water as needed to reach your desired consistency.
• Transfer half of the icing to another bowl and add blue gel food coloring to one. Immediately transfer the icing to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate until the icing returns to your desired consistency.
• Decorate the cookies with the royal icing and sprinkles. Let dry completely, at least 3-4 hours or overnight.
• Enjoy!

SNOWFLAKE COOKIES (COOKIE PRESS RECIPE)

Steps:

• Cream together butter and cream cheese until smooth.
• Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
• Mix together the flour and salt, then slowly add flour mixture just until well blended.
• Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
• Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
• Remove from oven and let set on baking sheet 3 minutes to set.
• Cool on wire rack.

FIRST SNOW CHERRY PIE WITH SNOWFLAKE SUGAR COOKIES

Steps:

• For the crust: Preheat the oven to 375 degrees F. Combine the flour, salt, baking powder and butter in a food processor. Pulse until the consistency of fine meal. Add 4 tablespoons water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add a tablespoon of water at a time, pulsing between additions, until it does.
• Turn the dough onto a floured surface and work it until it just comes together.
• Form the dough into a disc, wrap it in plastic and place it in the refrigerator to chill at least 20 minutes.
• Roll out the dough on a floured surface to 1/8 inch thick. Transfer it to a 9-inch pie plate. Roll or trim the edges as you like.
• Line the dough with parchment and fill with pie weights. Bake until set, 10 to 15 minutes. Remove the parchment and weights from the crust.
• For the filling: In a large saucepan, combine the cranberries, cherries, apples, sugar, orange juice and zest and cinnamon. Bring to a simmer and cook until the cranberries pop and the cherries and apples are soft. Be careful to not cook the apple to mush. If using frozen cranberries and cherries, hold the apples until the last 5 minutes and then add them. Thicken by stirring in the cornstarch mixture. Stir for 1 minute. Stir in the brandy and remove from the heat.
• To make the pie: Fill the pie crust with the pie filling. Bake until bubbling, 35 to 40 minutes. Cool to just warm or room temperature. Top with the Sugar Cookies.
• For the cookies: Preheat the oven to 375 degrees F. In a stand mixer fitted with a paddle attachment, mix together the butter, flour, sugar, vanilla and eggs on medium speed until well combined. Flatten the dough into a disc and wrap in plastic. Chill in the refrigerator, at least 20 minutes.
• Roll out the dough to desired thickness. Cut out cookies with your favorite cookie cutter.
• Place the cookies on a parchment-lined baking sheet and bake until slightly crisp on the edges, 9 to 11 minutes; adjust for thickness.
• Let cool, then decorate as desired.

SNOWFLAKE-STENCILED SHORTBREAD COOKIES

Steps:

• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
• To decorate: On desired paper, draw shape (use a cutter as a guide). Fold paper in half and cut out shape, leaving border intact.
• Lay either stencil on cookie. With a fine-mesh sieve, dust cookie with confectioners' sugar or cocoa powder.
• Carefully lift off stencil.

SCANDINAVIAN SNOWFLAKE COOKIES

Steps:

• Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
• Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
• Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
• Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
• Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep.
• Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
• Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

MASCARPONE OREO SNOWFLAKE COOKIES

Steps:

• Preheat oven to 325°F
• Cream the butter and mascarpone cheese for about 3 minutes.
• Slowly beat in the sugar until light and fluffy.
• Beat in the egg yolk and vanilla, and then slowly beat in the flour until mixed.
• Stir in crushed Oreo cookies.
• Scoop or spoon cookie dough on to a cookie sheet and
• Bake at 325 degrees for 12-15 minutes.

STAINED GLASS SNOWFLAKE COOKIES

Steps:

• In medium bowl, stir cookie mix, butter, egg, flour and vanilla until soft dough forms. Shape dough into a ball. Cover; refrigerate 1 hour. Unwrap 16 hard candies. Crush candies and keep colors separate. Reserve remaining candies for another use.
• Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Divide dough in half. On floured surface, roll one portion of dough to 1/8-inch thickness. Cut with 3 1/2-inch snowflake cookie cutter with a center hole. On cookie sheet, place cutouts 2 inches apart. Place 1/4 teaspoonful of crushed candies in each cutout hole, filling full. With drinking straw, poke hole close to edge of one point for attaching ribbon after baking.
• Bake 7 to 8 minutes or until candy is melted and cookies are set. Cool until candies harden, about 4 minutes. Remove from cookie sheet to cooling rack; cool completely.
• Using icing tube with small round tip, decorate snowflake cookies with straight lines and dots. Immediately sprinkle with edible glitter. Let stand until icing is firm.