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! 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. 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.
