Frosted Snowflake Cookies Recipe

Frosted Snowflake Cookies Recipe
Frosted Snowflake Cookies Recipe photo by Taste of Home
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Frosted Snowflake Cookies Recipe

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My family gathers at the kitchen table every winter to add a white glaze to these snowflake cookies. To increase the wow factor, tint the frosting with food colors and try various sprinkles.—Carolyn Olney, Richmond, NH
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1-1/4 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FROSTING:
  • 3 cups confectioners' sugar
  • 1/4 cup 2% milk
  • Colored sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. 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 350°. 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.
Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and milk until smooth. Decorate as desired with frosting and, if desired, sugar.
Freeze option: Freeze decorated cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 2-1/2 dozen.
Originally published as Frosted Snowflake Cookies in Cookies & Candies Bookazine 2015, p14

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1-1/4 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FROSTING:
  • 3 cups confectioners' sugar
  • 1/4 cup 2% milk
  • Colored sugar, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
  2. Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
  3. Preheat oven to 350°. 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.
  4. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  5. In a small bowl, mix confectioners' sugar and milk until smooth. Decorate as desired with frosting and, if desired, sugar.
  6. Freeze option: Freeze decorated cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 2-1/2 dozen.
Originally published as Frosted Snowflake Cookies in Cookies & Candies Bookazine 2015, p14

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