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Glittered Snowflake Cookies

 Glittered Snowflake Cookies
The dough for these sugar cookies won't spread while baking, making if great for cookie cutters with intricate designs. They can also be drizzled with semisweet chocolate.—Kimberly DeWalt, Horseshoe Bend, Idaho
41 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces white baking chocolate, coarsely chopped
  • Edible glitter


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 1-2 hours or until firm.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
  • with a floured 3-in. snowflake cookie cutter. Place 1 in. apart on
  • greased baking sheets. Bake at 350° for 9-11 minutes or until
  • edges are golden brown. Cool for 1 minute before removing to wire
  • racks to cool completely.
  • In a microwave, melt chocolate; stir until smooth. Drizzle over
  • cookies; sprinkle with edible glitter. Let stand until set. Store in
  • an airtight container. Yield: about 3 dozen.

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Glittered Snowflake Cookies (continued)

To Make Small Snowflakes: Cut dough with a floured 1-1/2-in. snowflake cookie cutter. Bake for 6-8 minutes or until edges are golden brown.
Nutritional Facts: 1 cookie equals 109 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 80 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.