Snow Angel Cookies Recipe

5 1 1
Snow Angel Cookies Recipe
Snow Angel Cookies Recipe photo by Taste of Home
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Snow Angel Cookies Recipe

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5 1 1
Publisher Photo
Get a little snow at the holidays, no matter where you are. Head to the kitchen and bake a batch of angel cookies swirled with heavenly frosting. —Carolyn Moseley, Dayton, Ohio
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • FROSTING:
  • 9 cups confectioners' sugar
  • 3/4 cup shortening
  • 1/2 cup lemon juice
  • 4 to 6 tablespoons water
  • Coarse sugar, optional

Directions

In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour 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 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
For frosting, in a large bowl, beat confectioners’ sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar. Yield: about 5 dozen.
Originally published as Snow Angel Cookies in Taste of Home November 2014, p62

Nutritional Facts

1 cookie (calculated without coarse sugar): 162 calories, 6g fat (3g saturated fat), 14mg cholesterol, 53mg sodium, 27g carbohydrate (21g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • FROSTING:
  • 9 cups confectioners' sugar
  • 3/4 cup shortening
  • 1/2 cup lemon juice
  • 4 to 6 tablespoons water
  • Coarse sugar, optional
  1. In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour 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 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
  4. Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
  5. For frosting, in a large bowl, beat confectioners’ sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar. Yield: about 5 dozen.
Originally published as Snow Angel Cookies in Taste of Home November 2014, p62

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khegeman User ID: 2379383 258678
Reviewed Dec. 26, 2016

"Delicious. Love the cinnamon flavor"

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