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Snowflake Cookie

 Snowflake Cookie
Your cookie trays will twinkle with these festive snowflake cookies. —Taste of Home Test Kitchen
36 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + standing


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 to 1 teaspoon McCormick® Pure Almond Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 pounds confectioners' sugar
  • 6 tablespoons meringue powder
  • 3/4 cup warm water
  • Sky blue gel food coloring
  • White edible glitter and superfine sugar
  • Ribbon


  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in egg and extracts. Combine flour and salt;
  • gradually add to the creamed mixture and mix well.
  • Divide dough into fourths. Cover and refrigerate for 1-2 hours or
  • until easy to handle.
  • On a lightly floured surface, roll out one portion to 1/8-in.
  • thickness. (Refrigerate other portions until ready to use.) Using a

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Snowflake Cookie (continued)

Directions (continued)

  • variety of sizes of floured snowflake cookie cutters, cut out
  • snowflakes.
  • Carefully place 1 in. apart on ungreased baking sheets. Using small
  • decorating cutters, cut out desired shapes to create designs in some
  • of the snowflakes. Use a toothpick to help remove the cutouts. With
  • a plastic straw, poke a hole in the top of each small cookie.
  • Bake medium and large snowflakes at 375° for 6-1/2 to 7 minutes
  • and small snowflakes for 6 minutes or until bottoms are lightly
  • browned. Remove to wire racks to cool. Repeat with remaining dough.
  • For royal icing, in a large bowl, combine the confectioners' sugar
  • and meringue powder. Add warm water; beat on low speed for 1 minute.
  • Beat on high for 4-5 minutes or until stiff peaks form. Tint half
  • blue. Leave remaining icing white; cover and set aside.
  • With blue icing and a round tip, outline half of the cookies; fill in
  • centers with blue icing and let dry completely. With white icing and
  • a round tip, outline each blue-colored cookie and create snowflake
  • designs. Let dry completely.
  • On the remaining cookies, repeat process using white icing on white
  • frosted cookies. Thread a ribbon through the hole in each small
  • snowflake and through the cutout in each medium and large snowflake.
  • Yield: about 3 dozen.