How to Decorate Snowflake Cookies
Updated: Jan. 11, 2022Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Get ready to win your holiday bake-off.
When it comes to holiday cookies, there’s nothing more impressive than a perfectly decorated cutout cookie. And while we love cheery holiday elves and festive Christmas cards, snowflakes are one of our all-time favorite shapes. Here’s how to decorate snowflake cookies like a pro.
Before You Begin: Bake and Ice Cookies
Before you add the pretty snowflake design, you’ll need to bake and ice a batch of cookies! For this step, you can use your favorite cutout cookie recipe. We used gingerbread, but any sturdy cookie will work. Use snowflake cookie cutters to shape your cookies, then bake according to your recipe’s instructions. Cool completely.
Then, mix up a batch of royal icing. (We shaded our icing with blue and violet food coloring.) Using a piping bag, flood each cookie. Make sure you reserve a little extra icing—it’s the “glue” that you will use to attach the fondant flakes. Once your icing has dried, you can move on to the next step: homemade marshmallow fondant cutouts
Ingredients:
- 2 teaspoons water
- 3-1/2 cups miniature marshmallows
- 2 tablespoons shortening
- 2 cups confectioners’ sugar, sifted
- Additional confectioners’ sugar for dusting
- Reserved royal icing
- Luster dust
Step 1: Melt ‘mallows
Start by combining the marshmallows and water in a large, microwave-safe bowl. Heat the mixture on high for 30 seconds, then stir. Continue microwaving—stirring every 30 seconds—until the marshmallows are smooth and completely melted. Then, transfer the mixture to the bowl of a stand mixer.
If you’ve never made or worked with fondant before, check out this guide first.
Step 2: Add shortening
Turn your mixture on to medium speed, then add the shortening. Beat until the shortening has melted and is fully incorporated.
Editor’s Tip: For this step, you’ll want to work quickly. The warmth of the melted marshmallows is what helps the shortening incorporate.
Step 3: Beat it, just beat it
If you have a stand mixer splash guard, put it on. Because this step can get messy! Turn your mixer to the lowest speed, then gently add the confectioners’ sugar, a little bit at a time. Keep beating until the mixture is fully combined. Congrats, you just made fondant!
Step 4: Dust and transfer
Take your reserved confectioners’ sugar and generously sprinkle it over your workspace and hands. Turn the marshmallow mixture onto the counter.
Step 5: Knead, knead, knead
Start kneading the fondant until it’s smooth and pliable—but not sticky. This should take about 6 minutes. Keep some extra confectioners’ sugar close by in case you need to re-dust the counter or your hands.
Step 6: Roll it out
Dust a rolling pin with confectioners’ sugar, then roll out your kneaded fondant until it’s 1/8-inch thick.
Step 7: Cut your snowflake shapes
Dip your snowflake-shaped cookie cutters in confectioners’ sugar, then use ’em to punch out shapes from the fondant. To give your cookies a more unique look, use cutters of different shapes and sizes. (After all, no two snowflakes are alike!)
Step 8: Attach fondant
Remember that royal icing you set aside? Go grab it and give it a quick stir. Using a piping bag or a toothpick, gently draw several dots on the back of a fondant snowflakes. Adhere the flake to one of your iced cookies. Let stand until set, and repeat with remaining fondant flakes.
Step 9: Brush with luster dust
For an added touch of glam, use a clean brush to apply luster dust to your finished cookies.
Step 10: Plate and serve
Whew! You did it. Place decorated cookies on a festive plate and go grab a glass of milk. Store leftovers in an airtight container.
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Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin 
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I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day!
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The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan 
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This recipe has been handed down through many generations of my husband's family. The cookies were always in his grandmother's cookie jar when he'd visit. Today, he enjoys them more than ever—and so do I. —Debbie Hurlbert, Howard, Ohio
