Snowflake Sugar Cookies Recipe

Snowflake Sugar Cookies


Sugar Cookies are a great way to bake a large batch of cookies for the Christmas Cookie Swap, as well as have fun with your kids and let them help around in the kitchen a bit by indulging in cutting cookies of various shapes and designs. The Snowflake Cookies are extra-special this time of the year. So here’s a tried-and-tested Snowflake Sugar Cookie recipe, looking beautifully delicious, thanks to the silvery designs made by using royal icing. These cookies make a great holiday gift; so bake a batch or two, package them in cookie boxes and share the spirit of sweetness with your friends and family!I adapted this recipe from one that I saw a few days ago on What’s Cooking America (photo courtesy of Scott Phillips from Fine Cooking). Unlike some other recipes that I saw, these are real simple to make, and because of their shape, they are a perfect fit for Christmas. You could embellish them by adding some royal icing, colored spritzers, or even some dark chocolate ganache coating on the top. Just punch in a hole at the top of the cookies before you set them in the oven, and once they bake and come out, you can let them set and become hard, then thread a ribbon through the whole to make beautiful edible Snowflake Cookie ornaments to decorate your Christmas tree!

Here’s an excellent video tutorial to help you make the perfect snowflake cookies for Christmas!

Snowflake Sugar Cookies

1 cup granulated sugar
4 ounces butter
4 ounces Crisco shortening
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
Royal Icing (see recipe below)

Preheat oven to 350° F. In a large mixing bowl, cream sugar, butter, and shortening approximately 3-5 minutes or until light and fluffy on medium speed.

Add egg, egg yolk, and vanilla extract; mix an additional 1 minute Add flour and salt; mix on high speed until dough holds together. Add one or two tablespoons of water if necessary.

Form dough into two disks (6-inch by 9-inch) and wrap in plastic wrap. Refrigerate for at least 2 hours but better if overnight.

When ready to roll the dough, remove one dough disk at a time from the refrigerator. On a lightly floured surface, roll disk about 3/16 inch thick. Cut into desired shapes with cookie cutters. Place 1-inch apart on ungreased baking sheet. Gather and press all scraps together (you can re-roll and cut shapes but keep it cold). Refrigerate cut cookies (on baking sheet) at least 30 minutes. Don’t cheat on this especially if you have cutouts in the dough.

Remove from refrigerator and bake 8 to 10 minutes or until the edges just start to brown. Remove from oven and allow cookies to sit on the cookie sheet for a few minutes to allow them to harden. Carefully move to a wire rack to cool completely, then decorate in lovely Snowflake pattern using Royal Icing.

Related Recipes
Peppermint & Vanilla Butter Cookies
Cranberry Pistachio Biscotti
Chocolate-Dipped Madeleines
Marshmallow Chocolate Mud Cookies
Colorful Meringue Cookies


  1. These are so pretty.

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