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Snowflake Sugar Cookies

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Snowflake Sugar Cookies – Dress up your holiday cookie tray with some fun and colorful snowflake sugar cookies.

Snowflake Sugar Cookie

Snowflake Sugar Cookie

I don’t make sugar cookies often, in fact I usually only make them for certain holidays and sometimes for birthday requests. I love the beauty and creativity of them, but they are massively labor intensive and I’m not the most patient person for baking projects like this.

But to save myself a step, I skipped flooding the cookies for the simple design you see in the picture. The royal icing I used is from here. It’s easy to work with and has the perfect consistency for simple lines like the one you see on these snowflake cookies.

The cookie recipe is one I have been working with and fine tuning over the years. Actually, the recipe started with me trying to re-create those soft pillow-y sugar cookies from the Ralphs grocery store. You know the ones that are super thick and covered in frosting. I don’t usually like grocery store made cookies but these are awesome, well minus the too-sweet frosting that I always scrape away. But I love the texture of the cookie portion, it’s soft and almost cake-like in texture. I still haven’t figured out how to replicate them, so if anyone has some suggestions or a recipe for it, please help a baker out and give me some tips.

A few notes:

  • The dough will be wet and sticky once mixed, so it requires some chilling before working with it.
  • Divide the dough and create four round flat discs for easy handling. Cover each disc in plastic wrap and refrigerate for up to three days or freeze up to 3 months.
  • To keep the cookies nice and even in thickness, I use these rings on my rolling pin.
  • Lastly, for the curious, using the cream cheese versus all butter gives the cookie a softer texture; and using powdered sugar versus all granulated sugar, also helps to keep the cookie soft and tender while giving it a tighter crumb and a less crisp texture.

Basic Sugar Cookie

Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment paper.

Ingredients:

  • 3 cups of flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar, sifted
  • 2 eggs, plus1 egg yolk
  • 1 teaspoon of vanilla

Instructions:

1. In a bowl, whisk  flour, baking powder and salt; set aside. Cream butter, cream cheese, sugar and powdered sugar until light and fluffy. In a separate bowl lightly mix eggs and vanilla together.  With the mixer running on medium low, slowly add egg mixture to creamed butter mixture, continue mixing until combined.  Turn off mixer, using a wooden spoon or a sturdy spatula gradually fold dry mixture into wet mixture and continue to fold until combined.

2. Divide the dough into four flat disc and refrigerate for at least 3 hours. Remove chilled dough one disc at a time and roll on a lightly floured surface into 1/4 inch thickness. Cut into desired shapes. Bake cookies for about 8-10 minutes.

Comments

  7. val says

    Try a recipe with cream cheese in it. I found that it makes a wonderfully flavored sugar cookie. They are a drop style, not a roll style.

  8. Marie says

    I love the set-up of your photos. The lighting, the composition, the rustic backgrounds…all beautiful!

    You must’ve put a fair amount of time/effort into decorating those. Great work! 🙂

  11. Naomi says

    Hi Val,

    Thanks for the suggestion. I’ve tried using all cream cheese before, but I miss the butter flavor in the cookies. Although, someone suggested using drops of butter flavor to make-up for it and since sugar cookies are like chocolate chip cookies to me, they are always a work in progress. When I give it a go again with all cream cheese, I’ll let you know how they turn out.

    Naomi

  19. Caitlin says

    I love the way you decorated these. I’m always envious of those who can so successfully frost a cookie, because I never could! Your snowflakes are gorgeous! And The tree you made with them is so cute!

  21. Lisa says

    Simply beautiful. I’m not sure if I have the patience nor the skill to do more than 1 cookie. Love it as always Naomi. I made these williams sonoma sugar cookies that were very cake like. Or maybe a soft shortbread like texture?

  24. Nancy@acommunaltable says

    Naomi,

    Another masterpiece!! Truly gorgeous cookies!! My family loves the Ralph’s sugar cookies so I will definitely be giving your recipe a try!!

    For the Ralph’s cookies, I would think they would use a product like crisco instead of butter and bake them at a lower temperature – I don’t think they could sell them for that price if they used butter and cream cheese!!

  25. Naomi says

    Nancy,

    You are so right! I never even thought of Crisco. Whoo-hoo! I can’t wait to give it try. Thanks so much for passing that along.

    Naomi

  35. Naomi says

    Hi Sugar Cookies Receipe – Thank you for the kind words! I got the corset cookie cutter from coppergifts.com.

  37. Lorrie says

    Are the cookies that white or did you put a base layer of icing down before applying the lines. These are beautiful.

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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