Snowflake Sugar Cookies

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Last year I saw these little snowflakes on one of my favorite food blogs, Annie’s Eats. I knew that this Christmas I was going to try to do my own version, even though I’m not that skilled in royal icing yet (this is only my third time). Surprisingly, they were pretty easy as long as my tip stayed free of dried icing.

I’m not going to lie to you – they did take a long time. Here are the basic steps:

1) make sugar cookies – it took me about 4 batches of 6 cookies to use all the dough
2) outline the cookies in light blue royal icing (tip #2)
3) flood cookies with light blue royal icing
4) detail with white royal icing
5) add white sugar pearls and clear cake sparkles

You can make the cookies over two days or all in one day if you start early enough. You can outline and flood back-to-back (within 15 minutes or so) but you need to let the flooded part of the cookie set for several hours before you go back and pipe the detail. With a few practice cookies you should get the hang of how the piping works. Keep a steady hand and practice your best patience.

Good luck! :)

Sugar Cookies with Royal Icing

For the cookies:
1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 tsp almond extract
1 tsp vanilla
1 tsp salt
2 1/2 cups flour

In a large mixing bowl, beat butter until soft and creamy. Slowly add powdered sugar and beat until well combined. Add in egg, almond extract, vanilla, salt and flour and continue to mix until smooth. Chill dough until firm, at least 1 hour.

Preheat oven to 375F. Line two cookie sheets with parchment paper and set aside.

Roll out dough on a well floured surface until it is 1/4 inch thick. Cut out cookies with floured cookie cutters and carefully transfer them to the prepared cookie sheets. Bake cookies for 6-9 minutes. Cookies should NOT brown – with the snowflake tips it’s easy to overbake them so be extra cautious. Let cool completely on cooling racks before frosting.

For the icing:
2 Tbs meringue powder (found at any craft/baking store)
4 cups powdered sugar
6 Tbs water
blue liquid food coloring

Place all ingredients in the bowl of a stand mixer. Using the paddle attachment, beat frosting on low until matte and smooth, about 7-8 minutes.

Remove icing and divide into two separate, covered containers: 2/3 of the icing in one container and 1/3 in the other. To the first container (2/3 of the icing) add about 3 drops of blue food coloring, or until it is your preferred shade of blue. Stir well and cover both containers.

Starting with the blue container, dilute frosting with water so it is a pipeable consistency, but be careful and only add a tiny bit of water at a time because it dilutes rather easily. When the icing is at the right consistency for piping and place it in a piping bag fit with a small, round tip. I used a #2 tip for outlining these cookies. Pipe thin, smooth outlines on each of the cookie and set aside.

Once all of the outlines are piped, add the remaining blue frosting back to the blue container and dilute it to a “flooding” consistency. Make it thin enough that it is easy enough to spread within your outline. Using a spoon, flood each cookie. You can use a toothpick to help guide the flooding into tough corners. When you finish, cover the blue frosting and let cookies dry for at least 3 hours.

Dilute the the white icing to a pipeable consistency like the you did for the blue outline. When the icing is at the right consistency for piping, place it in a piping bag fit with a small, round tip. I used a #2 tip for the detailing. Detail your cookies as desired, but make sure to move quickly because the frosting does dry quickly. Add pearls and sparkles. Repeat steps with each cookie and let them harden overnight before placing them in an airtight container the next day.

From Annie’s Eats

Comments on “Snowflake Sugar Cookies”

  1. Julie says:

    I admire your patience with the icing accuracy and in my favourite colour blue. Stunning!

  2. I’ve been too scared to try them – but your detailled instructions may help. These are absolutely stunning by the way – well done.

  3. Christine says:

    I made snow flake cookies this past weekend and found that I was able to pipe the decoration about 15-20 mins after I flooded the cookie. No need to wait several hours. However it did take 5 hours to make dough, cut, bake, cool, pipe, flood and detail! But so worth it! Yours came out scrumptious looking, going to try your sugar cookie recipe next!

  4. Rachel says:

    Beautiful cookies!

  5. Swapna says:

    Wow… Beautiful cookies!!!

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  7. Megan says:

    Beautiful cookies. I doubt my toddler would give me enough time to make those but there is always next year.

  8. Bonita says:

    Just letting you know I linked to this post in my Snowflake Unit Study.

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  11. Dolores says:

    YUM! This was the first time in a LONG time that I attempted to bake sugar cookies. Recipe was EASY and cookie turned out really good! The directions for decorating the cookies are super easy to follow. At first I wasn’t thrilled with the icing flavor; and I messed up a bit at the end w/ the detailing – icing was too runny, but I am VERY pleased with the end result! This was a test run for my Christmas cookies. I am definitely making another batch and using this recipe again. THANKS SO MUCH for sharing & Merry Christmas!

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  14. Brooke's Mommy says:

    Hi, I’m making these as we speak as a test run for my daughters bday. My question is can I freeze them after I ice and detail them or how long will they last in an airtight container? Trying to be realistic on my timing the day before the party. Thanks so much. :)

    • allie says:

      They last for a long time (like at least a week+) in an airtight container so you can make them far ahead of time. Make sure that you let the icing dry overnight without covering the cookies – it’s really the most important part!


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    Wow they are so perfect they I would not eat them! that would ruin it!

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  21. sasha says:

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