Snowflake sugar cookies will put you in the mood for a white Christmas. Decorate with royal icing and sprinkles to make each cookie unique.
Keyword Royal Icing, Snowflake Sugar Cookies
Prep Time 15minutes
Cook Time 8minutes
Total Time 23minutes
Author Haley D Williams
2 1/2cups(312 g) all-purpose flour
1cup(226 g or 2 sticks) unsalted butter, room temperature
1 1/2cup(187 g) confectioners' sugar
2teaspoonsvanilla extractor almond extract
2 2/3cups(320 g) powdered sugar
Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl of a stand mixer (or using a hand mixer), combine butter and confectioners' sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides of the bowl as necessary.
With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to fingers.
Flour the work surface and roll dough to about ¼-inch thick, using flour for dusting as necessary. Use snowflake cookie cutters to cut cookies and place on prepared baking sheet.¹ Gather scraps and reroll dough when necessary.
Bake for 7 to 8 minutes or until the edges are set. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Place the meringue powder and water in a large mixing bowl, and whip with the whisk attachment until foamy, about 3 minutes.
Add the powdered sugar and whip on medium speed until very stiff and thick, about 3 minutes. The royal icing should hold a stiff peak. If necessary, thin with additional water, a drop at a time, to get the desired consistency.
Transfer icing to an icing bag fitted with a small round tip (I used Wilton #2). Ice the cookies and decorate with sprinkles if desired.
If using different cookie cutter shapes, place cookies of similar size on the same baking sheet as they will bake at the same rate.
Store iced sugar cookies in an airtight container at room temperature for up to a week.
Sugar cookie dough can be stored in the refrigerator for 2 days or plastic wrapped in the freezer for a month. Defrost dough in the refrigerator before letting come to room temperature and baking.