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Snowflake Sugar Cookies
Snowflake Sugar Cookies
Snowflake Sugar Cookies cover
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From the Cook
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Snowflake Sugar Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2
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In a bowl of a stand mixer with a paddle attachment, beat the butter and sugar for 1-2 minutes.
3
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Next, beat in the egg and vanilla.
4
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Scrape down the bowl and add in the dry ingredients. Mix until just combined. Do not over mix!
5
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Shape the dough into a flat disk and refrigerate for at least one hour or up to overnight.
6
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When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line a couple baking sheets with parchment paper.
7
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On a lightly floured surface (or between two floured pieces of parchment paper), roll out ⅓ of the cookie dough to about ¼" thick. Keep the rest of the cookie dough in the fridge. Cut out as many snowflakes as you can with a cookie cutter.
8
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Shape the remaining cookie dough into a disk and refrigerate for a few minutes if has become too warm.
9
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Re-roll and continue cutting out until all dough is used up.
10
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Place cookie dough on the prepared baking sheets about an inch apart and freeze for at least 15 minutes.
11
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Bake the cookies for about 10 minutes until barely golden around the edges. Allow to cool completely before decorating with royal icing.
12
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In a small bowl, combine the powdered sugar, meringue powder, and water.
13
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Using an electric mixer, beat on high speed for about 1-2 minutes until thick.
14
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Transfer the icing to a small piping bag and with a very small round piping tip.
15
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Decorate cookies as desired.

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Tips & Tricks (5)

  • Chill Dough Before Cutting ❄️
    Refrigerate your dough for at least 2 hours (or freeze for 30 minutes) before cutting to prevent spreading and ensure crisp, well-defined snowflake shapes that hold their intricate details during baking.
  • Use Room Temperature Butter 🧈
    Ensure unsalted butter is softened to room temperature before creaming with sugar—this incorporates air for a softer, more tender cookie texture while maintaining structural integrity for shape retention.
  • Royal Icing Without Egg Whites 🎨
    Mix meringue powder with powdered sugar and water instead of raw egg whites for food-safe, stable royal icing that sets beautifully on cookies and eliminates food safety concerns.
  • Don't Overbake for Softness 🕐
    Remove cookies from the oven when edges are just barely golden but centers still look slightly underbaked—they'll continue cooking on the hot baking sheet for that perfect soft, buttery texture.
  • Uniform Cookie Thickness 📏
    Roll dough between two pieces of parchment paper to a consistent ¼-inch thickness, ensuring all cookies bake evenly and maintain uniform softness without dry or undercooked spots.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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