Snowflake Butter Cookies are the most spectacular and delicious cookies of the holiday season. They are a classic shortbread type of dough that does not deform during baking, so the tiny branches of the snowflake are perfectly preserved.
Here is the recipe for the perfect, crumbly result:
❄️ Festive Snowflake Butter Cookies
Ingredients:
250 g soft butter (good quality is important!)
150 g powdered sugar
1 egg (room temperature)
1 teaspoon vanilla extract (or almond flavoring for a snowy flavor)
450 g fine flour
1/2 teaspoon baking powder
1 pinch of salt
Step-by-step preparation
- Assemble the dough
Beat the soft butter with the powdered sugar until white and very fluffy.
Add the eggs and vanilla, then continue mixing.
On low speed or with a wooden spoon, incorporate the flour, salt and baking powder. Knead just until combined – over-kneaded dough will be tough!
Important resting time: Wrap in plastic wrap and refrigerate for at least 1 hour. You can shape the cold dough nicely.
- Cutting
Roll out the dough on a floured surface to about 0.5 cm thick. Use snowflake cutters in different shapes.
Tip: If the dough sticks to the mold, dip the cutter in flour before each cutting.
- Baking
Place the snowflakes on a baking sheet lined with baking paper. Bake at 170°C for 8-10 minutes. Note: These cookies must remain light! As soon as the bottoms start to brown, take them out.
❄️ Decorating ideas for the “Snowy” effect
To make your snowflakes really shine, choose from the following:
Simple icing sugar: While they are still warm, sprinkle a thick layer of icing sugar on them. It will look like fresh snow has fallen on them.
Royal Icing: Beat 1 egg white with 200 g of sifted icing sugar and a few drops of lemon juice. Fill a small bag, cut a small hole in the corner and draw thin lines on the branches of the snowflakes.
Edible glitter and pearls: Sprinkle silver sugar pearls or edible glitter powder into the white icing for an ice crystal effect.
What makes them perfect?
Cold dough: If you put the cut snowflakes in the fridge for 10 minutes before baking, they will definitely not “run away” in the oven.
Butter content: Do not substitute with margarine if you are looking for the real, peaceful crumbly taste.
Would you like me to show you how to make “window” cookies from this, with a center that is transparent like ice?