Description
Delightfully delicate and buttery Snowflake Cookies that are perfect for the winter season. These charming cookies feature intricate six- or seven-point snowflake designs and are dusted with powdered sugar for a festive, snowy finish. Soft and tender with a subtle hint of vanilla and almond, they are an ideal treat for holiday gatherings, cookie exchanges, or anytime you want to add a touch of elegance to your cookie platter.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Sugars
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/4 cup granulated sugar
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and almond extract if using, until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until the dough comes together smoothly. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll out easily.
- Roll and Shape – Six-Point Snowflakes: On a lightly floured surface, roll one chilled dough disc to about 1/4-inch thickness. Use a round cookie cutter to cut out circles. Using a knife or toothpick, mark six evenly spaced points around each circle’s edge, then gently pinch the dough at each mark to create the arms of the six-point snowflake.
- Roll and Shape – Seven-Point Snowflakes: For a fun variation, mark the edges of the dough circles into seven segments instead of six, and pinch each segment point to form seven-point snowflake shapes.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Arrange the shaped cookies about 2 inches apart on the sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain pale. Avoid overbaking to keep the texture tender.
- Cool and Dust: Transfer the cookies to wire racks to cool completely. Once cooled, dust them lightly with powdered sugar to give a beautiful snowy effect before serving or storing.
Notes
- Keep the dough cold to prevent sticking and maintain cookie shape during cutting and shaping.
- Use a light dusting of flour on the rolling surface as needed to roll out the dough smoothly.
- Store the baked cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 22mg
