Creating beautiful snowflake cookies is a cherished holiday tradition, and this recipe for easy snowflake cookies is designed to make that joy accessible to everyone. Forget the fuss of complex doughs; this method yields perfectly tender, flavorful cookies that hold their shape beautifully, ready for your creative icing. I remember the first time I tried making cut-out cookies, the dough was too sticky and the shapes spread in the oven. Through trial and error, I found that chilling the dough thoroughly is the key to crisp edges and defined shapes, preventing any frustration. This recipe ensures a reliable base for stunning decorations, making it ideal for festive gatherings or a relaxing baking day at home. These snowflake cookies are not just a treat for the eyes but also a delight for the taste buds, with a classic buttery flavor that everyone loves. They are perfect for gifting, cookie exchanges, or simply enjoying with a warm cup of cocoa.

⏱ Time: 90 min
👥 Servings: 24-30 cookies
📊 Level: Easy
🥗 9 ingredients
️ Easy Snowflake Sugar Cookies: Holiday Magic! - snowflake cookies - Snowflake cookies: make these incredibly easy and tender cut-out sugar cookies, perfect for

Easy Snowflake Sugar Cookies: Holiday Magic!

Snowflake cookies: make these incredibly easy and tender cut-out sugar cookies, perfect for decorating and sharing during the holiday season.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 30
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 sticks (339 grams) unsalted butter, at a cool room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 4 1/2 cups (572 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups (250 grams) powdered sugar, sifted
  • 4 tablespoons water or milk

Method
 

  1. In a large bowl, use an electric mixer to beat the butter and granulated sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla extract, and almond extract and beat until just combined, about 30 seconds. On low speed, slowly add in the all-purpose flour and baking powder and beat until incorporated.
  2. Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment paper and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.
  3. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  4. Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.
  5. Freeze for 15 minutes, or until firm.
  6. Bake for 10 minutes, or until the cookies are set and beginning to brown at the edges. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.
  7. Make the icing by whisking together the powdered sugar, vanilla extract, and water or milk in a medium bowl until smooth and of desired consistency, about 2-3 minutes. Decorate the cooled cookies as desired.

Notes

– **Chill the Dough Properly:** This is crucial! Chilling for at least 1 hour, or even overnight, prevents your snowflake shapes from spreading in the oven, ensuring crisp, defined edges. If you’re short on time, a 30-minute freeze also works.
– **Don’t Over-mix:** Beat the butter and sugar until smooth, then mix in dry ingredients just until combined. Over-mixing develops gluten, leading to tougher cookies. We want tender, melt-in-your-mouth perfection!
– **Watch for Doneness:** Sugar cookies bake quickly. Look for lightly golden edges and a set center, but avoid significant browning to keep them soft. I found that 10 minutes is usually the sweet spot in my oven, but yours might vary.
– **Storage & Freezing:** Baked un-iced cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month. Once iced, store them in an airtight container between layers of parchment paper for up to 3-4 days.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • **Chill the Dough Properly:** This is crucial! Chilling for at least 1 hour, or even overnight, prevents your snowflake shapes from spreading in the oven, ensuring crisp, defined edges. If you’re short on time, a 30-minute freeze also works.
  • **Don’t Over-mix:** Beat the butter and sugar until smooth, then mix in dry ingredients just until combined. Over-mixing develops gluten, leading to tougher cookies. We want tender, melt-in-your-mouth perfection!
  • **Watch for Doneness:** Sugar cookies bake quickly. Look for lightly golden edges and a set center, but avoid significant browning to keep them soft. I found that 10 minutes is usually the sweet spot in my oven, but yours might vary.
  • **Storage & Freezing:** Baked un-iced cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month. Once iced, store them in an airtight container between layers of parchment paper for up to 3-4 days.

These easy snowflake cookies are a delightful way to add festive cheer to your holiday season. Experiment with different icing colors and sprinkles to make each cookie uniquely yours. Share your beautiful creations and spread the joy!

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