Whether you are baking for the holiday family get together, your child’s school party or to give to your neighbors – these delicious snowflake sugar cookies will be a hit this winter! Easy to make yet beautiful to serve.
Supplies and Ingredients:
- sugar cookies cut and baked into snowflake shapes
- 1 batch of white royal icing
- 1 piping bag fitted with a #2 round tip
- powdered sugar
- flour sifter
- edible pearls
Let sugar cookies cool completely before beginning to decorate.
Fill piping bag with thick royal icing and fit with round tip.
Begin by piping a straight line from the center to the tip of each point of the snowflake.
Pipe a fine line around the outside of each snowflake cookie.
Add a series of small, curved lines to one side of each straight line.
On the opposite side of each straight line, add several small dots.
Add a small amount of powdered sugar to your flour sifter and sprinkle each cookie with a light dusting of powdered sugar. This fills in between the icing nicely.
Add a single edible pearl to the center of each snowflake cookie.
Repeat steps until all of your cookies are decorated.
This is a great way to decorate a sugar cookie without adding too much sweet icing. The hint of lemon in the cookie dough is brought out in the dusting of powdered sugar!
Hint of Lemon Sugar Cookie
- 1 cup softened, unsalted butter
- 1 cup granulated sugar
- 2 eggs
- ½ tsp pure vanilla
- 1 tsp lemon extract
- 3 ½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
In the bowl of stand mixer combine butter, sugar, eggs, vanilla, and lemon extract mixing until creamed together.
In a separate bowl sift together the flour, baking powder, baking soda, and salt. Gradually add these ingredients to the butter mixture.
Divide dough into 2 balls, flatten each into a 2” thick disc and wrap in plastic wrap. Refrigerate for 1-2 hours.
Preheat oven to 400 Degrees
On a lightly floured surface or parchment paper, using a silicone rolling pin, roll dough out to approximately ¼” thickness. Cut into desired shapes and place them on ungreased cookie sheets, leaving 1-2 inches between.
Bake for 4-6 minutes in preheated oven. Allow to cool for 3-5 minutes then transfer to wire cooling rack to cool completely.
- 3 Tbs Meringue Powder
- 4 cups sifted powdered sugar
- 5 Tbs warm water +/- (plus additional water for thinning)
Combine all ingredients in bowl of stand mixer, beat on low speed for 7-10 minutes or until icing begins to form stiff peaks.
Divide your icing into appropriate portions to color for your project.
Add a small amount of gel food coloring to create each color, stirring until coloring is completely blended.
To create icing for flooding, place a small amount of colored icing into a bowl and begin adding water ½ tsp to a time until you reach the proper consistency. You want the icing to be thin enough to spread easily but not too watery. A good test is to drizzle a small amount off the end of your spoon and watch how long it takes for the drizzled icing to blend back into the bowl of icing. It should blend back in within approximately 10 seconds.