SNOWFLAKE SUGAR COOKIES
The holidays are a perfect time of year to spend some time baking cookies as a family. Featuring fun shapes and decorative icing, these Christmas cookies will be a hit at home or your next holiday party.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h38m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
- Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
- Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
- Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
- Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
- Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
- Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.
Nutrition Facts : Calories 204 calories, Carbohydrate 31.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 92.3 mg, Sugar 19 g
SNOWMAN SUGAR COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a half-sheet pan with parchment paper.
- Sift the flour into a medium bowl. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla extract and almond extract, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Decrease the speed to low, add the flour and mix to incorporate. Scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Chill the dough for 1 hour in the refrigerator.
- Lightly dust a clean surface with flour. Using a rolling pin, roll out the dough between 1/4-inch and 1/2-inch thick. Cut the dough with a snowman cookie cutter and place on the prepared sheet pan (about 24 cookies). Refrigerate the dough for 15 minutes. Bake for 10 to 15 minutes. Cool completely, then serve the cookies as-is, or frost the cookies and then serve.
SNOWFLAKE COOKIES
This is my mom's Christmas cookie recipe that the kids and I have made for years. Great fun to make and decorate.
Provided by Patty Morris
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
- Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 54.9 g, Cholesterol 46.5 mg, Fat 18.7 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 309 mg, Sugar 25.2 g
SNOWFLAKE COOKIES
These delicate sugar cookies are all dressed up with a simple almond glaze and sugar crystals.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 30
Number Of Ingredients 15
Steps:
- In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
- Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
- In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
- In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 160 mg
SNOWFLAKE COOKIES
Warm from the oven, Morven Baker's sugary snowflakes are guaranteed to melt in your mouth. "One cookie is never enough," she adds from Ashland, Ohio. So bake up a blizzard!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide in half. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with a floured 4-in. snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 300° for 8-10 minutes or until firm. Repeat with remaining dough. Chill and reroll scraps if desired. , In a small resealable plastic bag, combine edible glitter and remaining sugar. Seal bag; crush mixture to break glitter into smaller pieces. Sprinkle over warm cookies. Cool for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 131 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN SNOWFLAKE SUGAR COOKIES RECIPE BY TASTY
Here's what you need: organic sugar, refined coconut oil, vanilla extract, kosher salt, all-purpose flour, baking powder, unsweetened non-dairy milk, organic powdered sugar, vanilla extract, water, blue gel food coloring, sprinkles
Provided by Rachel Gaewski
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until fluffy.
- Add the vanilla and salt, and stir with a rubber spatula to combine. Set aside.
- Sift the flour and baking powder into a medium bowl.
- Gradually add the flour mixture to the coconut oil mixture and stir to combine.
- Gradually add the non-dairy milk and stir until a crumbly dough forms. Using your hands, knead the dough into a ball.
- On a lightly floured surface, roll out the dough to about ¼-inch (½ cm) thick.
- Use snowflake cookie cutters to cut out shapes and transfer to the prepared baking sheets about 2 inches (5 cm) apart. Re-roll excess dough to cut out more shapes.
- Bake for 10-12 minutes, until slightly golden around the edges .
- Make the royal icing: Sift the powdered sugar into a large bowl. Add the vanilla and some of the water. Whisk until smooth, adding more water as needed to reach your desired consistency.
- Transfer half of the icing to another bowl and add blue gel food coloring to one. Immediately transfer the icing to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate until the icing returns to your desired consistency.
- Decorate the cookies with the royal icing and sprinkles. Let dry completely, at least 3-4 hours or overnight.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 40 grams
LEMON SUGAR COOKIE SNOWFLAKES
Provided by Food Network
Categories dessert
Time 45m
Yield 25 to 30 servings
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.
- Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.
- For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.
- Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.
- Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.
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- Add together the flour, cocoa, and baking powder in a medium sized bowl. Whisk to combine. Set to the side.
- In a stand mixer add the butter, sugar, vanilla and salt. Use a paddle attachment and beat until combined and fluffy. Begin to add the eggs one at a time, mixing until each one is fully incorporated. Begin to add the dry ingredients slowly to the butter mixture. Mix until a dough forms.
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- Snip a very small opening (approx. 1/2 cm) in tip of 1 piping bag (for piping-consistency icing). Snip a slightly larger opening (approx. 1 cm) in tip of 1 piping bag (for flooding-consistency icing).
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- Outline snowflake cookies with white piping-consistency icing. Let dry for 1-2 minutes. Flood with white flooding-consistency icing. Let dry for 1-2 hours.
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- BEAT butter and sugar in large bowl on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla until mixed well. Gradually add flour mixture and combine.
- WRAP dough in parchment paper and place in plastic slider top bag. Refrigerate at least one hour until chilled and firm enough to handle easily.
- PREHEAT oven to 350°F. Line cookie sheets with Reynolds KITCHENS Parchment Paper; set aside.
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