Description
Delightfully crisp and beautifully shaped Snowflake Cookies, perfect for holiday baking and festive occasions. These buttery cookies are flavored with vanilla and a hint of almond extract, rolled into delicate six or seven-point snowflake shapes, baked to golden perfection, and finished with a light dusting of powdered sugar for a snowy effect.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 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: Cream together the softened butter, granulated sugar, and powdered sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract (if using), and beat until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until a smooth dough forms. Be careful not to overmix to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll out.
- Roll and Shape (Six-Point Snowflakes): On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Use a round cookie cutter to cut circles. Use a knife or toothpick to mark six evenly spaced points around the edge of each circle, then gently pinch the dough at each point to create snowflake arms.
- Roll and Shape (Seven-Point Snowflakes): For a variation, mark the edges of the dough circles into seven segments instead of six, and pinch each segment to form a seven-point snowflake shape.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Arrange the shaped cookies 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden. Avoid overbaking to maintain tenderness.
- Cool and Dust: Allow the cookies to cool completely on wire racks. Once cooled, lightly dust with powdered sugar for a snowy finish before serving or packaging.
Notes
- To prevent sticking, keep the dough cold and use a dusting of flour as needed when rolling and shaping.
- These cookies hold their shape well, making them ideal for detailed snowflake designs.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 25mg
