These Snowflake Sugar cookies make me feel so happy! While our Australian Christmas is never going to have real snowflakes at least we can have decorated Snowflake Sugar cookies to eat!
It’s Christmas Eve and the weather is gloomy! Our wet season has arrived early and tomorrow we may be separated from our family due to flooding. All the preparations are on hold at the moment. At times like this we should be grateful for what we have and know that even if we are not together with family, we are together in spirit.
This week my daughter and I decorated snowflake sugar cookies to be shared with family and friends. So I’m sharing them with you
It was my daughter’s first time using a piping bag and royal icing.
Didn’t she do great work?
Here is a basic recipe for Sugar Cookie dough. These sugar cookies were decorated with store bought fondant, colored, rolled thinly and cut out with corresponding cookie cutters. Use a little corn syrup as glue to stick the fondant shapes to the cookies. Then it’s up to you – use some edible sparkle, drizzle or pipe with royal icing (egg white and confectioner’s sugar), press on some silver balls.
I hope you enjoy them and have a wonderful Christmas!
Blessing to you,
Basic Sugar Cookies
A basic recipe for sugar cookies that retains shape during baking
Servings: 36 cookies
- 200 g / 7oz / ½ cup + 6 Tbsp Unsalted Butter at room temperature
- 400 g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
- 200 g / 7oz / 1 cup Caster Sugar / Superfine Sugar
- 1 Large Egg lightly beaten
- 5 ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean
Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.
Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
Knead into a ball and divide into 2 or 3 pieces.
Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
Refrigerate for a minimum of 30mins.
Once chilled, peel off parchment and place dough on a lightly floured surface.
Cut out shapes with cookie cutters or a sharp knife.
Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Re-roll scraps and follow the above process until all scraps are used up.
Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
Leave to cool on cooling racks.
Once completely cooled, decorate as desired.
- Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.
- Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.
- It’s very important you chill them again otherwise they’ll spread while baking.
- Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.
- Rotate baking sheets half way through baking if your oven bakes unevenly.
- If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.