The holiday season is in full swing and in my house, that means we’re baking xmas cookies. This year for our first cookie baking session, my son asked for snowflake cookies and I’m so glad he did because they came out so good, we’ll be making them every year! We love cutout xmas cookies. Last year, we made my Linzer Cookies. My husband and I loved them, but my son wasn’t keen on the almond flavor, so we decided to make a sugar cookie instead and they came out just fantastic!
How To Make Xmas Snowflake Cookies
Start by adding a cup of butter that’s at room temperature to your mixer. Then sift in 2/3 cup confectioners sugar. Begin mixing at low speed to avoid the sugar flying out of the bowl, and then increase the speed, and beat until light and fluffy. I leave the mixer going for at least 3 minutes.
Then add 2 large eggs to the bowl followed by 2 teaspoons of vanilla extract. At this point you can also vary your flavors by adding citrus zest or different extracts like almond or coconut.
Then give it a little blend just to combine everything together.
Add 1½ cups of all-purpose flour, ¼ cup cornstarch, and ½ teaspoon salt and blend it again on low speed until the dough comes together (the dough will be very soft.)
Once the dough comes together, separate it into two portions (one for the top cookie and one for the bottom) and place each one in plastic wrap and form a disk. Then wrap it the dough with the plastic wrap and chill for at least 2 hours before rolling.
Line a cookie sheet with parchment paper and set it aside.
Remove the dough from the refrigerator and knead it a little bit to soften it up. This also helps to prevent cracks when rolling the dough.
Dust a clean work surface with flour and using a rolling pin, roll the dough out to 1/4- inch thick.
Cut the dough into your desired snowflakes using a 2- inch cookie cutter. Then cut out your mini snowflake in the center of half the cut snowflakes (if you don’t have a mini snowflake shape, I find a star or even a circle using the bottom end of a piping tip works just as well).
The nice thing about this dough is that it does re-roll easily, so any scraps you have can be gathered up and rolled again. I often make several shapes at the same time (as you’ll see in the photos) to save for another time.
Place the dough on the prepared baking sheet and chill for 10 minutes.
Preheat the oven to 350°F and bake for 18-20 minutes, or until the edges are lightly golden. Keep an eye on the cookies with the center cut out as they may have to come out a minute or two early.
Transfer the cookies to a wire rack to cool completely.Once cooled, dust the top cookies with confectioners sugar, then spread about 1 teaspoon of filling on the bottoms of the solid cookies.
I used raspberry jam, but as I mentioned, you can use chocolate ganache, or caramel to fill your cookies.
Then gently press the center cut snowflake cookies on top of the jam.
This recipe makes about 30 cookies – 15 completed filled cookies.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
