Snow Cookies
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
24 cookies
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Calories
232 kcal
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Course
Bread, Baked Goods
Snow Cookies
Description
These Snow Cookies begin by creaming softened butter with sugar, then incorporating sifted all-purpose flour to form a dough. The dough is rolled out to a quarter-inch thickness and cut into round shapes before baking at 350℉ just long enough to set without browning, maintaining their pale color and tender texture. Cooling before assembly is important to avoid melting the filling.
A smooth icing is prepared by mixing confectioners’ sugar with milk to a glue-like consistency and tinted with pastel colors if desired. Raspberry jam of good quality is sandwiched between two cookies; then the assembled cookies are coated with the icing and sprinkled with finely shredded unsweetened coconut, which provides a subtle crunch and mild flavor contrast.
These cookies are often made in batches and suit teatime or holiday gatherings. Using a high-quality jam notably enhances their taste. The recipe steps ensure that the texture remains soft and the icing smooth, creating an appealing presentation and mouthfeel.
Ingredients
- 1 cup butter softened, good quality (I use Kerrygold, salted
- ½ cup sugar
- 2 cups all-purpose flour sifted, good quality
- 13 oz raspberry jam as needed (good quality, like Mackay's or Bonne Maman)
- 4 cups confectioners sugar sifted
- ¼ cup milk
- ½ cup unsweetened coconut finely shredded, as needed (I like Let's Do Organic brand, which is propylene glycol free)
Instructions
Cookies:
- Cream butter and sugar together, then add flour and mix until a dough forms.
- Place half of the dough onto to a well-floured surface, and roll out to about ¼" thickness. Cut with a round cookie cutter (I use a 2" or 2 ½" cutter.)
- Using a metal spatula or turner, lift each cookie then place onto a prepared cookie sheet (I like to use a silicone sheet) and bake in a 350℉ oven for 8-10 minutes.
- They should not start to brown. (I turn my trays around halfway through baking to make sure they cook evenly.)
- Remove the tray from the oven and set aside for a few minutes before transferring cookies onto a cooling rack. Repeat with remaining dough.
- Allow to cool completely, then pair off similar shaped cookies together, placing the smoothest cookie on top.
Prepare the icing:
- Mix together confectioner's sugar and milk; the icing should be the consistency of Elmer's Glue (it will look like it too!) Color it into pastel colors of your choice.
- Spread or pipe some icing on each top cookie only; do not ice all of them. I love to use a condiment style bottle to do the outline, then fill in the center. Sprinkle with coconut.
- Set aside with its mate and let these dry overnight; they need at least 6 hours for the icing to set.
- When the icing is dry, sandwich the cookies together with some raspberry jam. Place a few on a festive plate, or box them up for a lovely gift!
Notes
- Use a good-quality raspberry jam, as it significantly improves the flavor of the cookie filling.
- Roll dough evenly to about 1/4 inch to ensure uniform baking without browning.
- Allow cookies to cool completely before sandwiching with jam and applying icing to prevent melting.
- Finely shredded unsweetened coconut adds subtle texture and flavor to the icing coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 232kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 65mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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