Snowflake Sugar Cookies

Name: Snowflake Sugar Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 36 cookies
Ingredients: 1 cup Challenge Unsalted Butter; 1 ¼ cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 3 ½ cups flour; Pinch of salt; 1 ½ cups Challenge Unsalted Butter; 5 cups confectioners’ sugar; 1 ½ teaspoons pure vanilla extract; 2-3 tablespoons milk or heavy cream; white sparkling sugar

User Reviews

4.3

21 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings
36 cookies
Course
Baked Goods

Snowflake Sugar Cookies

Iris Warren

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Looking for an easy way to decorate sugar cookies this winter? These Snowflake Sugar Cookies are made with a no-chill sugar cookie dough and a simple buttercream frosting. They look beautiful but are easy to make and decorate!

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Ingredients

Servings

For the cookies:

1 cup Challenge Unsalted Butter softened
1 ¼ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 ½ cups flour
Pinch of salt

For the frosting:

1 ½ cups Challenge Unsalted Butter room temperature
5 cups confectioners’ sugar sifted
1 ½ teaspoons pure vanilla extract
2-3 tablespoons milk or heavy cream

For decorating:

white sparkling sugar

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Instructions

Make the cookies:

Preheat oven to 375°F. Line cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs and vanilla and beat until combined.
Slowly add the flour and salt, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to 1/8 to 1/4-inch thick and cut with lightly floured snowflake-shaped cookie cutters. Place cookies on the prepared baking sheets.
Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before frosting.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
Add in vanilla and 2 tablespoons of heavy cream or milk. Mix on low speed until moistened.
Add up to an additional tablespoon of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.

Decorate the cookies:

Divide the frosting into several piping bags fitted with different decorating tips.
Use the different tips to dot frosting onto the cookies.
Sprinkle with white decorating sugar, if desired.