Snowflake cookies are a Christmas recipe, like gingerbread cookies or Christmas cookies. Simple and wonderful, they are certainly an idea to consider for packing and giving them to our friends and family, closed in transparent bags with a nice bow or they are perfect as place markers on the Christmas table. The recipe is delicious vanilla shortcrust pastry covered with water icing and silver sugar balls, few and simple steps.
Prepare the cookies the day before so they will be well cold, instead prepare the water icing at the moment of use otherwise it will dry.
So, do we want to prepare our snowflake cookies? Christmas is approaching. If you prepare my recipe, share it on my social media.
See you soon. Susy
I’ll also leave you the recipes for:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 174.35 (Kcal)
- Carbohydrates 27.18 (g) of which sugars 16.15 (g)
- Proteins 2.16 (g)
- Fat 6.87 (g) of which saturated 4.34 (g)of which unsaturated 2.44 (g)
- Fibers 0.34 (g)
- Sodium 29.70 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Snowflake Cookies
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg (medium size)
- 1 pod vanilla (seeds)
- 1 pinch salt
- 1 cup vanilla powdered sugar
- 2 tbsps water
- as needed sugar balls (silver)
Tools
- Bowl
- Baking tray
- Cookie cutter
- Hand whisk small
Prepare Snowflake Cookies
In a bowl, I put the butter, sugar, and vanilla pod seeds, and mix the ingredients with my hands.
I add the egg, mix it in, and finally add the flour with a pinch of salt, quickly knead and compact to create a nice dough that I wrap in plastic wrap and place in the refrigerator for a couple of hours. This rest in the fridge is very important to chill the dough and make it more elastic.
I take the dough out of the fridge, roll it out on the counter with the help of a rolling pin to a thickness of 1/4 inch, use the cookie cutter to cut out snowflake shapes, compact the leftover shortcrust dough, roll it out again and cut out more cookies until our shortcrust dough is finished. I place the cookies on a baking tray lined with parchment paper and bake at 340°F for about 13/15 minutes. Once cooked, I take them out of the oven, flip them in the tray to color them a little, and let them cool.
I prepare the water icing, in a small bowl I pour the powdered sugar and add a couple of tablespoons of water, with a fork or even better a mini hand whisk, mix to make the mixture nice and creamy. I start glazing and decorating our cookies, dip the cookie in the icing, decorate with silver sugar balls, and let dry on the rack. Once dry, they can be enjoyed!
Storage
You can store them for 4/5 days in a cookie tin.
