Glazed Snowflake Sugar Cookies
Courtesy of Zimmysnook
15-18
20 minutes
10 minutes
One Dough, Three Flavors, One Simple Glaze
If you love beautifully decorated cookies but hate spreading dough and uneven edges, this recipe is for you. These snowflake sugar cookies bake up flat, tender and perfectly shaped every single time.
This is a decorator-style sugar cookie designed for clean cuts, minimal spread, and a smooth glazed finish. One simple dough gives you three flavor options: Peppermint Chocolate, Vanilla Almond and Ginger Cinnamon Vanilla, plus an easy vanilla glaze with variations so you can mix and match without extra work.
Ingredients
Master Snowflake Sugar Cookie Dough
- 1 cup all-purpose flour, spooned and levelled (125 g)
- 1 tablespoon cornstarch (8 g)
- Pinch fine salt
- 1/4 cup unsalted butter, cold and finely grated (57 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg yolk
- 1/2 teaspoon flavour extract of choice (see below)
- 1 to 1 1/2 tablespoons milk or cream, as needed (15 to 20 ml)
Dough Flavor Options
- Choose one and add it to the egg yolk.
Peppermint Chocolate
- 1/2 teaspoon peppermint extract
- Optional: 1 drop vanilla extract
Almond Lemon
- 1/4 teaspoon lemon extract
- Optional: 1 drop almond extract
- Add 2 tablespoons finely ground almonds (20 g) to the dry ingredients
Ginger Cinnamon Vanilla
- 1/4 teaspoon vanilla extract
- Add to dry ingredients:
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Optional pinch nutmeg
Vanilla Glaze (Small Batch)
- 1 cup icing sugar (120 g)
- 2 to 2 ⅔ tablespoons milk (30 to 40 ml)
- ½ teaspoon vanilla extract (2.5 ml)
- Small pinch of salt
Glaze Variations - replace the vanilla extract with these flavors
- Peppermint Chocolate: Add 1 to 2 drops of peppermint extract and whisk in 1 teaspoon cocoa powder (5 g)
- Lemon: Add a few drops fresh lemon juice or lemon extract
- Ginger Cinnamon Vanilla: Use the vanilla glaze as is.
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- OvenBond Half Sheet Pan
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- OvenBond Half Sheet Rack
- Provisions French Whisk 12”
Directions
Core Technique Rules (Do Not Skip)
Butter is cold and finely grated, never creamed
- Dry spices are whisked into the flour
- Extracts are mixed into the egg yolk
- Dough is mixed gently, then chilled
- These rules are what give the cookies clean edges and a smooth glaze-ready surface.
Make the Dough
In a bowl, whisk flour, cornstarch, salt, and any spices or ground almonds if using.
- Add grated cold butter and toss with a spatula until the mixture looks sandy and evenly coated.
- Stir in the sugar to distribute.
- In a small bowl, mix the chosen extract into the egg yolk.
- Add the yolk mixture to the dough and stir gently until shaggy clumps form.
- Add milk gradually, just until the dough holds together when squeezed. You can use a hand mixer on low, but do not overmix.
- Turn out the dough onto a piece of plastic wrap, press together to form a disc, wrap, and chill for 30 to 45 minutes.
Cut out and Bake
On a lightly floured surface, roll the dough to 1/4 inch (6 mm) thickness. Cut out the cookies and reroll the scraps to cut out more cookies. We were able to make 18 cookies using a 2 7/8" snowflake cookie cutter. Chill the cookies for 10 minutes.
- Bake at 350°F (175°C) (on the rack just below the center of your oven) on a parchment-lined stainless steel sheet pan for 9 to 12 minutes. Turn the baking sheet halfway through the bake. Cookies should remain pale with just a hint of colour at the edges and tips.
Repeat for the Other Flavors
Repeat the steps above for the other 2 flavor options.
Make the Glaze
Whisk until smooth, glossy, and thick but still pourable. Adjust with a few drops of milk if needed. Use less milk for piping.
Decorating Tips
Dip cookies glaze-side down, then lift and let excess drip off. Add sprinkles wet but allow the base glaze to set before piping details. Let cookies dry fully for a clean, glossy finish.
