Soft, buttery and sweet, these snowflake cookies are a holiday favorite. They are simple to make, the dough doesn’t spread while baking, and the royal icing is forgiving—great for beginners.
I love the cornflower blue of the icing — it gives the cookies a crisp, wintry look. These festive treats are ideal for classroom parties, workplace exchanges, or anytime you want to bake something special for the season.
What makes this recipe so yummy
- The dough doesn’t require refrigeration and stays in shape in the oven, which speeds up the process.
- The royal icing dries hard and is beginner-friendly, making decorating easier even if you’re new to cookie decorating.
- These snowflake cookies travel and package well, so they’re perfect for cookie swaps and gift boxes.
Groceries you’ll need: Ingredients
- Unsalted butter (softened)
- Powdered sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Meringue powder
- Cold water
- Cornflower blue gel food coloring
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This is a concise overview of the steps. Refer to the recipe card below for full details and quantities.
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a stand mixer, add 1 cup softened unsalted butter.
- Step 3: Add 2 cups powdered sugar and beat with the paddle until light and fluffy, about 3–5 minutes.
- Step 4: Mix in 1 large egg and 2 teaspoons vanilla extract until combined.
- Step 5: Whisk together 3¼ cups all-purpose flour, 1½ teaspoons baking powder and 1 teaspoon salt in a separate bowl, then add to the butter mixture on low speed until just combined.
- Step 6: Knead the dough briefly in the mixer, divide it in two, wrap one half and refrigerate or set aside wrapped while you work with the other half.
- Step 7: Roll the working half on a lightly floured surface to about 1/4″ thickness. Cut with a snowflake cutter and transfer shapes to a parchment-lined baking sheet.
- Step 8: Re-roll scraps and repeat until the sheet is full, leaving about 1″ between cookies.
- Step 9: Bake for about 6 minutes, until the edges barely begin to brown.
- Step 10: Repeat with the second batch.
- Step 11: Let cookies cool a few minutes on the sheet, then move to a wire rack to cool completely.
- Step 12: Clean the mixer bowl and paddle before making the icing.
- Step 13: For royal icing, combine 1 pound powdered sugar and 3 tablespoons meringue powder in the mixer and blend briefly.
- Step 14: Add 1/2 tablespoon vanilla and 6 tablespoons cold water, mixing until the icing reaches a slightly runny consistency. When lifted, the icing should hold its shape for about five seconds before smoothing.
- Step 15: Divide the icing: fill one piping bag with half the white icing and seal the end.
- Step 16: Tint the remaining icing with 1/2 teaspoon cornflower blue gel food coloring, mix well, and transfer to a second piping bag.
- Step 17: Snip a very small opening in each bag (or use a #1 tip) for controlled piping.
- Step 18: Pipe an outline around each cooled cookie, then flood the center with icing; use a toothpick to help spread and smooth the icing.
- Step 19: Pipe a star or snowflake detail with the contrasting color once the flooded base has set enough to hold the design.
- Step 20: Allow decorated cookies to dry completely for several hours before stacking.
Hint: Make sure the butter is fully softened before creaming with the sugar; if it’s too cold, soften in the microwave for a few seconds.
Recipe variations and substitute ideas
- Gingerbread Cookies – Substitute a gingerbread dough and cut the same snowflake shapes for a spiced alternative.
- Cream Cheese Frosting – Swap royal icing for cream cheese frosting for a softer topping.
- Egg Whites – Replace meringue powder with pasteurized egg whites and a pinch of lemon juice or cream of tartar for the icing.
- Chocolate Cookies – Add cocoa powder to the dough for a chocolate version.
Sharing is Caring – Like Our Facebook Page
The Cagle Diaries
Necessary gear: Equipment
The equipment listed below makes the process easier but is optional.
I love using a stand mixer for this recipe — it speeds up creaming and mixing so you can focus on rolling and decorating.
More Christmas cookies I think you’ll love
- Christmas Oreo Cookies
- White Chocolate Raspberry Cookies
- Cranberry Almond Shortbread Cookies
- Stacked Christmas Tree Cookies
- Grinch Cookies with Cake Mix
- Starbucks Snowman Cookie Recipe
- Snowflake Gingerbread Cookies
- Christmas Whoopie Pies
For festive party ideas, consider a Christmas charcuterie board or a gingerbread trifle to complement your cookie spread.
How to store leftovers
Once the royal icing has hardened (a few hours), store the cookies in an airtight container at room temperature for up to one week.
They freeze well, either baked and undecorated or as dough. If freezing baked cookies, decorate after thawing for best results.
Mel’s kitchen notes
If freezing finished cookies, I recommend decorating them once they’ve thawed to avoid cracking or moisture issues with the icing.
Frequently asked questions: FAQs
An electric hand mixer works well, or you can mix by hand. Hand mixing takes more time and effort but gives the same result.
No. This cookie dough does not require refrigeration and bakes without spreading.
If you’ve tried this Snowflake Cookies recipe, please tell me how they turned out in the comments — we love hearing from readers!
If you enjoyed the recipe, please leave a 5-star rating.
Follow on Pinterest, Facebook and Instagram to see more recipes and holiday baking inspiration.
Snowflake Cookies
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
-
Stand mixer
-
Rolling pin
-
Non-stick baking sheets
-
Piping bags and tips (or resealable plastic bags)
-
Snowflake cookie cutter
Ingredients
Cookies
- 1 Cup Unsalted Butter softened
- 2 Cups Powdered Sugar
- 1 Each Large Egg
- 2 teaspoons Vanilla Extract
- 3-¼ Cups All Purpose Flour
- 1-½ teaspoons Baking Powder
- 1 teaspoon Salt
Royal Icing Recipe
- 1 Pound Powdered Sugar
- 3 Tablespoons Meringue Powder
- ½ Tablespoon Vanilla Extract
- 6 Tablespoons Cold Water
- ½ teaspoon Cornflower Blue Food Color
Instructions
-
Preheat your oven to 400°F.
-
Add the unsalted butter to the mixing bowl of your stand mixer.
-
Add the powdered sugar and mix until fluffy, about 3–5 minutes.
-
Add the vanilla extract and egg, mixing until incorporated.
-
In another bowl, whisk together flour, baking powder and salt, then add gradually to the butter mixture on low speed.
-
When dough comes together, knead briefly, divide in two, wrap one half and set aside.
-
Roll the other half to 1/4″ thickness, cut shapes, and place on a parchment-lined sheet.
-
Re-roll scraps and repeat until the sheet is full, spacing cookies about 1″ apart.
-
Bake for about 6 minutes, until edges are just beginning to brown.
-
Bake the second batch in the same way.
-
Cool cookies a few minutes on the sheet, then transfer to a wire rack to cool completely.
-
Wash the bowl and paddle before making the icing.
-
Combine powdered sugar and meringue powder in the mixer and blend briefly.
-
Add vanilla and cold water until the icing reaches a slightly runny royal-icing consistency.
-
Divide the icing and fill one piping bag with the plain mixture.
-
Tint the remaining icing with cornflower blue and transfer to a second bag.
-
Snip a very small hole in each bag for controlled piping.
-
Outline and flood each cooled cookie with one color, then add a contrasting star or snowflake detail when the base has set.
-
Let the decorated cookies dry for several hours before stacking or packaging.
Notes
If you don’t have piping tools, a resealable plastic bag with a tiny corner snip works well for piping and flooding.
Nutrition
Sign Up for my emails and never miss another recipe!
I’ll never share your email or send spam.