I saw these very pretty Snowflake Cookies at Shelby‘s blog, The Life And Loves Of Grumpy’s Honeybunch. I saw the pictures accompanying her post and knew I had to try my hand at making them. Doesn’t the name of that blog tempt you to go there and take a look? Do hop over and you’ll see lots more than snowflake cookies.
Now, I don’t have snowflake cookie cutters but that wasn’t stopping me. (They’re on my long, long list of things I’m going to ask Santa to bring me in the next few years!)
So I dug out my cookie cutters and the one closest to a snowflake was a star shaped one. I now have a 6 pointed star shaped cookie cutter (unlike my old 5 pointed one) though it looks nothing like a snowflake in shape but that’s not a big deal as far as I’m concerned. If it comes to that, it doesn’t ever snow where I live and I haven’t seen snow either (this one’s on my “things I’m going to do some day” list). So I went ahead and made some star shaped snowflake cookies!
These cookies are easy to make but icing and decorating them takes a lot of time to do. I made the cookies on an evening then iced them the next morning and did the final decorating in the evening. After drying overnight, they were ready for packing on the third day.
The cookies are fun to make with children helping to cut out the shapes, but it might be a better idea to perhaps give them a few of their own to decorate and do some by yourself if you’re looking to create some nice looking ones.
I used Nicole’s recipe for Soft Cutout Christmas Cookies as I wanted my cookies to be soft because I don’t particularly like the idea of crisp cookies topped by crunchy icing. Now these cookies are quite soft and cakey in texture and that provided a nice contrast for the layer of sugar icing on top.
I adapted the original recipe to make it egg-free so I left out the egg as I felt the cookie dough had enough fat and leavening agents in it. I also substituted buttermilk with milk and vinegar. I think this also made up for the absence of the egg.
For the icing, I used simple sugar or glace icing. It is eggless and when dry, it becomes shiny and hard and is perfect to pack for gifting. The consistency of the icing is very also very easy to adjust. For thicker icing, add more icing sugar and the icing can be thinned to required consistency by adding milk.
The amounts given below are not enough to ice all the cookies made with the above recipe. I made the icing with 1 cup of icing sugar at a time, first for flooding the cookies and then again for decorating the cookies. I still had cookies which I left plain.
You would need to judge how much icing you need depending on the size of your cookies and how you want to decorate them. This icing is so easy to make that it’s not a problem to make it in two or three batches.
This recipe is adapted from Baking Bites.