Looking for an easy way to decorate sugar cookies this winter? These snowflake sugar cookies are made with cold-free sugar cookie dough and simple buttercream frosting. They are beautiful but easy to make and decorate!
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I'll be honest, decorating cookies isn't necessarily my strong suit.
But put me in front of a sugar cookie and a batch of royal icing and it won't look so pretty, okay?
But because I'm also me, I want to be able to do something pretty. I want to be able to make sugar cookies that look like a magazine.
Luckily, I found a way to make beautiful, seasonal sugar cookies that don't require any artistry.
EASY HOLIDAY CUT SUGAR COOKIES
Enter these snowflake sugar cookies.
To make these holiday cookies super easy, I decided to use the same decorated sugar cookie recipe that I used to make my Sugar cookies decorated with Halloween monsters.
It is true. We use the same cold-free sugar cookie dough and a simple buttercream frosting like we've used before. We save time by skipping the chill time on the cookie dough and keeping you from getting the extra bowls dirty by keeping all the frosting white. Just like the snowflakes!
But we'll get back to decorating in a minute. Let's talk about the flavor of these cookies.
Just because we're using an easy dough and frosting recipe doesn't mean we're going to skimp on flavor. A cookie can be beautiful and easy to make, but if it doesn't taste good, why bother?
When I make cutout sugar cookies, I want them to have a sweet, buttery flavor. It means I'm reaching my favorite Challenge butter when I put my ingredients together.
Challenge Butter is churned daily from the freshest milk and made without preservatives, fillers or artificial colors, so it adds the best buttery flavor possible to my sugar cookies and frosting. When paired with the sweetness of sugar and pure vanilla extract, the flavor of these snowflake sugar cookies is unbeatable!
DECORATIVE IDEAS FOR SNOWFLAKE SUGAR COOKIES
You only need a handful of things to make these cute snowflake cookies:
- A batch of my decorated sugar cookie dough
- A batch of my buttercream frosting
- Snowflake cookie cutters
- A set of assorted decorating tips
- Piping bags
Since snowflakes are white, you don't even need food coloring!
To make these cookies, cut out a variety of snowflake shapes and bake according to the recipe.
Load your icing into a few piping bags equipped with a few different decorating tips. If you don't have a pastry bag, you can cut off the corner of a gallon size zip bag and use it instead!
Once the cookies have cooled completely, apply dots of icing on the cookies using the different tips. The different tips will create an assortment of star and dot shapes on the cookies that will look pretty and wintry when the cookie is finished.
If you want to go the extra mile you can sprinkle some frothy white sugar or add some sugar pearls, but I think they look pretty pretty with just the frosting.
HOW TO PACK THESE DECORATED COOKIES FOR A GIFT
If you're making these cute snowflake sugar cookies, you'll probably want to gift them to your friends and neighbors, right?
Let the cookies sit on a wire rack or board for a few hours until the icing is crusted.
You can then wrap them very gently as a gift. If you really want to make sure that none of the frosting is messed up, I would pick up a few large bakery style boxes from your local craft store. Then you can place them side by side in the box and tie it all together with a ribbon.
If you must stack the cookies, do so very gently and don't stack them more than 2 high. Otherwise, the weight of the top cookies will break the frosting on the bottom cookies.
You can also arrange a few on a pretty holiday plate and include it in your gift!
Whether you gift these cute snowflake sugar cookies or keep them all to yourself, I hope you enjoy making and decorating them as much as I do.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this film for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.