Easy Snowflake Cookies Recipe – Butter & Vanilla Delight

Last Updated on 1 month by Neha Deshmukh

Easy Snowflake Cookies Recipe – Butter & Vanilla Delight

Hey everyone! If you’re anything like me, the holidays (or really, any occasion!) just feel a little brighter with a batch of freshly baked cookies. These snowflake cookies are a family favorite – I first made them years ago trying to recreate the ones my grandmother used to make, and they’ve been a tradition ever since. They’re surprisingly easy, wonderfully buttery, and just scream “festive!” Let’s get baking, shall we?

Why You’ll Love This Recipe

These snowflake cookies are perfect for so many reasons! They’re quick to make – ready in under an hour. They require minimal ingredients, most of which you probably already have in your pantry. And honestly, who can resist a pretty snowflake cookie? They’re just so cheerful! Plus, they’re a fantastic activity to do with kids.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 and 1/8 cup (150g) wheat flour
• 1/2 cup (60g) powdered sugar
• 1/2 cup (113g) butter, softened
• 1 no egg yolk
• 1/2 teaspoon (2.5ml) vanilla extract
• 1/8 teaspoon (0.6ml) salt
• 1 tablespoon (15ml) milk (or more, as needed)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

Wheat Flour Varieties for Texture

I usually use all-purpose flour (maida) for these cookies, but you can experiment! Using a slightly higher protein flour will give you a chewier cookie, while cake flour will result in a more tender crumb.

The Importance of Good Butter

Good quality butter really shines in these cookies. I prefer using unsalted butter so I can control the salt level myself. Make sure it’s properly softened – not melted! – for easy creaming.

Vanilla Extract: Pure vs. Imitation

This is where you can splurge a little. Pure vanilla extract gives a much richer, more complex flavor than imitation. It’s worth it, trust me!

Powdered Sugar & Icing Consistency

Powdered sugar (icing sugar) is key for that melt-in-your-mouth texture. Make sure it’s sifted to avoid lumps.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a mixing bowl, cream together the softened butter and powdered sugar until it’s light and fluffy. This takes a few minutes, but it’s important for a good texture.
2. Add the vanilla extract and salt, and mix well.
3. Beat in the egg yolk until everything is nicely combined and fluffy.
4. Gradually add the wheat flour, mixing until just combined. Don’t overmix!
5. If the dough seems too thick, add milk, one tablespoon at a time, until you achieve a soft, slightly sticky consistency. You want it to hold its shape, but still be pliable.
6. Preheat your oven to 180°C (356°F).
7. Load the dough into a cookie press fitted with a snowflake or Christmas tree disc.
8. Press the cookies directly onto an ungreased baking tray. If you’re feeling festive, sprinkle with silver sprinkles!
9. Bake for 8-10 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. They’ll crisp up as they cool!

Expert Tips

A few little secrets to cookie success!

Achieving the Perfect Cookie Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.

Preventing Cookies from Spreading

Chilling the dough for 30 minutes before pressing can help prevent the cookies from spreading too much.

Working with a Cookie Press

Make sure your cookie press is clean and in good working order. A little non-stick spray can help the dough move through smoothly.

Adding Sprinkles for Festive Flair

Add sprinkles before baking for the best adhesion.

Cooling and Crispness

Don’t rush the cooling process! Letting the cookies cool completely on a wire rack is essential for achieving that perfect crispness.

Variations

Want to switch things up? Here are a few ideas:

Vegan Snowflake Cookies

Substitute the butter with a vegan butter alternative and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) instead of the egg yolk.

Gluten-Free Snowflake Cookies (Alternative Flours)

Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.

Spice Level Adaptations (Cardamom, Nutmeg)

Add a pinch of cardamom or nutmeg to the dough for a warm, aromatic twist. My friend, Priya, swears by a tiny bit of cardamom – it’s delicious!

Festival Adaptations (Diwali, Christmas, New Year)

Use festive-shaped cookie cutters for different occasions. For Diwali, you could use flower or diya shapes.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of milk or a cup of chai! They’re also a lovely addition to a festive dessert platter.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.

FAQs

Got questions? I’ve got answers!

What type of flour is best for these cookies?

All-purpose flour works great, but you can experiment with different types for varying textures.

Can I make this dough ahead of time?

Yes! You can make the dough a day or two in advance and store it in the refrigerator. Let it soften slightly before using.

How do I prevent my cookies from sticking to the baking sheet?

Using an ungreased baking sheet usually works fine, but if you’re concerned, you can line it with parchment paper.

What if I don’t have a cookie press?

You can roll out the dough and use cookie cutters instead. It’ll take a little longer, but the results will be just as delicious!

Can I freeze these cookies?

Absolutely! Freeze them in an airtight container for up to 2 months.