Description
Delightful snowflake-shaped cookies with a tender, buttery texture and a subtle hint of vanilla and almond. Perfectly dusted with powdered sugar for a festive, snowy finish. These charming treats are ideal for holiday gatherings and make a beautiful addition to any cookie platter.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Sugars
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/4 cup granulated sugar
Instructions
- Prepare the Dough: Cream together the softened butter, granulated sugar, and powdered sugar in a large bowl using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, approximately 3 minutes. Then add the egg, vanilla extract, and almond extract if using, beating until all ingredients are fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix just until a smooth dough forms, making sure not to overmix to maintain the tender texture.
- Chill the Dough: Divide the dough evenly into two portions. Flatten each into a disc shape, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up, which makes rolling and shaping easier.
- Roll and Shape (Six-Point Snowflakes): On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Use a round cookie cutter to cut out circles. Using a knife or toothpick, mark six evenly spaced points around the edge of each circle, then gently pinch at each point to form arms of the snowflake shape.
- Roll and Shape (Seven-Point Snowflakes): For a lovely variation, mark the edges of the dough circles into seven segments instead of six and pinch each segment to create a seven-pointed snowflake shape.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper. Arrange the shaped cookies about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. Take care not to overbake to keep the cookies tender.
- Cool and Dust: Transfer the cookies to wire racks and allow them to cool completely. Once cooled, dust lightly with powdered sugar to give a delightful snowy appearance before serving or storing.
Notes
- Keep the dough chilled and use a light dusting of flour when rolling and shaping to prevent sticking.
- These cookies hold their shape well after baking, making them perfect for decorative purposes.
- Store cooled cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Cholesterol: 25 mg
