There’s nothing like iced Snowflake Sugar Cookies for the holidays, and this recipe doesn’t disappoint. The dough works perfectly for all cut-out shapes, and the buttery flavor can’t be beat. The royal icing method provides a thicker icing for outlining as well as a thinner version for filling in spaces. Color the icing, if you wish, and indulge in your favorite decorations.
The cookie dough is perfect for any cookie-cutter shape for any occasion throughout the year, so don’t wait until the holidays. Become a child again and treat these yummy cookies as your coloring book. The chilling of the dough is an important step, so don’t skip it.
From the Authors: “Meagan Fricano received an honorable mention in 2011 for these beautiful cookies, which shimmered, sparkled and glowed. Fricano, a neurobiologist, used forceps to apply her silver dragees.“
Snowflake Sugar Cookies
Dough:
3 cups all-purpose flour
3 cups bread flour
2 teaspoons baking powder
1 pound unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon table salt
1 Tablespoon vanilla extract
1 Tablespoon 2 percent milk
3 large eggs plus 1 egg yolk
Royal Icing:
1/4 cup meringue powder
1 pound powdered sugar
Water, about 1/3 cup
Gel food coloring
Combine the flours and baking powder in a bowl; stir to evenly distribute the baking powder. Set aside.
In a 6-quart stand mixer with a paddle attachment, cream the butter and sugars until light and fluffy. Add the salt, vanilla and milk. Mix to blend. With mixer running, add eggs and extra yolk, one at a time, waiting until each is combined before adding the next.
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Reduce the mixer speed to low, and slowly add flour mixture. Add additional all-purpose flour 1 tablespoon at a time until the dough is no longer sticky to the touch. Turn dough out onto plastic wrap. Divide in half. Wrap each portion in plastic wrap. Form into flat discs. Refrigerate 4 to 48 hours, or freeze up to a month.
Heat oven to 375 degrees. Let dough warm up slightly. Roll out to 1/2-inch thick using powdered sugar (not flour) to stop it from sticking. Cut out snowflake shapes. Bake on parchment-lined baking pans until just barely starting to brown on the edges, 12 to 15 minutes. Remove promptly from oven, and let cool on the sheet pan, 2 minutes. Transfer to a wire rack to cool completely before decorating.
For icing, mix the meringue powder and powdered sugar in a medium bowl. Slowly add water until the frosting reaches desired consistency. Add a little gel food coloring, if desired. For best results, start with a stiff frosting, put some aside in a parchment baking bag or zip-top bag. Then add water to the remaining frosting.
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Use the stiff frosting to pipe outlines on the cooled cookies, then carefully apply the thinner icing to fill in the cookies between the piped outlines (a toothpick helps to carefully move thin icing into small spaces).
Yield: 30 cookies (depending on size)
Recipe Source:
Reprinted with express written permission.
Snowflake Sugar Cookies Recipe Photo ©2014 Chicago Tribune, licensed to Pegshomecooking.com
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