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Snowflake Sugar Cookies with Decorating Icing

  • Prep Time: 30 minutes
  • Cook Time: 8-10 minutes
  • Servings: 36 cookies
  • Course: Dessert

These gorgeous snowflake sugar cookies are almost too pretty to eat, but don't let that stop you because they're delicious! Mix up our easy decorative icing to put your creative mark on each cookie, making them as simple or as intricate as you like.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Find Coupons for Parchment Paper >

Ingredients

Sugar Cookie

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Reynolds KITCHENS™ Parchment Paper

Decorative Icing

  • 1 pound (4 cups) confectioners’ sugar
  • ¼ cup water
  • 3 tablespoons meringue power
  • 1 teaspoon clear vanilla extract

Directions

Step 1

COMBINE flour, baking powder and salt in large bowl; set aside.

Step 2

BEAT butter and sugar in large bowl on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla until mixed well. Gradually add flour mixture and combine.

Step 3

WRAP dough in parchment paper and place in plastic slider top bag. Refrigerate at least one hour until chilled and firm enough to handle easily.

Step 4

PREHEAT oven to 350°F. Line cookie sheets with Reynolds KITCHENS Parchment Paper; set aside.

Step 5

ROLL out dough 1/4-inch thick between 2 sheets of lightly floured parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough 1-inch apart on parchment-lined cookie sheets.

Step 6

BAKE 8 to 10 minutes or until cookies are lightly browned on edges. COOL 3 minutes on cooling rack. Slide parchment paper with cookies onto cooling rack; cool.

Step 7

DECORATE as desired. Store in airtight containers for up to 5 days.

Step 8

FOR DECORATIVE ICING: MIX confectioners’ sugar, water, meringue power and clear vanilla extract in a medium bowl on low speed until just mixed. Stir 1 to 2 tablespoons more water if needed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks. SPOON some icing in parchment paper piping bag to decorate cookies. STORE unused icing in airtight container and refrigerate up to one week. Stir in more water if needed.

Tips + Techniques Decorate Treats Using a Pastry Bag Made of Parchment – It’s Easy!

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