Snowflake Sugar Cookies

Snowflake Sugar Cookies

  • Prep Time: 30 minutes, plus 1 h
  • Cook Time: 8 - 10 minutes
  • Servings: 2 dozen
  • Course: Dessert

The holidays are a perfect time of year to spend some time baking cookies as a family. Featuring fun shapes and decorative icing, these Christmas cookies will be a hit at home or your next holiday party.

Reynolds Kitchens tip

For snowflakes that slide right off, line your cookie sheet with Reynolds®Parchment Paper.

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons lemon extract (optional)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Colored sprinkles
  • 2 cups powdered sugar
  • Milk
  • Reynolds® Parchment Paper

Directions

Step 1

Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper; set aside.

Step 2

Beat butter and sugar until fluffy in a large bowl with an electric mixer. Mix in egg and lemon extract until well blended.

Step 3

Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour or until firm enough to roll.

Step 4

Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper. Tear off two long sheets (at least 24 inches in length) of parchment paper and place the dough in between the two sheets. Next, bring one side of the excess paper down past the edge of your countertop and lean into it so you’re holding it all in place. Roll out the dough while it’s still between the parchment paper.

Step 5

Cut dough with 2-to-6-inch snowflake cookie cutters. Place cookies 1 inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.

Step 6

Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.

Step 7

Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

Cooking Tip:

For extra lemon flavor, substitute lemon juice for milk when making the icing.

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