DAY 9: Frozen-Inspired Snowflake Sugar Cookies
Want to brighten a little girl’s eyes this Christmas? Make these Disney Frozen inspired snowflake cookies together. She can be totally in charge of the sprinkles.
This is a different sugar cookie dough than I usually use. (That recipe can be found here: Sugar Cookies). I prefer the flavor of the other dough, but this dough is much easier to work with and creates super sharp edges. And no refrigeration of the dough is needed. When I am using a cookie cutter where sharp edges really matter, this is the dough I prefer to use. The recipe comes from In Katrina’s Kitchen.
I used Royal Icing (recipe below) to pipe thick lines, but you could also use this Glacé Icing. Cover lines with shimmery sanding sugar or thicker blue and silver sprinkles immediately after piping.
Snowflake Cut-Out Sugar Cookies
————–(from In Katrina’s Kitchen)
Sugar Cookie Dough:
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 teaspoons baking powder
3 cups flour
Blue and Silver Shimmery Sanding Sugar or Coarse Sprinkles
Preheat oven to 350° F.
In the bowl of a stand mixer, cream butter and sugar until smooth. Beat in extracts and egg.
In a separate bowl combine baking powder with flour and slowly mix into the wet ingredients. The dough will be stiff.
Do not chill dough. Roll dough out onto a floured surface to almost 1/4 inch. You want these cookies to be thick. Use cookie cutters to cut out cookie shapes and place on baking sheets.
Bake for 7-9 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Yield will depend on the size of your cookie cutter and the thickness of your dough. I got 25 cookies made from 4” snowflake cookie cutters.
——(from Bake at 350)
2 Tbs meringue powder
scant ¼ cup water
½ lb powdered sugar
½ tsp light corn syrup
Combine the meringue powder and water in a stand mixer. With the paddle attachment, beat until foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
Mix in the corn syrup. Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
To store for later use: cover with plastic wrap touching the icing and refrigerate.
Use a thick open circle decorator tip to pipe thick lines onto each snowflake. Sprinkle cookie with sanding sugar or sprinkles immediately after piping lines (on each cookie). Icing will harden quickly.