I made these snowflake cookies for my daughter’s Frozen birthday party. They take a few days to complete, so be aware of the time, but it’s still fun! They also freeze well! Recipe below!
Makes about 25 large cookies
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into snowflake shape with cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Makes about 3 cups
3 tablespoons meringue powder
4 cups sifted confectioners’ sugar
6 tablespoons water
- Beat all ingredients at low speed for 10 minutes, or until icing forms peaks.
- Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
- To make different colors add a drop of gel food coloring to batch
- If icing is too dry, add water one teaspoon at a time because if you make it too watery the icing will not work.
- Add icing to piping bag and outline your cookie with icing then flood the cookie inside of the lines.
- Let dry 8 hours or overnight at room temp before moving to next step
- Now to finish your piping make another batch of fresh royal icing. Add icing to piping bag and draw the rest of the snowflake cookie lines.
- Dry 8 hours or overnight at room temp.
- Store in airtight container for a week in fridge or freeze for 3 months.