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Snowflake Cookies

Hi, everyone! I’m back from my blogging hiatus, back in school, and ready to bake my way through another semester. I made these cookies on Christmas Eve – we were without snow here in Wisconsin (weird, right?), so I made snowflakes in cookie form!

If you are a new to decorating with royal icing, here are some helpful tips and links:

Here are the specifics on how I made these cookies:

Omi’s Sugar Cookies

1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add egg, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).  This recipe made a couple dozen snowflake cookies — but as always, the yield will depend on the size of your cookie cutter.

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

You’ll need about two batches of this icing for these cookies. Leave one batch as-is and use it for the white outlining/flooding. Divide the second batch into thirds — and dye each third a different shade of blue for the snowflake detailing.