Frosted Snowflake Cookies Recipes

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
• Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
• 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 until firm enough to roll.
• Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
• Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
• Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
• Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

Steps:

• In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk. Wrap and refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 5-in. snowflake cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. , For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide into thirds; tint 1 portion light blue, second portion light purple, and leave the third portion white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until icing is dry and firm, several hours. If desired, sprinkle with coarse sugar while icing is still wet. Store in an airtight container. Save remaining icing in an airtight container., For fondant, in a large microwave-safe bowl, combine water and marshmallows. Microwave on high for 30 seconds; stir. Microwave until completely melted and smooth, stirring every 30 seconds, about 30 seconds longer. Transfer to the bowl of a stand mixer. Add shortening, beat until melted. Add confectioners' sugar, beat until combined., Generously dust counter and hands with additional confectioners' sugar. Turn marshmallow mixture onto counter. Knead until fondant is smooth and pliable, but not sticky, dusting hands and counter again as needed, about 6 minutes. , Roll fondant to 1/8-in. thickness. Cut with assorted snowflake-shaped cookie cutters. Adhere snowflakes to cookies with remaining icing. Let stand until set. If desired, brush with luster dust. Store in an airtight container.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well. , Divide dough into fourths. Cover and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out one portion to 1/8-in. thickness. (Refrigerate other portions until ready to use.) Using a variety of sizes of floured snowflake cookie cutters, cut out snowflakes. , Carefully place 1 in. apart on ungreased baking sheets. Using small decorating cutters, cut out desired shapes to create designs in some of the snowflakes. Use a toothpick to help remove the cutouts. With a plastic straw, poke a hole in the top of each small cookie. , Bake medium and large snowflakes 6-1/2-7 minutes and small snowflakes 6 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Repeat with remaining dough., For royal icing, in a large bowl, combine confectioners' sugar and meringue powder. Add warm water; beat on low speed 1 minute. Beat on high 4-5 minutes or until stiff peaks form. Tint half blue. Leave remaining icing white; cover and set aside., With blue icing and a round tip, outline half of the cookies; fill in centers with blue icing and let dry completely. With white icing and a round tip, outline each blue-colored cookie and create snowflake designs. Let dry completely., On the remaining cookies, repeat process using white icing on white frosted cookies. Thread a ribbon through the hole in each small snowflake and through the cutout in each medium and large snowflake.

Steps:

• Beat powdered sugar, meringue powder and water in large bowl with electric mixer on low speed until sugar is moistened. Beat on high speed 5 to 7 minutes or until very glossy and stiff peaks form.
• Place icing in decorating bag with #10 tip. Or place icing in strong plastic bag; cut off a tip from one corner of bag. Keep damp paper towel over tip when not in use to prevent icing from hardening.
• Cover cookie sheet with waxed paper or cooking parchment paper. Enlarge or reduce patterns (use your browser's search to find and print snowflake patterns); slide patterns under waxed paper. Trace patterns by piping on frosting, tracing longest lines of pattern first. Use a small paintbrush dipped into water to smooth any irregularities, working on each snowflake as it is piped. For candles, draw snowflakes freehand or use toothpick or pin to etch design before piping icing.
• Lightly brush entire snowflake with water; immediately sprinkle with glitter (use only edible glitter or sugar if snowflakes are to be eaten). Let dry; remove from waxed paper. To hang as decorations, attach nylon thread to one end.

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.
• Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.
• Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.