Snowman Snowflake Cookies
These are some of my all-time favorite Christmas Cookies! Aren’t they adorable!?!
There is no snow in the forecast today…
so it’s time I created some snowflakes of my own!
Don’t these look as pretty as crisp clean snowflakes… all white and GORGEOUS!
No one wants to be left out of all the snowman-making fun.
At least I don’t…
these will have to do, of course, I’ll be dipping them in a cup of hot chocolate and just pretending it’s cold outside.
Maybe I’ll even bundle up in a scarf too.
I’ve made snowman snowflakes before (using my Italian Sugar Cookies) and they were so cute and fun I just knew I was going to make them again this year.
They didn’t need hats this year. It’s super sunny outside and about 70 degrees.
Although it was 32 degrees every morning this week,
these snowmen are looking pretty cool even without hats if you ask me.
These hat-less snowmen were really quick to decorate
which is always good if you are anything like me and running a bit behind in getting everything ready for Christmas.
I searched far and wide for a snowflake cookie cutter I liked, that was easy enough to decorate with icing and not too fussy, some snowflakes have more rounded edges but that one is not my favorite style.
I actually found this cookie cutter on a package of sugar cookie mix in a boutique type of shop years ago, when cookie cutters were a little more scarce. Now they seem to be everywhere in all shapes and sizes and ordering online has gotten so much easier.
I used my favorite (the printable recipes are at the end of this post)
- Italian Cookie Recipe- Thick delicious not overly sweet sugar cookies
- ROYAL ICING to decorate them.
- Here is a post on an EASY way to ice cookies too.
You can make the noses on wax paper ahead of time if you prefer then just pop them on and give the snowflakes a 3-D effect if you prefer, I piped these noses right on top when I did the eyes and mouth.
CLICK here for my REINDEER COOKIES.
and while you have out your snowflake cookie cutter, make a batch of these beauties!
and if you want to see more SNOWMAN items I’ve made be sure to check these out they are super cute too!
If you’re planning on making lots of cookies you may want to check out my ebook on how to make this GORGEOUS tray of cookies all with one cookie dough!
Take a look at this, make these Cookies all with ONE dough.
Italian Cookies
Ingredients
- 5 large eggs
- 1 1/2 cups 345g salted butter melted and cooled (10 minutes)
- 5-6 cups flour 5=737g 6=895g start with 5 add more as needed
- 1 ¾ cups sugar 366g
- 2 teaspoons baking powder 8g
- 3 teaspoons vanilla 15g
Instructions
- In a medium bowl, whisk eggs and melted butter.
- In a large bowl stir together flour, sugar, and baking powder.
- Make a well in the center of the dry ingredients and add the egg mixture then vanilla.
- Mix, until shiny. About 2 minutes.
- Cover the bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.
- Heat oven to 350 degrees roll out dough to 3/8″ thick with flour and cut with a cookie cutter.
- Bake 12 minutes
- Makes at least 5 dozen (3-inch) cookies.
- Let cookies completely cool before icing.
Notes
Royal Icing
Ingredients
- 2 pounds powdered sugar each pound of powdered sugar is about 4.5 cups of powdered sugar
- 1/3 cup + 1 tablespoon meringue powder
- 3/4 cup warm water
- 1-2 teaspoons vanilla extract
Instructions
- Mix powdered sugar and meringue powder on low for 1 minute until it’s fully blended.
- Add water and extract and mix on low until it’s mixed well.
- Then turn the mixer on medium and beat until the icing is nice and stiff, the peak will not fall easily when the whip blade is pulled out of the bowl if royal icing, about 8-10 minutes.
- Add water to thin to the consistency you need.
- You can store royal icing at room temperature or in the refrigerator for a few weeks.
- Whip it if it becomes separated.
Notes
I use Americolor White food coloring and Americolor Very Black food coloring for these.
Diane, what a cute idea…Snowman Snowflake Cookies! MERRY CHRISTMAS! xoxo ~Stacy
Totally adorable!
These are just darling Diane!!!!
Oh, I just love these cute little snowflake men!!! This is how I like my snow…sugar coated!!!
Diane, Did you glaze these cookies or use the royal icing to outline and flood??
How do you get the base frosting to form on top of the cookie like that? Love the idea and have tried to frost warm cookies to glaze them but the frosting always oozes over the edge. What’s the secret to get it to form to the shape of the cookie?
Hi Charlotte,
The key to cookies with smooth icing is to allow the cookies to completely cool. If you put icing on cookies warm it melts and does run right off. There are tips to piping on the icing with a piping bag here https://www.createdby-diane.com/2013/11/italian-cut-out-cookies.html and I have an alternate method of dipping the cookies into icing here https://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html.
If you pipe them on with a piping bag, it takes some practice, my suggestion would be to outline and fill the cookies. Finding the right consistency for the icing is key, to get it to stay on the cookie, if it’s too thin/runny it still can drop off the edge of the cookies. I have written about this on many cookies posts I have.
often baking and icing a lot of cookies in one day is too much. Bake one day, and then make and ice them the next day. The icing will also need 24 hours to dry before you can package them, or stack them. So plan accordingly when making them. Having them complete a day or two in advance is great. Rushing at the last minute is awful, trust me…I do that all the time.
Here is a video I just uploaded to show how to do it https://www.youtube.com/watch?v=hgvDhLFc1Mg
I see references to both glaze and royal icing in these recipes, what is the difference? I’ve had trouble finding meringue powder so would be interested on the recipe that doesn’t call for it, but don’t want to use the wrong one!
Royal icing does have meringue powder. Glaze icing does not. They are both great for decorating cookies, it really is preference as to which one you will prefer. They do taste different and have different results as far as how they look too. Glaze icing is shinier and Royal icing is a flatter more matte look. Here is a post I did on glaze icing, which by the sound of it, is the one you are looking for. https://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html
These are the cutest cookies I have ever seen! Can you come over and finish my holiday cookie baking for me? I don’t think my decorating skills are as good as yours. 🙂
lol, just takes a little practice and patience but I’m sure your cookies will be great!
I’m confused. Do you mix the butter in with the beaten eggs and then pour into the flour mixture well?
Yes, the eggs and melted butter get mixed together in a bowl. In a separate bowl mix the flour, sugar, baking powder and mix well. Then make a well (a hole in the center of the flour mixture) and pour the egg mixture into the center, add vanilla and begin mixing the cookie dough together.