Glazed Snowflake Sugar Cookies

Glazed Snowflake Sugar Cookies: One Dough, Three Flavours, One Simple Glaze

If you love beautifully decorated cookies but hate spreading dough and uneven edges, this recipe is for you. These snowflake sugar cookies bake up flat, tender and perfectly shaped every single time.

This is a decorator-style sugar cookie designed for clean cuts, minimal spread, and a smooth glazed finish. One simple dough gives you three flavour options: Peppermint Chocolate, Vanilla Almond and Ginger Cinnamon Vanilla, plus an easy vanilla glaze with variations so you can mix and match without extra work.

Jump to:

• Why We Love This Recipe
• Ingredients
• Instructions
• Tips & Substitutions
• Serving Suggestions
• Storage & Make-Ahead
• 📖 Recipe

Why We Love This Recipe

• No spread, sharp edges. Cold, grated butter and a low-moisture dough keep every detail crisp.
• One dough, multiple flavours. Change the flavour without changing the technique.
• Perfect for glazing and piping. The surface dries smooth and glossy without cracking.
• Reliable and repeatable. Built with bakery-style precision so results stay consistent.

Ingredients

Master Snowflake Sugar Cookie Dough

• All-purpose flour
• Cornstarch
• Salt
• Unsalted butter
• Granulated sugar
• Egg yolk
• Flavour extract of choice (see below)
• Milk or cream

Dough Flavour Options

Choose one and add it to the egg yolk.

Peppermint Chocolate

• Peppermint extract
• Optional: vanilla extract

Lemon Almond

• Lemon extract
• Optional: almond extract
• Ground almonds

Ginger Cinnamon Vanilla

• Vanilla extract
• Add to dry ingredients:
  • Ground ginger
  • Ground cinnamon
  • Optional pinch nutmeg

Vanilla Glaze (Small Batch)

• Icing sugar
• Milk
• Vanilla extract
• Salt

Glaze Variations – replace the vanilla extract with these flavours

• Peppermint Chocolate: Peppermint extract & cocoa powder
• Lemon Almond: Fresh lemon juice or lemon extract
• Ginger Cinnamon Vanilla: Use the vanilla glaze as is

See the recipe card below for exact quantities.

Instructions

Core Technique Rules (Do Not Skip)

• Butter is cold and finely grated, never creamed
• Dry spices are whisked into the flour
• Extracts are mixed into the egg yolk
• Dough is mixed gently, then chilled

These rules are what give the cookies clean edges and a smooth glaze-ready surface.

Make the Dough

In a bowl, whisk flour, cornstarch, salt, and any spices or ground almonds if using.

Add grated cold butter and toss with a spatula until the mixture looks sandy and evenly coated.

Stir in the sugar to distribute.

In a small bowl, mix the chosen extract into the egg yolk.

Add the yolk mixture to the dough and stir gently until shaggy clumps form.

Add milk gradually, just until the dough holds together when squeezed. You can use a hand mixer on low, but do not overmix.

Turn out the dough onto a piece of plastic wrap, press together to form a disc, wrap, and chill for 30 to 45 minutes.

Cut out and Bake

On a lightly floured surface, roll the dough to ¼ inch (6 mm) thickness. Cut out the cookies and reroll the scraps to cut out more cookies. We were able to make 18 cookies using a 2 ⅞” snowflake cookie cutter. Chill the cookies for 10 minutes.

Bake at 350°F (175°C) (on the rack just below the center of your oven) on a parchment-lined stainless steel sheet pan for 9 to 12 minutes. Turn the baking sheet halfway through the bake. Cookies should remain pale with just a hint of colour at the edges and tips.

Repeat for the Other Flavours

Repeat the steps above for the other 2 flavour options.

Make the Glaze

Whisk until smooth, glossy, and thick but still pourable. Adjust with a few drops of milk if needed. Use less milk for piping.

Decorating Tips

Dip cookies glaze-side down, then lift and let excess drip off. Add sprinkles wet, but allow the base glaze to set before piping details. Let cookies dry fully for a clean, glossy finish.

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Tips & Substitutions

• Flour measuring matters
  Use spoon-and-level or a scale. Scooping will dry out the dough.
• Milk vs cream
  Cream gives a slightly richer texture, milk keeps it lighter.
• No stainless steel pan
  Use a light-coloured aluminum pan and watch closely for browning.

Serving Suggestions

• Perfect for adding to a Christmas Cookie Box
• Package in clear bags or tins once fully dry for gifting.
• These cookies stack well without sticking once glazed and cured.

Storage & Make-Ahead

Room Temperature

• Store fully glazed and completely dried cookies in an airtight container.
• Layer with parchment paper to protect the glaze.
• Keep at room temperature for up to 4 days.

Freezing Glazed Cookies

• Allow the glaze to dry fully, ideally 12 to 24 hours.
• Freeze cookies in a single layer on a parchment-lined tray until solid.
• Transfer to an airtight container or freezer bag, layering with parchment.
• Freeze for up to 2 months.

To Thaw: Thaw cookies uncovered at room temperature. Do not stack or cover while thawing to prevent condensation from dulling the glaze.

Freezing Unglazed Cookies (Best Finish)

• Freeze baked, unglazed cookies once completely cool.
• Store airtight with parchment between layers for up to 3 months.
• Thaw at room temperature, then glaze as usual for the cleanest shine and sharpest details.

Make-Ahead Tips

• Dough can be made and chilled up to 24 hours in advance.
• Cut cookies can be refrigerated for 10 to 15 minutes before baking to help maintain sharp edges.
• Glaze cookies the day before serving or gifting for best appearance.

These Glazed Snowflake Sugar Cookies were made in collaboration with Hestan Culinary. Baked on my Hestan Culinary Sheet Pans, cooled on stainless steel racks, then returned to the racks after decorating so the glaze could set cleanly. All of the opinions in this post are our own.

📖 Recipe