Glazed Snowflake Sugar Cookies
One Dough, Three Flavours, One Simple GlazeIf 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.
Ingredients
Master Snowflake Sugar Cookie Dough
- 1 cup all-purpose flour spooned and levelled (125 g)
- 1 tablespoon cornstarch 8 g
- Pinch fine salt
- ¼ cup unsalted butter cold and finely grated (57 g)
- ¼ cup granulated sugar 50 g
- 1 large egg yolk
- ½ teaspoon flavour extract of choice see below
- 1 to 1 ½ tablespoons milk or cream as needed (15 to 20 ml)
Dough Flavour Options
- Choose one and add it to the egg yolk.
Peppermint Chocolate
- ½ teaspoon peppermint extract
- Optional: 1 drop vanilla extract
Lemon Almond
- ¼ teaspoon lemon extract
- Optional: 1 drop almond extract
- Add 2 tablespoons finely ground almonds 20 g to the dry ingredients
Ginger Cinnamon Vanilla
- ¼ teaspoon vanilla extract
Add to dry ingredients
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Optional pinch nutmeg
Vanilla Glaze (Small Batch)
- 1 cup icing sugar 120 g
- 2 to 2 ⅔ tablespoons milk 30 to 40 ml
- ½ teaspoon vanilla extract 2.5 ml
- Small pinch of salt
Glaze Variations - replace the vanilla extract with these flavours
- Peppermint Chocolate: Add 1 to 2 drops of peppermint extract and whisk in 1 teaspoon cocoa powder
- Lemon Almond: Add a few drops fresh lemon juice or lemon extract
- Ginger Cinnamon Vanilla: Use the Vanilla glaze as is
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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