What can you expect from these sugar Christmas snow cookies? They’re thin. They’re delicate. They’re tender. They’re browned ever so slightly at the edges. And they’re imbued with the sweet, sweet loveliness of butter. Think of them as shortbread all gussied up in the guise of a sugar cookie.
All cold-weather countries revel in the baking that goes with Christmas and New Year festivities. I have Swedish friends who start preparing for Christmas right at the beginning of December; I suppose it is a way of getting through the darkness. Here are sugar Christmas cookies from the plethora baked every year.–Diana Henry
Sugar Christmas Snow Cookies FAQs
After rolling out the dough, it will have warmed up a little bit and you might find that it sticks to your cookie cutters. Instead of wrestling with it, dip your cookie cutter into flour before using it. You should find that it helps release the dough.
Warm dough will spread, much more so than cold. If your kitchen is really warm, you can always pop the cutout cookies into the fridge to chill before baking. Another thing you can do is to let your cookie sheets cool between each batch.
Sugar Christmas Snow Cookies
For the sugar cookies
- 1 stick unsalted butter at room temperature
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/2 teaspoon vanilla extract (optional)
- 1 1/2 cups bleached all-purpose flour plus more for the work surface
For the icing
- 1 cup confectioners’ sugar sifted
- Vodka or water
- Freshly squeezed lemon juice
Make the sugar cookies
- Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and salt on medium-low until very well combined, about 2 minutes. Beat in the egg yolk and vanilla, if using, until thoroughly combined.
- Reduce the mixer to the lowest speed, add the flour, and mix until the dough holds together. Turn the dough out on a lightly, lightly floured work surface, knead it gently a few times until the dough takes on an even, smooth consistency. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate it overnight. (The overnight chilling is a crucial step, ensuring the dough remains moist and, in turn, doesn't crumble when you roll it out.)
- Preheat the oven to 350°F (176°C).
- Remove the dough from the refrigerator and let stand at room temperature to soften slightly so it's malleable but is still cool to the touch. Depending on the temperature of your kitchen and the dough, this could take as much as 20 minutes, give or take a few.
- Lightly flour the work surface and a rolling pin and carefully roll the dough to a 1/8-inch thickness. If the dough starts to crack, let it sit a few minutes more. If it's too soft, slide it back in the fridge until firmer. Stamp out cookies with a variety of cookie cutters (we're partial to stars, dandy candy canes, and bells) and place them on a baking sheet. (A thin metal spatula helps if the dough proves stubborn and sticks to the work surface.) Bake until golden and edged in brown, about 8 minutes. Cool the cookies on a wire rack.
Make the icing
- Meanwhile, dump the confectioners’ sugar into a bowl and add enough vodka or water and lemon juice to make an icing that you can drizzle. It's the right consistency when you can scoop some up on the tines of a fork and it drops in a slow but steady stream. For a fancy-schmancy look, you can use a classic piping bag or a zip-top bag with a bit of the corner cut off in order to make designs, such as swirls, zigzags, and star-bursts.
- Drizzle the icing on the cookies. Set aside for a few minutes to let the icing set. Then tuck in. Find information on storing your cookies here.
Recipe Testers’ Reviews
The sugar Christmas snow cookies were a delightfully tender little shortbread cookie. We couldn’t describe the taste of the vodka in the glaze, but it paired beautifully with the lemon juice. The glaze was tangy and delicious. After the glaze set-up, the cookies could be stacked (perfect for gift giving or shipping). The cookies were melt-in-your-mouth good! I will definitely keep this recipe around for Christmas and all year long baking!
Prepare for your new favorite tea cookie. A thin, delicate little cookie with a buttery richness and bright lemon glaze, these cookies are almost as easy to make as they are to eat. My boyfriend and I fought over the final cookie in the tin last night. I won, but only after promising to make another batch.
I didn’t have vodka and used water for the glaze instead. It worked great. I added lemon zest to the icing for a little color and additional lemon flavor. I would do so again. I found that letting the glaze sit for five minutes after making made the powdered-sugar sweetness mellow a bit and let the lemon shine through.
It may be considered sacrilege in Sweden, but I think these cookies are endlessly adaptable. I have my sights set on adding a bit of chopped chocolate to the dough next time and a small drizzle of strong coffee to the icing. I’ll be adding these to my holiday baking to-do list for sure!
I knew by reading the recipe that these would be fantastic, so I doubled the recipe. I wasn’t wrong. This dough is extremely easy to put together and was extremely easy to roll out. I find that shaping the dough into a disk rather than a ball makes it easier to roll out (bring it out from the fridge and let it sit at room temperature for about 10 minutes before rolling).
The star shape is a good one, as you can squeeze lots of cookies from each bit of dough. The scraps came together easily and I rolled them out again—no discernible difference in the baked texture. The drizzle of frosting is a nice touch—maybe would use some food coloring next time. Would definitely make these again. Perfect!
Originally published December 6, 2011