Sugar Christmas Snow Cookies
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.
Ingredients
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
Instructions
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 cookies here.
Notes
- Freezing–The dough can be frozen in an airtight container or bag for up to 3 months. Thaw in the refrigerator.
- Storage–Baked cookies can be stored in an airtight container between layers of parchment paper for up to 1 week or frozen for up to 3 months.
- Cutting cookies–Cut your cookie shapes as close together as possible to minimize the number of times you need to re-roll the dough. Dip the cookie cutter in flour to keep it from sticking to the dough.
Nutrition
Serving: 1serving | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 25mg | Fiber: 1g | Sugar: 7g