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Snowflake Sugar Cookies

Baking has always been some form of therapy for me, you start with almost nothing and turn it into beautiful and delicious food! Sometimes after a busy working week, time spent in the kitchen can make you feel like days off well spent. Again this fills my need to accomplish something.

Snowflake Sugar CookiesWith Christmas coming I decided this would be the perfect opportunity to make my first ever batch of sugar cookies and attempt some decorative royal icing.

Possibly due to the frozen epidemic I am also obsessed with snowflakes so I went in search of a snowflake cookie cutter and began my biscuit journey.

This was planned across two days; one for baking and one for icing.

Unfortunately I had ridiculously high icing expectations and thus did not live up to my own expectations but they still turned out cute and quite tasty!

Snowflake Sugar CookiesI left my cookies overnight to make sure there was no heat left in them before icing. I used a packet of royal icing that you can buy at the supermarket that just requires water and food colouring added. Use a thicker consistency icing for outlines and designs on top and add a bit more water to create a thinner consistency for flooding. I used a glitter icing pen to create the final detail.

And that’s it! A good activity on the weekend and makes a lot so there is plenty to share around!

Fun and delicious!

Snowflake Sugar Cookies

Snowflake Sugar Cookies

Course: Dessert
Author: Sally


  • 3/4 cup dairy-free spread*
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 1/4 cups plain flour
  • 1/2 tsp baking powder


  • Using a handheld or standing mixer, cream dairy-free spread* and sugar in a large bowl.
  • Add egg, vanilla and almond extracts and continue mixing on high for 2-3mins until fully combined.
  • Mix in sifted flour and baking powder slowly until the mixture just comes together. If the dough is too soft add more flour until it is a better consistency for rolling.
  • Divide dough evenly into 2-4 parts and roll each out onto baking paper. Place into fridge for at least 1 hour. This will ensure the cookie shapes hold when in the oven.
  • Remove each piece from the fridge and use a cookie cutter to make shapes, until all the dough is used. Place shapes onto a baking sheet and place in a preheated oven at 180 degrees C for 8 minutes or until cookies start to turn a light golden colour. Let cool completely before icing.


*I always use Nuttelex Lite in my baking which makes this recipe dairy-free.

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