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Snowflake Sugar Cookies

Make these easy soft snowflake sugar cookies decorated with my favourite royal icing as a pretty and festive treat for the holidays.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 30 cookies (depending on the size)
Calories 97kcal
Author Sally

Ingredients

  • 170 grams dairy-free butter
  • ¾ cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups plain flour
  • ½ teaspoon baking powder

Instructions

  • Using a handheld or standing mixer, cream dairy-free butter and sugar in a large bowl until light in colour. Add egg, vanilla and almond extracts and continue mixing on high for 2-3mins until fully combined.
  • In a separate bowl, sift together the flour and baking powder. Add the flour mixture to the wet ingredients slowly until the mixture just comes together into a soft dough.
  • Divide dough evenly into 2 parts and roll each out onto baking paper that has been dusted with flour 3-5mm think. Make sure to flour your hands and rolling pin if the dough is too sticky. Place into fridge for at least 1 hour to chill. This will ensure the cookie shapes hold when in the oven.
  • Preheat the oven to 180°C and line two baking trays with baking paper.
  • Remove each piece of dough from the fridge and use a cookie cutter to make shapes, until all the dough is used. Place shapes onto the baking sheet and place in the oven 8 minutes or until cookies start to turn a light golden colour. 
  • Repeat the above steps, combining any left over dough together and rolling it out again until all of the dough has been used. You may need to do this in batches depending on how big your oven is, just make sure to keep your dough in the fridge when not working with it so it's cold before you bake.
  • Let the cookies cool for a couple of minutes on the tray to firm up before transferring to a wire rack to cool completely before icing.

Notes

*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Nutrition

Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 46mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 8IU | Calcium: 6mg | Iron: 0.5mg