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Snowflake Cookies

Snowflake Cookies
  • Prep 1 hr 20 min
  • Total 3 hr 0 min
  • Servings 30
These delicate sugar cookies are all dressed up with a simple almond glaze and sugar crystals.
Updated August 14, 2006
Make With
Make With
Gold Medal Flour



  • 1 cup granulated sugar
  • 3/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Almond Glaze

  • 3 cups powdered sugar
  • 4 teaspoons light corn syrup
  • 1/4 cup hot water
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • White coarse sugar crystals (decorating sugar), powdered sugar or white edible glitter

Easy Decorating Frosting

  • 1 cup powdered sugar
  • 3 to 5 teaspoons water


  • 1
    In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • 2
    Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
  • 3
    Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
  • 4
    In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
  • 5
    In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

  • Keep it simple! Use small tubes of decorator gel instead of making the decorating frosting from scratch.
  • Chill out! Refrigerating the dough helps keep it from sticking to your rolling pin and countertop. Keep the dough in the refrigerator until you're ready to roll it out, and then remove only one portion at a time, keeping the remainder refrigerated.

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Total Fat
5 g
Saturated Fat
1 g
15 mg
160 mg
20 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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