Easy Snowflake Sugar Cookies with Royal Icing
A little sparkle goes a long way on a Christmas cookie tray! These snowflake sugar cookies start with a buttery cutout cookie base, then get a coating of white royal icing and a sprinkle of white and blue sanding sugar. They’re pretty, festive, and simple to decorate without piping intricate snowflake designs. Make them for a Christmas party, package them as homemade gifts, or enjoy a cookie decorating afternoon with the kids.
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Ingredients for Snowflake Sugar Cookies
These Christmas cookies use a simple cutout sugar cookie dough that you can cut into snowflakes or other holiday shapes. White royal icing creates the snowy base, while white and blue sanding sugar adds color and sparkle.
For the sugar cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
For the royal icing (I use this recipe):
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 9–10 tablespoons water, plus more as needed
For decorating:
- White sanding sugar
- Blue sanding sugar
Helpful tools:
- Snowflake-shaped cookie cutter
- Piping bag or small icing bottle with a small round tip, optional
- Toothpick or scribe tool
How to Make Snowflake Sugar Cookies
Step 1: Make the dough.
Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
Step 2: Chill and roll.
Divide the dough in half, flatten each portion into a disk, and wrap in plastic wrap. Chill for at least 1 hour.
Roll the chilled dough on a lightly floured surface to about ¼ inch thick (I use ⅜” if I know kids will be helping, because it makes the cookies sturdier). Cut out snowflake shapes and carefully transfer them to a parchment-lined baking sheet.
Snowflake cutters can have narrow points, so take your time lifting the shapes. If the dough gets soft or difficult to handle, return it to the refrigerator briefly before continuing.
Step 3: Bake.
Preheat your oven to 350°F (175°C). Bake for 8–10 minutes, or until the edges are just beginning to turn lightly golden.
Start checking at 8 minutes, especially if your snowflakes have thin points. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Make the royal icing (find full instructions here).
Sift the powdered sugar and meringue powder into a large mixing bowl. Add 9 tablespoons of water and beat with a mixer fitted with a whisk attachment for about 1½–2 minutes.
Check the consistency by lifting the whisk. The icing should drizzle back into the bowl and smooth into the surface within about 5–10 seconds. Add the remaining water a little at a time as needed.
Keep the icing white for a snowy base that lets the blue and white sanding sugar stand out.
Step 5: Ice the snowflake cookies.
Transfer the white royal icing to a piping bag or icing bottle fitted with a small round tip. Outline each snowflake, then fill the center with more icing.
Use a toothpick or scribe tool to guide the icing into the points, fill small gaps, and pop any air bubbles.
Step 6: Add the sanding sugar.
While the icing is still wet, sprinkle the cookies with white and blue sanding sugar. You can use one color on each cookie or combine both for a frosty finish.
Decorate one or two cookies at a time so the sugar sticks before the icing begins to set. Sprinkle over a rimmed tray or a sheet of parchment to catch the excess. Let the cookies dry uncovered for at least 6–8 hours or overnight before stacking or packaging. Thick icing or humid conditions may require additional drying time.
Pro Tips for Pretty Snowflake Cookies
- Keep the dough cool. Chilled dough is easier to cut and transfer, especially with detailed snowflake cutters.
- Watch the points while baking. Narrow tips may brown before the centers, so check the cookies early.
- Easier decorating? You can dip the top of each cooled cookie into the white royal icing, let the excess drip off, then turn it right-side up. Still use a toothpick to pop any bubbles, and immediately sprinkle with white and blue sanding sugar. This method is faster, but messier, and your snowflakes won’t have neat edges.
- Add sanding sugar right away. It needs wet icing to stick, so finish decorating each cookie before moving on to the next.
- Keep the decorating simple. White icing and a light sprinkle of blue and white sugar create a pretty finish without intricate piping. I wanted to put extra colors and pipe designs on these, but I really just liked the simplicity and prettiness of the sanding sugar.
- Let the icing dry thoroughly. The surface may feel dry before the icing underneath has fully hardened. I’ve learned this the hard way; it’s definitely best to wait longer than you think you’ll need to, just in case.
FAQs
Can I make the dough ahead of time?
Yes! Keep the wrapped dough in the refrigerator for up to 2 days, or freeze it for later. If it’s too firm to roll straight from the refrigerator, let it sit at room temperature briefly until workable.
How many cookies does this recipe make?
Expect about three-ish dozen cookies, depending on the size of your snowflake cutter and how thickly you roll the dough. Large or detailed snowflake cutters may produce fewer cookies. Mine was pretty small (about 20 cookies fit on one half sheet) and I got like 40 cookies total.
Will one batch of royal icing be enough?
One batch should be more than enough to coat this batch of cookies. The amount you use will depend on the size of your cookies, the thickness of the icing, and how much excess drips off if you use the dipping method.
Do I need to pipe snowflake details?
You certainly don’t have to. The cookie cutter creates the snowflake shape, and the white icing and sanding sugar give it a festive finish. You can keep these as simple as you like.
When should I add the sanding sugar?
Add it right after icing each cookie, while the surface is still wet. If the icing starts to form a crust, the sugar won’t stick as well.
How long does royal icing take to dry?
Allow at least 6–8 hours or overnight before stacking or packaging. Drying time varies with icing thickness and humidity, so check that the icing is fully firm first.
How should I store decorated cookies?
Once the icing has dried completely, store the cookies in an airtight container at room temperature for up to a week. Separate layers with parchment paper and handle the snowflake points carefully.
These snowflake sugar cookies are a pretty way to add something homemade to your holiday celebrations. The buttery cookie base, smooth white icing, and sparkling sugar make them feel special without requiring elaborate decorating skills. Set out the white and blue sanding sugar, put on some Christmas music, and enjoy making a batch for sharing. A mix of different snowy designs looks lovely together on a cookie platter!
Snowflake Sugar Cookies with Royal Icing
Ingredients
For the sugar cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp salt
For the royal icing
- 4 cups powdered sugar
- 3 Tbsp meringue powder
- 9–10 Tbsp water plus more as needed
For decorating:
- White sanding sugar
- Blue sanding sugar
Instructions
Step 1: Make the dough.
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
Step 2: Chill and roll.
- Divide the dough in half, flatten each portion into a disk, and wrap in plastic wrap. Chill for at least 1 hour.
- Roll the chilled dough on a lightly floured surface to about ¼ inch thick (I use ⅜” if I know kids will be helping, because it makes the cookies sturdier). Cut out snowflake shapes and carefully transfer them to a parchment-lined baking sheet.
- Snowflake cutters can have narrow points, so take your time lifting the shapes. If the dough gets soft or difficult to handle, return it to the refrigerator briefly before continuing.
Step 3: Bake.
- Preheat your oven to 350°F (175°C). Bake for 8–10 minutes, or until the edges are just beginning to turn lightly golden.
- Start checking at 8 minutes, especially if your snowflakes have thin points. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Make the royal icing (find full instructions here).
- Sift the powdered sugar and meringue powder into a large mixing bowl. Add 9 tablespoons of water and beat with a mixer fitted with a whisk attachment for about 1½–2 minutes.
- Check the consistency by lifting the whisk. The icing should drizzle back into the bowl and smooth into the surface within about 5–10 seconds. Add the remaining water a little at a time as needed.
- Keep the icing white for a snowy base that lets the blue and white sanding sugar stand out.
Step 5: Ice the snowflake cookies.
- Transfer the white royal icing to a piping bag or icing bottle fitted with a small round tip. Outline each snowflake, then fill the center with more icing.
- Use a toothpick or scribe tool to guide the icing into the points, fill small gaps, and pop any air bubbles.
Step 6: Add the sanding sugar.
- While the icing is still wet, sprinkle the cookies with white and blue sanding sugar. You can use one color on each cookie or combine both for a frosty finish.
- Decorate one or two cookies at a time so the sugar sticks before the icing begins to set. Sprinkle over a rimmed tray or a sheet of parchment to catch the excess.
- Let the cookies dry uncovered for at least 6–8 hours or overnight before stacking or packaging. Thick icing or humid conditions may require additional drying time.
