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Snowflake Sugar Cookies

Snowflake Sugar Cookies

Buttery, tender sugar cookies that will easily become your go-to cut out sugar cookie recipe. These cookies come together easily, roll out like a dream, and keep their shape when baked.
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Prep Time 20 mins
Cook Time 20 mins
Chill 1 hr
Total Time 40 mins
Course Dessert
Cuisine American
Servings 20 -24 cookies


Sugar Cookies:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon almond extract
  • 3 cups all purpose flour
  • 1/4 teaspoon fine sea salt

Royal Icing:

  • 4 cups confectioner's sugar, sifted
  • 3 tablespoons meringue powder
  • 4 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 2 teaspoons light corn syrup


Make the cookies:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  • Add the egg, beating until just combined.
  • Scrape down the bowl. Add the vanilla bean paste and the almond extract and beat to combine.
  • With the mixer on low speed, gradually add the flour and the salt and beat until just combined. 
  • Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
  • Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
  • Heat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent from sticking.
  • Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking. 
  • Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
  • Place the cookie sheets into the refrigerator for at least 30 minutes to chill.
  • Bake the cookies for 17-20 minutes, until starting to turn a light golden brown on the edges. Rotate the cookie sheets, halfway through baking.
  • Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Make the royal icing:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder. 
  • Add the warm water,  corn syrup and vanilla extract. 
  • Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.
  • Icing can be thinned with water depending on the desired consistency. Gel or powder food color can be used to color the icing. Keep the icing covered with a damp towel to keep from drying out. Decorate your cookies as you wish.


Sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to a month.
This recipe makes 16-22 cookies depending on the size of the cutter used. I get 18 cookies with my 4" snowflake cookie cutter.
Keyword no spread sugar cookies, Snowflake Sugar Cookies, sugar cookies
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