These fun snowflake cookies are made using the same recipe as my airplane sugar cookies. I love this recipe for 2 reasons. The first is that the cookies hold their shape really well, which is perfect for intricate cookies like these. The second reason is that they're just yummy. They really taste fabulous.
Sugar Cookies (via cakecentral.com)
6 cups flour
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients, and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours.
Cut cookies and place on greased cookie sheet. Bake at 350 for 8-10 minutes. Once your cookies are completely cooled, you can frost them. I like to ice a border of royal icing around the edge of my cookies first, so that I don't have run-off. It gives the cookie a crisp, professional look.
3 large egg whites
1 lb. confectioner’s sugar
1/2 tsp. cream of tartar
Beat egg whites with cream of tartar until they reach the soft peak stage. Add confectioner's sugar, a little at a time, until stiff peaks form.
To ice your cookies, fill a zippered sandwich bag with icing and cut a little off the corner. Frost your border and allow a few minutes for the icing to harden. Finally, you'll want to fill in your cookie with regular icing. I put about 2 cups of confectioner's sugar in a bowl and add a little milk until I get my desired consistency (not runny, but not stiff). Fill another sandwich bag with this icing, snip the corner of the bag, and fill the cookie. To get an even consistency, use a toothpick or your (clean) pinky finger to spread the icing.
The cookie cutters were bought at Williams-Sonoma last winter, but I was just in their store a few weeks ago and they still have them! I love the cookie cutters because you can be creative with how you design them. Every snowflake can be different.