Spiced Snowflake Sugar Cookies with a cinnamon glaze are a perfect addition to your holiday goodies or a great companion to a cup of tea on a brisk winter day. These little cookies are so delicate and beautiful, yet incredibly easy to make! I added these to my Christmas Cookies recipes this year and they were oh, so pretty!
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The perfect Christmas Cookie Platter requires a variety of flavors, shapes and colors. I love to offer lemon, peppermint, almond, and fruity options. These Spiced Snowflake Sugar Cookies are a perfect spiced addition. Reminiscent of a warm, flavorful mug of chai tea, the union of cinnamon, cloves, and ginger marry together in these cookies to warm you from the inside out.
The Best Supplies=The Best Cookies
These cookies are so easy to whip up, but their delicate snowflake shape with the glossy cinnamon glaze really makes these cookies stand out. Don’t skimp on the ingredients. Go for good quality vanilla extract, NEVER use imitation!
Stock your kitchen with festive and seasonal Snowflake Cookie Cutters to create these beautiful cookies. I used cookie cutters that created thin shapes for the snowflake. This made for crispy parts of the cookie. I prefer them to have the same texture throughout, so I plan to use a thicker snowflake cookie cutter next time. The flavor of this recipe lends itself to the winter season, with warm spices and just say holidays. Go for other winter themed shapes such as snowmen or Christmas trees!
Bakers Tip: Don’t skip the chilling. Chilling sugar cookie dough ahead of baking helps the cookie to hold its shape better and not spread, creating nice sharp shapes for your cut outs. In a big hurry? I sometime will roll out my dough, cut the cookies out and place on the baking sheet. Then stick the whole baking sheet in the fridge for 15 minutes to chill quickly and bake immediately.
Spiced Snowflake Sugar Cookies
Ingredients
- 1 Stick Butter Room Temperature
- ¾ Cup Granulated Sugar
- 1 Large Egg
- 2 TSP Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 ½ TSP Baking Powder
- 1 ½ TSP Ground Cinnamon
- 1 TSP Ground Ginger
- ½ TSP Ground Cloves
Cinnamon Glaze
- 1 ½ Cups Powdered Sugar
- 5 TBSP Whole Milk
- ½ TSP Vanilla Extract
- ½ TSP Ground Cinnamon
Instructions
- In a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes on high.
- While mixing the butter and sugar, sift together the flour, baking powder, cinnamon, ginger, and cloves into a large bowl. Set aside.
- Add in egg and vanilla, mixing until completely combined and scraping down sides of the bowl to ensure well incorporated.
- Gradually add in the flour mixture, blending on low speed and scraping down the sides of the bowl. Mix until just incorporated.
- Shape the dough into a disc and wrap tightly in plastic wrap. Chill in the fridge for about 1 hour.
- When ready to bake, preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- On a well-floured surface, roll the dough out to ¼ inch thickness. Cut out cookies, using your favorite snowflake cookie cutter and place on prepared cookie sheets at 1 inch apart.
- Bake for 10-12 minutes until edges are just light golden brown.
- Allow to cool for 2 minutes on the baking sheet and then transfer to a cooling rack.
Cinnamon Glaze
- In a large bowl, combine the powdered sugar, cinnamon and vanilla extract.
- Add the milk one tablespoon at a time mixing until the desired consistency. Note: Aim for the consistency of thick maple syrup.
- Once completely cooled, dip the tops of the cookies into the cinnamon glaze. Carefully place on waxed paper to allow the glaze to set.
- Once completely set, store in an airtight container at room temperature and enjoy within one week.
Live fully. Eat well. Bake cookies.