Snowflake Sugar Cookies

With the recent snowfall in the city, I decided to make snowflake sugar cookies, which are great with a cup of mocha or hot chocolate after sledding and playing in the snow. 

I used my basic sugar cookie recipe and let the dough refrigerate overnight. 

Of course, Alex wanted to help! He was helping in just his diaper—rebelling after hours in a snowsuit and multiple layers. 

 

In addition to the larger snowflake, I also used a smaller snowflake cookie cutter, as this size is perfect for Alex…and me when I want to have something sweet, but maybe not a whole cookie. 

 

I took my color inspiration from a slipper that Alex got for Christmas from my aunt and cousin—I loved the muted blue of his slipper in combination with the white. I mixed two parts blue royal food coloring with one part violet to obtain the color. 

I packed up the finished product for a few friends. I did, however, make sure to save plenty for us.

For the icing, I used the below recipe—the almond extract adds such a great flavor to the sugar cookie. I also love that the icing dries with a shiny finish and sets nicely, so you can stack the decorated cookies without them sticking to one another.

Ingredients

1 cup of confectioners’ sugar

 2 tablespoons of milk

 2 tablespoons of light corn syrup

 1/4 teaspoon of almond extract

Original recipe makes 1 dozen cookies’ worth

DIRECTIONS

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.