Snowflake Sugar Cookies (Our Favorite Easy Cut-Out Sugar Cookie Recipe)
- SK Carr
- Oct 23
- 4 min read
Updated: Oct 24
When we make sugar cookies, this is the recipe we always reach for. They’re soft, buttery, and effortless, and the best part is no royal icing required. The frosting comes together in minutes and sets beautifully overnight with that perfect glossy finish.
We first made these sugar cookies for our first Valentine’s Day together, and they quickly became a Christmas (and now winter) tradition. Over the years we’ve cut hearts, stars, and snowflakes, but the snowflakes have become our favorite: simple, elegant, and just the right touch of winter magic.
Whether you’re decorating with kids, gifting to neighbors, or building a holiday cookie platter, these snowflake sugar cookies bake up beautifully every time.
Snowflake Sugar Cookie Dough
Ingredients
1 cup (226 g) unsalted butter, softened (we often use salted for extra flavor)
1 cup (200 g) granulated sugar
1 ½ tsp vanilla extract
1 large egg
2 ⅓ cups (315 g) all-purpose flour
¾ tsp baking powder
Scant 1 tsp salt (a little less than a full teaspoon)
Instructions
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla. Scrape down the sides of the bowl and beat again until smooth and fully incorporated.
Combine. Add the dry ingredients to the butter mixture and mix on low just until combined. Do not overmix.
Chill. Divide the dough into two portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for about 1 to 1 ½ hours.
Roll out. On a lightly floured surface—or a pastry mat—roll the dough to about ½-inch thick. If it cracks, let it rest for a few minutes to soften slightly.
Cut shapes. Use snowflake cookie cutters (or any shape you like), placing the cutters close together to minimize re-rolling. Gather scraps, re-flour, and roll again as needed.
Bake. Arrange cookies on a parchment-lined baking sheet. Bake at 350°F (177°C) for 12–15 minutes for larger cookies, or 8–10 minutes for smaller ones, until edges are just barely golden.
Cool. Transfer to a wire rack and let cool completely before frosting.
Snowflake Sugar Cookie Frosting
Ingredients
3 cups (375 g) powdered sugar
3–4 Tbsp whole milk
2 Tbsp light corn syrup
½ tsp vanilla extract
Pinch of salt (balances the sweetness)
Food coloring of choice — we used mint green with a touch of teal
Optional: sprinkles, edible glitter, or sanding sugar
Directions
Mix the frosting. In a medium bowl, whisk together powdered sugar, milk, corn syrup, vanilla, and salt until smooth.
Adjust consistency. For smooth flooding icing, use about 4 Tbsp milk. For thicker piping consistency (for snowflake lines or fine details), add extra powdered sugar until the texture feels right.
Color. Divide icing into as many bowls as you want colors. Add food coloring as desired. We love mint green with a hint of teal for these snowflakes.
Decorate. Pipe or spoon the icing onto cooled cookies. Add sprinkles or edible glitter while the icing is still wet. Let cookies dry for several hours or overnight before stacking or storing. NOTE: I used a #7 piping tip for these cookies, which is quick and easy. Use a smaller one for more detailed work.
Optional: Sprinkle powdered sugar on top for an extra wintery snow effect.
Notes from the Kitchen
Salt Measurement: We make these cookies a little saltier than usual because we think it balances the sweetness of the icing. If you prefer, you can reduce the cookie dough salt measurement to 3/4 teaspoon.
Pastry Mat: Our favorite tool for easy cleanup and smooth rolling. We also love no flour all over the counter. → OXO Pastry Mat
Rolling Pin with Thickness Guides: Guarantees every cookie is the same thickness for an even bake and a beautiful, uniform look. → Thickness Measuring Rolling Pin
Dough Storage: Keeps well in the refrigerator for up to a week.
Freezing: Baked cookies freeze beautifully. We often make them ahead of time and store them until gift-giving.
Frosting Tip: Add a pinch of salt. It balances the powdered sugar perfectly.
Re-Rolling Dough: The less you re-roll, the sharper your cookie edges will stay.
Color Inspiration: For our snowflakes, we mix mint green with a touch of teal for that frosty winter hue.
Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze (frosted or unfrosted) for up to 2 months.
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We’d Love to Hear From You
We hope you love these easy sugar cookies as much as we do. If you make them, we’d love to see your creations! Leave a comment below or tag us on Instagram @letsdatenite so we can celebrate your baking right along with you.
Explore More Things to Bake & Share
If you loved these snowflake cookies, here are a few more of our favorite holiday-ready recipes:
Confetti Cream Cheese Cookies – soft, colorful, and perfect for every celebration.
Cinnamon Star Bread – a show-stopping pull-apart bread that fills the kitchen with the scent of butter and spice.
About Kevin & Kate
Hi, we’re Kevin and Kate, the husband-and-wife duo behind Date Nite. Each week, we share our favorite recipes, cocktails, and kitchen rituals designed to bring connection back to the table. Whether it’s a cozy dinner for two or a weekend baking project like these cookies, we believe in slowing down, pouring a drink, and savoring the simple joys of being together.
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