White Chocolate Snowflake Cookies
White Chocolate Snowflake Cookies are everything you want in a holiday cookie—buttery, sweet, festive and the dough can be made in advance
- 8 ounces Unsalted butter, softened 2 sticks
- 1 cup Sugar
- 1 Egg, large, room temperature z
- 1 teaspoon Pure Vanilla extract
- 3 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 pound White Chocolate
- Sprinkles, dye-free preferred
- Snowflake cookie cutters, 3"and 5"
MAKE THE COOKIES
Heat the oven to 375 and Line two large baking sheets with parchment paper or non-stick baking mats. Beat the softened butter in the bowl of a stand mixer with paddle attachment for 2 minutes until fluffy. Alternatively, use an electric hand mixerto beat the butter on medium speed in a large mixing bowl. Add the sugar and beat for 2 more minutes, scraping down the sides as needed. Add the egg and vanilla and mix to combine for another 30 seconds. Add the flour, baking powder and salt and beat on low for 1 1/2-2 minutes until the dough starts to come together. Push the dough and scraps together to form a ball with your hands.
Turn the dough out on a lightly floured flat surface and divide it in half with a knife.
Working with one half at a time, pat the dough into a disc with your hand, then roll the dough out with a rolling pin to 1/4 inch thickness.
Cut the dough with the cookie cutter, doing one cut out cookie at a time, gently lifting each cookie and placing it on the prepared baking sheets.
Repeat with the other portion of dough, pressing the leftover scraps together and rolling them out for cutting too, so as not to waste any dough.
Refrigerate the sheets of unbaked cookies for 20 minutes. Remove from the fridge and bake for 8-11 minutes until barely golden brown on the very edges. Cooking time will vary depending on your oven, but check at 8 minutes for soft cookies. Remove from oven and cool the cookies completely on racks.
MELT THE CHOCOLATE
Place some water in a medium-sized saucepan on the stove-top, and put a heat-proof glass bowl inside the saucepan, keeping an inch or two of room for water on the bottom. You don't want the glass bowl (which will be for the chocolate) to touch the water.
Add the white chocolate, and stir occassionally until melted.
Cool the chocolate or a few minutes, then transfer it to a plastic freezer bag. Push all the chocolate in one corner of the freezer bag, then snip off the end with scissors and squiggle a little white chocolate on each cookie. Alternatively, you could simply drizzle the chocolate over the cookies with a fork or spoon.
Sprinkle with dye-free sprinkles or decorative sugars and allow the cookies to completely set and the frosting dry, at least an hour.
This recipe was updated in December 2019 .
- This dough can be made in advance and frozen for up a month when wrapped tightly in plastic wrap.
Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 128mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg