These Snowflake Shortbread Cookies are delicate, buttery, and melt-in-your-mouth delicious. With their elegant snowflake shape and light dusting of powdered sugar, they capture the magic of winter in every bite. Made with simple ingredients and natural butter, they’re a refined treat that’s surprisingly easy to make.
Perfect for holiday tea parties, cookie exchanges, or elegant gifting, these shortbread cookies are as beautiful as they are delicious.
Table of Contents
Summary
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (plus 30 minutes chilling)
Servings: 24 cookies
Difficulty: Easy
Recipe Summary: Delicate, buttery shortbread cookies cut into elegant snowflake shapes. Lightly sweet, melt-in-your-mouth texture — a refined holiday favorite.
Equipment
- Large mixing bowl
- Electric mixer
- Rolling pin
- Snowflake cookie cutters
- Baking sheets
- Parchment paper
- Fine-mesh sieve for dusting
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
For Decoration
- 1/4 cup powdered sugar for dusting
Directions
- Cream Butter: Beat softened butter until smooth and creamy, about 2 minutes.
- Add Sugar: Mix in powdered sugar until light and fluffy.
- Add Extracts: Stir in vanilla and almond extract.
- Add Flour: Gradually mix in flour and salt until dough just comes together. Do not overmix.
- Chill: Form dough into disk, wrap in plastic, and refrigerate 30 minutes.
- Preheat Oven: Set to 325 degrees F and line baking sheets with parchment paper.
- Roll & Cut: Roll dough to 1/4-inch thickness. Cut snowflake shapes with cookie cutter.
- Bake: Place cookies 1 inch apart on sheets. Bake 10-12 minutes until edges are barely golden.
- Cool & Dust: Cool completely on wire rack. Dust with powdered sugar before serving.
Tips & Variations
- Keep butter and dough cold for best texture.
- Use European-style butter for richer flavor.
- Add lemon zest for subtle citrus note.
- Freeze unbaked cut cookies for up to 2 months.
- Store baked cookies in airtight container up to 1 week.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
| Calories | 105 kcal |
| Protein | 1 g |
| Fat | 8 g |
| Carbs | 9 g |
| Fiber | 0 g |
Nutritional Highlights
- Real butter provides natural fat-soluble vitamins
- Simple ingredients with no artificial additives
- Lower sugar than traditional cookies
- Portion-controlled servings
Dietitian Tips
- Shortbread’s rich flavor means one cookie is satisfying.
- Real butter is preferable to margarine for nutrient absorption.
- Pair with herbal tea for a mindful afternoon treat.
- Enjoy slowly to appreciate the delicate texture and flavor.
Conclusion
These Snowflake Shortbread Cookies are the epitome of elegant holiday baking. Delicate, buttery, and beautiful, they transform simple ingredients into something truly special. Whether served at a festive gathering or gifted in a pretty box, they bring refined sweetness and winter magic to every occasion.
Snowflake Shortbread Cookies
Ingrédients
Equipment
Method
- Cream Butter: Beat softened butter until smooth and creamy, about 2 minutes.
- Add Sugar: Mix in powdered sugar until light and fluffy.
- Add Extracts: Stir in vanilla and almond extract.
- Add Flour: Gradually mix in flour and salt until dough just comes together. Do not overmix.
- Chill: Form dough into disk, wrap in plastic, and refrigerate 30 minutes.
- Preheat Oven: Set to 325 degrees F and line baking sheets with parchment paper.
- Roll & Cut: Roll dough to 1/4-inch thickness. Cut snowflake shapes with cookie cutter.
- Bake: Place cookies 1 inch apart on sheets. Bake 10-12 minutes until edges are barely golden.
- Cool & Dust: Cool completely on wire rack. Dust with powdered sugar before serving.
Notes
More recipes in nutrientsrecipes.com