“Dear Santa, I’ve been a very good girl this year. Hopefully, when you see the beautifully decorated Tiffany Snowflake Cookies that I baked for you, the cookies will give you a hint of what I would like for Christmas this year. I would be thrilled to find a little Tiffany Blue box the same color as these cookies under the Christmas tree with something that sparkles inside.”
If you decide to leave these snowflake cookies for Santa like I will be doing, I can’t guarantee that you or I will find a Tiffany Blue box under the tree on Christmas morning. However, I do think the cookies will be very much appreciated by whoever eats them.
I’m baking dozens of various of cookies this holiday season to give to friends and neighbors and as special “thank you” gifts. I will be placing the Tiffany snowflake cookies into individual cellophane packages, tying them with a ribbon, and adding pretty gift tags. I will be giving some of the pretty packages to our friends who come to the annual Christmas open house party that my husband and I have each year.
I have made the same sugar cookie recipe for years. It is crisp, not overly sweet, and doesn’t spread so you can have a perfectly shaped cookie after it is baked. Once the sugar cookies are baked and cooled, they are covered with royal icing and decorated with sprinkles and candy pearls.
About 3 dozen 4 – 4 1/2 inch cookies or 5 dozen 2 – 2 1/2 inch cookies
Preheat oven to 375 degrees
- 1 c. butter, softened
- 1 1/2 c. powdered sugar
- 1 egg, lightly beaten
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- 2 1/2 cups of flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
Cream the softened butter and sugar in a large mixing bowl and then add the egg, vanilla and almond extracts. Slowly add the flour, baking soda and crème of tartar and mix well. Gather into a ball, divide into four discs, wrap each in plastic wrap and refrigerate for two hours or until firm.
Roll out one disc at a time between two sheets of plastic wrap to about an 1/8 inch thick. Remove the top sheet of plastic wrap and cut out the snowflakes. Remove the cut outs from the plastic wrap and place about an inch apart on a Silpat or parchment paper lined cookie sheet and chill in the refrigerator for a few minutes to firm up. Gather all the scrapes, form into a disc, cover with plastic wrap, chill until firm and repeat. Bake for about 8 minutes or until light brown on the edges. Remove from the oven and cool on the cookie sheets for a couple of minutes to firm up then use a spatula and place them on cooling racks.
- 1 lb. (about 4 c.) powdered sugar
- 3 Tbsp. Meringue powder
- 6 Tbsp. warm water (additional Tbsp. or two for thinning)
Making sure that bowl and beaters are free from any oil, add the sugar and meringue powder to the bowl of a stand mixer and mix slowly until just combined. Add the water and beat slowly for two minutes . Then beat on medium speed until light and fluffy about 6 to 8 minutes more. For the right consistency, I followed the 10 second guideline of dragging a knife about an inch deep into the icing and then counting slowly to 10. If it smooths over in 10 seconds, it can be used for piping and flooding.
To color the icing, I barely dipped a toothpick into blue sky gel coloring and mixed it into the icing until it was combined. If you wish, you can flavor the icing with a clear extract or a little lemon juice. Just be sure that whatever you add to the icing mixture doesn’t contain any oil.
There are many videos online about decorating cookies with royal icing that I found very helpful. I iced my cookies with Tiffany Blue royal icing using a squeeze bottle and let them dry overnight. The next day, I used white royal icing in a piping bag with a number 2 tip for my snowflake design. While the design was wet, I added the candy pearls with tweezers and then added sprinkles, shaking off the excess and let them dry completely before storing them in an airtight container.
This was the first year that I decorated my cookies with royal icing. In years past, I have made a glaze of powdered sugar, milk and a little lemon juice and painted the glaze on with paint brushes. Either way, the cookies are a fun project to share with your family. Just remember to tell yourself, they are only cookies and you can eat all your mistakes.
Whether you decide to make Tiffany snowflake cookies to leave for Santa Claus or to give to your friends, I hope you will give them a try. If you don’t have time to decorate them as I have, the sugar cookies are a tasty treat served plain with a glass of milk.