Giant Snowflake Sugar Cookie Recipe
Author: Cakes by Lynz
Perfect for the festive season, this giant sugar cookie is a great alternative to a cake!
Prep Time 40 minutes mins
Cook Time 15 minutes mins
Decorating TimeDecorating Time 30 minutes mins
Total Time 1 hour hr 22 minutes mins
Servings 6 (6-12 Servings)
Recipe Type Cookies
Keyword American Buttercream, Snowflake, Sugar Cookies
For the Cookie
- 200 g Butter (I used salted butter but you can also use unsalted)
- 200 g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Flavouring (or flavouring of your choice)
- 360 g Plain Flour
- 60 g White Chocolate Chips optional
For the Buttercream
- 300 g Room Temperature Salted Butter
- 600 g Icing Sugar
- 3 tbsp Milk
- 2 tbsp Vanilla flavouring
- Blue Gel Colour
To make the cookie
To make the cookie first download, print and cutout the snowflake template. Next add your room temperature butter into you mixing bowl, along with the caster sugar and cream together.
Add the egg and flavouring. Mix these together on a slow to medium speed and add a tbsp of flour at a time, allowing the flower to absorb the butter as you mix.
Once the dough has started to all come together, add your chocolate chips.
Taking your ball of dough roll this out onto a sheet of parchment paper. You want to be around 5mm in thickness.
With any excess you can use this to cut out the second snowflake.
Once cutout place your parchment paper onto a baking tray and place in the fridge for around 30 minutes to 1 hour. This is to allow the butter in the mixture to firm up, which is going to stop the cookie spreading and will allow it to keep its shape.
Place your cookie into a preheated oven at 180 degreed Celsius for around 15 minutes, or until the edges are starting to go golden.
Once baked take out your cookie and allow them to cool.
For the Buttercream
Place the butter, sifted icing sugar, flavouring and milk in your mixer. Beat on a medium to high speed for around 5 minutes, until your left with a creamy buttercream.
Use food gel to colour your buttercream. I have used a small amount of blue.
Pop your buttercream into a piping bag with your nozzle. I'm using a 1A piping nozzle. You can then pipe small domes over the surface of once of your cookies.
Once covered place your second cookie on top and cover with buttercream domes.
You can then add any decoration you would like to the top. Click here to see how I made meringues for the top.