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snowflake sugar cookie Recipe

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
Cook Time 15 minutes
Decorating Time30 minutes
Total Time 1 hour 22 minutes
Servings 6 (6-12 Servings)
Recipe Type Cookies
Keyword American Buttercream, Snowflake, Sugar Cookies

Ingredients
  

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

Instructions

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.