My in-laws spend their winters in Florida. When the snow starts to fly here in Minnesota they get a kick out of giving us the weather update in Panama City Beach: “Sunny with a high of 75”. Ugh. To which I reply “I’ll send some of the chilly north your way”. Meaning snow inspired cookies of course. So, I sent off a set of Arctic polar bears chilling out with some frosty blue trees and snowflakes. I think these lemony sugar cookies are perfect with a glass of chilled milk in any kind of weather.
Tips, Techniques + Takeaways
Disco dust (color: pixie dust) is a fun way to add “frost” to the snowflake and bear’s scarf.
Tools for success
Jes Best Cutout Cookies
Yield 24 cookies
Makes 2-3 dozen cutout cookies (depending on size)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
- 1 cup sugar
- 1 large free-range egg
- 1 large free-range egg yolk
- 1 tsp. vanilla or lemon extract
- Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
- Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.
- Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
- Separate dough in half and form two smooth discs for rolling.
- Roll each disc to desired thickness (1/8"-1/4") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
- Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
- When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.
- Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.
- Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.
- Preheat oven to 325º
- Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.
- Let cookies cool slightly on pans then transfer to wire racks to cool completely.
Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.
Jes Best Royal Icing
Yield 24 servings
Makes enough to decorate 2-3 dozen cookies, depending on size
- 970 g [2 lb bag] confectioners' sugar, no need to sift
- 80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
- 1/2 teaspoon cream of tartar (to keep icing bright white)
- 1/2 cup water
- 4 tablespoons water
- Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and cream of tartar on low for just a bit to incorporate evenly.
- Slowly add 1/2 cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.
- Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.
- Separate into clean, oil-free containers and tint with gel food coloring.
- This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.
- Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.