White On White Snowflake Cookies
One of my favorite times in the kitchen at Christmastime is decorating cookies. It takes me back to my childhood, when I was more concerned about getting as much frosting as I could onto each cookie than with making them look beautiful. Now I try to find a balance between the two extremes.
These snowflakes are a great example of how to use one color to its full potential. The white sugar cookie, outlined with white icing and topped with white sugar adds a sparkle and shine to a simple treat.
For these cookies, I started with a bagged sugar cookie mix and cut out 16 snowflakes. (I had a little bit of dough left over, so I made a big, shapeless cookie for Danny to decorate and eat.) They’re baked according to the package instructions and allowed to cool completely.
My glaze recipe is pretty simple: for the outlines and center burst of 16 cookies (plus the blob), I mixed 2 cups of sifted powdered sugar, 2 Tbsp light corn syrup, 2 Tbsp milk and 4 drops of lemon juice. After stirring to combine, it’s very thick and easy to spoon into the piping bag. The smaller the piping tip you use, the finer lines and detail you can make. For a cookie like this, with lots of curves and short edges, my tip was fairly small.
I outlined all 16 snowflakes, then went back and piped the three burst lines on one cookie. That cookie then went on a paper plate to get its sugar sprinkles. A paper plate lets you easily pour the extra sprinkles back into the container or into another bowl. I did each cookie’s sugar right then so it would stick to the burst and the cookie around it, but less would stick to the outside glaze. It gave me the sparkling look I wanted, and you can play around with what works best for you.