Snowflake Cookies

Desserts | Baking | Other

SERVES makes 12 cookies - START TO FINISH: 30 minutes
Recipe Scoop Snowflake Cookies

Cooking Notes

The proper flour to butter ratio is very delicate in these cookies. Be sure to watch the "how to measure flour properly" video at the end of the recipe.

Snowflake Cookies

1 cup plus 2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
½ cup plus 1 tablespoon unsalted butter, at room temperature (no substitutions!)
½ cup finely chopped pecans
¼ cup powdered sugar, plus more for dusting
1 teaspoon vanilla extract
¼ teaspoon salt

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. *
2. Combine flour, cinnamon, butter, pecans, ¼ cup powdered sugar, vanilla and salt in a large bowl. Using an electric mixer, mix on low until well blended and batter becomes light, about 2 minutes.
3. Using a cookie dough scoop, shape the dough into 12 equal sized balls (about 1 1/2-inch) and place on prepared sheet. Bake for 10 to 12 minutes, until cookies begin to lightly brown at the bottom edge. Cool on the pan for 5 minutes then remove them to wire racks. Dust the cookies with additional powdered sugar. When cool, serve or store in tins for up to 1 week.
*There are many different brands of parchment paper on the market. Make sure you choose a paper that can tolerate high baking temperatures.

Click here for a link to the video on how to properly measure flour!

Snowflake Cookies

Approximate Values Per cookie:  161 calories,  12g fat (6g saturated),  23mg cholesterol,  2g protein,  12g carbohydrates,  trace dietary fiber,  112mg sodium

Comments

From dee daugherty - December 13, 2012

I'm making your snowflake cookie recipe,. It is just crumbled looking. Should it have an egg in there to hold it together. I don't want to screw this up. Dee

From Alicia - December 14, 2012

No there is no egg, but my bet would be there is not the right flour to butter ratio. Measuring the flour is very important...see the video about proper measuring....link is above at the bottom of the recipe.

From Alicia - December 14, 2012

from Sharon via email: Dear Alicia Ross, I made your snowflake cookies from the Chicago Daily Herald food section 12/12/12. My mom used to make these and they were called Russian Tea Balls. We called them Russian Sand Balls because they are so dry. They are passable cookies, not delicious. Your friend who said they were the "... best cookie I have ever had- really ever- In my whole life!" clearly comes from a cookie-less planet!!!

From Alicia - December 14, 2012

Sharon- I bet you had a improper butter to flour ratio...the cookie will be quite dry if there's too much flour. I have added a link to a video here on the site that shows the proper way to measure flour and why it is so critical....hope this helps, but in the end cookies are personal and not everyone is going to like the same thing. that's why I am so thankful that there are so many recipes! LOL

From Alicia - December 15, 2012

From Sharon - I was a little brutal in my review of your recipe yesterday! I just tried them again and dug the recipe out of the recyclable bin! They are good. Not the best in the world but a worthy member of a cookie platter! Plus they remind me of baking with my mom around Christmas! I still think raving about them is a demented reaction! They are good with a cup of hot chocolate. Sincerely, Sharon A Sent from my iPhone

From Alicia - December 17, 2012

Hello Alicia, Can you provide some advice. I tried the Snowflake Cookies and mine were without flavor. I reread the article and made sure no ingredients were omitted. If anything with mine, I detected salt above any other flavor, second to that cinnamon. I made a second batch with the same results. Mine were also no melt in your mouth tender but more dry and chewy. Is there anything missing in that Daily Herald printing? Sugar or other? Mine were not the least bit sweet. I have a very good oven. The only thing that I can think of is that I substitute Promise or Blue Bonnet for the Butter that I did not have on hand. Is he butter the key? With your help, I would like to try this recipe one more time for better results. I will await hearing from you. Also, the first batch of cookies did not appear nice and neat like your photo. The second bath I gave each round scoop a gentle pat to flatten them just a tad with much better results. Anxiously awaiting to hear from you.... Sincerely, Karen

From Alicia - December 17, 2012

my answer via email- Hi Karen, I think two things might have gone wrong with your cookies. Butter is an absolute must! No substitutions allowed. This cookie is so simple that it is the delicate balance between the flour and butter that makes them so good. From what you describe it may have been too much flour, too....I used a cookie dough scoop and just plopped them on the parchment lined pan, no patting down, etc. Check out the recipe on my website and be sure to watch the video on proper flour measuring....if there's even a tablespoon too much flour the result will be dry.....

From Nikki - December 23, 2012

I made these cookies and they turned out dry. My question is how is the butter used? Should it be melted ,softened, or solid? Thanks

From Deborah - December 26, 2012

I also am interested in the state of the butter. I put in solid and think I may have needed to use a pastry blender instead of an electric mixer. Now I am waiting for the butter to soften a bit. As an aside, what type of bowl do you suggest using? I have two bowls I have used for years and I think there are better ones that are designed for making cookies dough so that flour and whatnot doesn't occasionally fly out of it (when mixing) if I am not super careful. smile Thank you!

From Alicia - December 26, 2012

butter should be at room temperature (softened) most likely you have a butter to flour ratio problem. Please watch the flour measuring video so that there is not too much flour in the batter....link is at the bottom of the recipe.

 1 2 > 

Commenting is not available in this channel entry.

Related Posts from the Blog

Snowflake Cookies- the diamonds on the cookie platter

Snowflake Cookies- the diamonds on the cookie platter

December 20, 2012

Delicate, melt in your mouth snowflake cookies.

Read more.