Juliet Sear’s Spiced Snowflake Cookies

Prep Time: 25 minutes

Cook Time: 15

Serves: 20-30 cookies

This quick and easy recipe has all the flavour of traditional gingerbread without having to make a hot mix or chill the dough. The pretty white royal icing piping brings them to life, the added shimmer is optional!

Ingredients:
120g soft brown sugar
80g molasses sugar
200g soft unsalted butter
1 teaspoon vanilla bean paste
1 Clarence Court Burford Brown egg
½  teaspoon cinnamon
2 teaspoon ground ginger
½ teaspoon mixed spice
375g plain flour
For the icing:
250g icing sugar
1 Clarence Court Burford Brown egg white
Juice of one lemon
Utensils:
A stand mixer with a paddle attachment (or bowl and wooden spoon)
Snowflake cookie cutters
Piping bag
Small round nozzle (or snip a hole)
Baking tray/s lined with baking parchment
Marzipan guide sticks (optional)
Rolling pin

Method:
Preheat the oven to 180C.
Beat the sugars, butter and vanilla together until combined.
Add the egg and beat in until combined.
Mix the spices into the flour to distribute then add the flour to the bowl and beat on slow until just combined.
Tip out onto the surface and bring together into a ball.
Roll out to an even thickness of approximately 5mm (use marzipan spacers/guide sticks to ensure all cookies are exactly the same so they bake evenly and look neater)
Cut out the snowflakes and place them onto the parchment lined trays leaving a couple cm between each one.
Bake for 12-15 mins until they turn a darker golden brown and firm to the touch. Leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
When ready to ice, mix up the royal icing to soft peak consistency and pipe over the cookies to create the snowflake effect.
Add edible glitter or shimmer and leave to dry completely overnight before wrapping.
These will last if well wrapped for up to a month so make for the perfect presents!

Share this Recipe:

Juliet Sear’s Spiced Snowflake Cookies

Prep Time: 25 minutes | Cook Time: 15 | Serves: 20-30 cookies

This quick and easy recipe has all the flavour of traditional gingerbread without having to make a hot mix or chill the dough. The pretty white royal icing piping brings them to life, the added shimmer is optional!

Method

Method:
Preheat the oven to 180C.
Beat the sugars, butter and vanilla together until combined.
Add the egg and beat in until combined.
Mix the spices into the flour to distribute then add the flour to the bowl and beat on slow until just combined.
Tip out onto the surface and bring together into a ball.
Roll out to an even thickness of approximately 5mm (use marzipan spacers/guide sticks to ensure all cookies are exactly the same so they bake evenly and look neater)
Cut out the snowflakes and place them onto the parchment lined trays leaving a couple cm between each one.
Bake for 12-15 mins until they turn a darker golden brown and firm to the touch. Leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
When ready to ice, mix up the royal icing to soft peak consistency and pipe over the cookies to create the snowflake effect.
Add edible glitter or shimmer and leave to dry completely overnight before wrapping.
These will last if well wrapped for up to a month so make for the perfect presents!

Share this Recipe:

Ingredients

Ingredients:
120g soft brown sugar
80g molasses sugar
200g soft unsalted butter
1 teaspoon vanilla bean paste
1 Clarence Court Burford Brown egg
½  teaspoon cinnamon
2 teaspoon ground ginger
½ teaspoon mixed spice
375g plain flour
For the icing:
250g icing sugar
1 Clarence Court Burford Brown egg white
Juice of one lemon
Utensils:
A stand mixer with a paddle attachment (or bowl and wooden spoon)
Snowflake cookie cutters
Piping bag
Small round nozzle (or snip a hole)
Baking tray/s lined with baking parchment
Marzipan guide sticks (optional)
Rolling pin