I tried a few decorating schemes for this cookie and the ones I liked the best were simpler with no flooding. Flooding is where you fill the surface of the cookie with a runnier royal icing that flows more easily. I always add too much and it spills over the sides #sad. Anyhow, I outlined the cookies with icing then drew a snowflake patter in the middle and dusted them with some snowy powdered sugar for some extra holiday magic. One more thing. If you love making cookies, buy some silicone baking sheets! they are so handy and ensure the cakes always release and burn less often.
For the Cookies:
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 4 cups all-purpose flour sifted
- 3/4 cup cornstarch sifted
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
For the Royal Icing:
- Royal Icing Mix
- 5 tablespoons water
- blue food coloring
- ¼ cup confectioners sugar
- Preheat to 375 degrees F.
- In a standing mixer fitted with a paddle attachment, cream butter and sugar together.
- Add eggs.
- On low, mix in sifted flour, sifted cornstarch and salt.
- Add vanilla.
- Separate dough into two parts. Wrap in plastic and chill for about an hour.
- Roll out between two pieces of parchment paper.
- Roll to a 1/4 inch thickness.
- With a cookie cutter, cut out snowflakes
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 12 minutes.
- Let cool.
For the Assembly:
- Mix 1 lb royal icing mix and 5 tablespoons of water on medium. Mix until combined.
- Split icing up into different batches. Use blue food for the contrast color.
- Transfer batches to piping bags.
- Pipe a continuous line around the perimeter of the cookies.
- Flood the inside with white. Pipe blue designs and use a toothpick to create patterns.
- You don’t have to flood each cookie. You can also pipe simple designs in white or blue.
- Dust with confectioners sugar.