Christmas is without a doubt the most wonderful time of the year - decorating your home festively, exchanging gifts and preparing and enjoying numerous delicacies. For the big Christmas baking in 2022, we offer you a classic recipe for snowflakes. These are the most tender cookies ever, taste like vanilla and are not difficult to prepare. Try it yourself – the recipe is sure to become one of your favorites this Christmas!
What are snowflakes?
Snowflakes are a type of incredibly tender cookie that contains no leavening agents or eggs. They literally melt in your mouth and are therefore very light - you can't stop eating them. The snowflakes can be eaten plain or dusted with powdered sugar. You can also prepare a filling and make double biscuits.
Delicate cookies: The secret lies in the ingredients
Not only are these cookies delicious, but they are so easy to make! You only need 5 ingredients.
- Flour – It gives structure to the cookies.
- Cornstarch – It makes the cookies melt in your mouth.
- Powdered sugar – it also ensures a delicately melting texture. It is also used to sprinkle the cookies so that they look like they are covered in snow.
- Butter – It gives the cookies their delicious taste.
- Vanilla – This is what gives the cookies their vanilla scent and flavor.
Snowflake recipe: This is how you make these delicate cookies
If you want to try a new cookie recipe for Christmas, you can't go wrong with the snowflakes. You see thatpopular dream pieces cookiesvery similar, but do not contain eggs or leavening agents. You can find the list of ingredients and tips for preparation below.
Ingredients for approx. 30 cookies:
- 60 g Allzweckmehl
- 120 g cornstarch
- 60g powdered sugar, sifted + more for dusting
- 125g butter, at room temperature
- 2 packs vanilla sugar or 1 teaspoon vanilla extract
Preparation:
- Preheat the oven to 180°C. Line a baking sheet with baking paper or a silicone baking mat. Set aside.
- Mix flour, powdered sugar and cornstarch in a medium bowl.
- Beat the butter with a hand mixer or with the beater of a stand mixer for 1-2 minutes until creamy.
- Add vanilla and stir.
- Stir in the dry ingredients in 2 batches at low speed. If the dough looks crumbly, mix on medium-high speed until it holds together, about 15 seconds.
- Form balls using 2 teaspoons. You can also use a small ball cutter to remove the dough, place it on a baking sheet, and then roll each piece into a ball.
- Flatten the dough with your palm or fingers. Then press down on the cookie with the tines of a fork to shape it.
- Bake for 12-15 minutes until the top of the cookies is set. The cookies should not be brown. If you try to hold the cookies in place, they shouldn't fall apart.
- Leave the cookies on the baking sheet for about 10 more minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can sprinkle the cookies with powdered sugar. To do this, you can place the cookies individually in a bowl filled with powdered sugar and cover them with sugar. Remove excess by shaking the snowflakes before placing them on a plate.
How to store?
You can store the cookies in an airtight container for up to 2 weeks.
Why are my snowflakes hard?
If you bake too much, the cookies will be hard. The color should not be brown when you take it out of the oven. If the cookies don't fall apart when you handle them carefully, they are done. Keep in mind that they will also firm up as they cool on the baking sheet.
Recipe for double-decker snowflakes with filling
To make these delicious cookies even better, you can use aairy buttercreamPrepare as filling. We offer you three recipes for the cream - with vanilla, raspberries and lemons.
For vanilla buttercream filling:
- 75 g butter, at room temperature
- 125 g powdered sugar, sifted
- 1-2 teaspoons of vanilla paste
- 1-2 tsp milk
Preparation:
- Place all buttercream ingredients in a bowl.
- Beat with a hand mixer on low to medium speed until the mixture is smooth and completely combined.
And this is how you make the double-decker cookies:
Once the cookies are completely cool, use a knife or piping bag to spread the buttercream mixture onto the bottoms of half of the cookies. Then carefully press the remaining cookies onto the coated cookies.
Raspberry Buttercream Filling Recipe:
- 1 handful of frozen raspberries
- 115 g soft butter (room temperature)
- 200g powdered sugar
- 1/2 tsp vanilla extract or vanilla paste
Preparation of the cream:
- Heat the raspberries in the microwave for 30 seconds, then press them through a sieve until you get about 6 teaspoons of raspberry juice.
- Discard the seeds.
- Place raspberry juice, butter, powdered sugar and vanilla in a bowl and beat with a hand mixer (or stand mixer) until light and creamy. Scrape down the sides of the bowl if necessary.
- Spread or pipe some buttercream onto the flat side of half of the cooled snowflakes, then top with another cookie.
Lemon buttercream filling:
- 115g softened butter
- 280g powdered sugar
- 1 tbsp lemon peel
- 1 tbsp lemon juice
- 1/2 TL Vanilleextrakt, optional
Preparation:
- Place all ingredients in a bowl and beat until light and creamy. Scrape the sides of the bowl if necessary.
- Spread or pipe lemon buttercream onto the flat side of half of the cookies, then press another cookie on top.
- To serve, sprinkle the cookies with a little powdered sugar.
