Delicate buttery spritz cookies just beg to be pressed as snowflakes. Their delicate shapes pop to life when enhanced with cool wintry colors and outlined with crisp white icing. Snowflake cookies so airy and light they will melt on your tongue like the real thing.
Given that the fancy decorating and sweet icing would steal the show on this blog, I kept to my simplest go-to spritz recipe, the honey-vanilla. It is a simple, easy-to-press dough that tints well. The cookies do not break easily so they are great for transporting to parties.
I decorated these two ways. First, I outlined them in white icing. Second, I outlined them in white icing and then dipped the icing in sparkling sanding sugars. My family and friends had their opinions as to which looked better, but I figured I’d share them both ways and let you decide!
I show all twelve of our snowflake disks in this post. Any combination of them would make a nice display. I chose my five favorites to highlight in the top picture. I’m happy to be able to offer so many choices.
Let’s bake. 🙂
Impress! Vanilla-Honey Spritz
1 1/2 cups (3 sticks) butter, softened (not melted)
1/2 cup granulated sugar
1/3 cup honey
1 and 1/2 Tablespoons vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
GEL food coloring (NOT liquid)
White icing for decorating (use an icing designed for decorating such as royal icing. If you use canned icing just make sure it isn’t too runny to make neat lines).
Sparkling white sanding sugar
Gather your ingredients and disks.
Preheat oven to 400°F.
In a large bowl, combine the flour, baking powder and salt and set aside.
In a large mixing bowl, cream the butter thoroughly, preferably with an electric mixer. I like to pretend I’m making frosting and set the mixer on the highest “whip” speed. This well-creamed butter is the foundation of great spritz cookies. It’s where their light and airy texture begins.
Add the sugar and cream it again. Keep whipping it up like you are making frosting, until you have a light fluffy mixture.
Now add the honey and as you can guess whip it up again. Add the vanilla and egg and try to keep it all as fluffy as possible.
Slowly add the flour mixture and blend it in until fully incorporated. Great spritz dough has a not too sticky texture with an almost dry, stiff feel.
Now divide your dough into smaller bowls. Use your gel food coloring to tint the dough to the shade of your liking. I went with bold wintry shades of blues, minty green, and purple, but I could easily see this being beautiful in pastels or even a single color. Your choice! Get creative with it. That’s been my mission with designing all of these disks, to enable people to get truly creative with their cookie presses.
Go ahead and use your hands to mix the color in if a spoon gets tiring. I do it all the time.
Once your dough is colored pack it into the press barrel, using the back of a spoon to remove air pockets as you go. Choose your first disk and start pressing.
Try to get into a consistent rhythm as you press. While the first few cookies may come out a bit mis-shapen, once pressure builds up in the barrel they should form well. Remember that with one-click-per-cookie presses it isn’t always necessary to use exactly one click per cookie. Think of “clicking” as a pumping mechanism for the dough. Some of the smaller shapes might have better detail if you press less than a full click, whereas a bigger one might need an extra little squeeze.
If you feel your whole rhythm is off just press some clicks into the air and toss that dough back on the bowl to be re-pressed. That can be a good ideas as you being pressing a re-loaded barrel of dough as well. It re-sets the pressure. Try to learn to feel the cookies sticking to the pans as you press. In time, it will become intuitive and easier!
Press your cookies and bake them for 6-9 minutes, checking early and often as all ovens are different. These don’t need to brown too much, so don’t over-bake them. Watch for a “set” baked look.
Let them sit on the cookie sheet for about 2 minutes before removing to a wire cooking rack.
Decorating the snowflakes is fairly straightforward. Follow the ridges and keep your icing lines as neat as possible. I am not the world’s greatest cookie decorator, by any means. Spritz is my thing, not icing! I did my best to be as precise as possible, and after a while I found it quite fun. I got into a nice groove and became much better at it as I went!
If you’re going to be sugaring them after icing, you don’t have to be nearly as crisp with your lines. If you’re leaving the icing plain, try to begin and end each line segment with a small dot. It maintains control and looks cute, too.
I also found that I could decorate the same cookie several different ways by playing with the patter of ridges, outlining some and ignoring others. Sacrifice a few cookies to playing around with patterns (and oh darn you’ll probably have to eat those “mistakes”- dang!)
Here’s an example of decorating snowflake 8. I used the basic ridge outlining. I have to admit it’s nice to have lines to follow for decorating. It takes the guesswork out.
Snowflakes 11, 2, 3, 10, 11, and 4 have some nice patterns you can make.
All twelve designs look like this.
Here they are show with all twelve disks.
If you’re going to add sparkling sugar to the cookies, simply ice as usual, then gently hold the cookie by its edges and dip it softly into sanding sugar on a small plate. Rock it back and forth a little, being careful not to smear the icing and sugar. Turn it back over and, if needed, brush the excess sugar away with a food safe decorating brush. They look lovely both ways. If you leave the sugars a little messy they have a soft, fuzzy, cozy look. If you wipe away the excess they have a crisp, clean look.
Here I used this method with snowflake 3.
A little messy on the icing but it’s about to get dunked anyway!
You could always mix and match them, too.
That’s it! Colorful iced snowflake spritz cookies.
May they bring some sweet joy to your winter days. I’m going to make some hot cocoa and sit down with some cookies! The Colorado Rockies out my window are covered in snow and the skies are as blue as these snowflakes. Welcome, winter. 🙂
Disk Designer/Co-Owner at Impress! Bakeware, LLC
“Get creative with your cookie press!”
Our website with more recipes and over 200 disks in 30 disk themes: http://stores.impressbakeware.com/
Our Amazon Store: https://www.amazon.com/Impress-Bakeware/pages/12702786011
The two set I used in this post: