Go Back
Delicate snowflake shortbread cookies dusted with powdered sugar on white ceramic plate in soft natural light.

Snowflake Shortbread Cookies

Delicate, buttery shortbread cookies cut into elegant snowflake shapes. Lightly sweet, melt-in-your-mouth texture — a refined holiday favorite
Print Recipe Pin Recipe

Equipment

  • Large mixing bowl
  • - Electric mixer
  • Rolling Pin
  • Snowflake cookie cutters
  • Baking sheets
  • - Parchment paper
  • Fine-mesh sieve for dusting

Ingredients
  

  • For the Cookies
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • For Decoration
  • 1/4 cup powdered sugar for dusting

Instructions
 

  • Cream Butter: Beat softened butter until smooth and creamy, about 2 minutes.
  • Add Sugar: Mix in powdered sugar until light and fluffy.
  • Add Extracts: Stir in vanilla and almond extract.
  • Add Flour: Gradually mix in flour and salt until dough just comes together. Do not overmix.
  • Chill: Form dough into disk, wrap in plastic, and refrigerate 30 minutes.
  • Preheat Oven: Set to 325 degrees F and line baking sheets with parchment paper.
  • Roll & Cut: Roll dough to 1/4-inch thickness. Cut snowflake shapes with cookie cutter.
  • Bake: Place cookies 1 inch apart on sheets. Bake 10-12 minutes until edges are barely golden.
  • Cool & Dust: Cool completely on wire rack. Dust with powdered sugar before serving.

Notes

Keep butter and dough cold for best texture.
Use European-style butter for richer flavor.
Add lemon zest for subtle citrus note.
Freeze unbaked cut cookies for up to 2 months.
Store baked cookies in airtight container up to 1 week.