How to make the Best Snowflake Cookies

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How to make the Best Snowflake Cookies

These Snowflake cookies are made with my favorite Cream Cheese Sugar Cookie dough and have raspberry jam sandwiched between them. A dusting of powdered sugar and they are perfection!

Prep Time3

Cook Time20

Total Time3 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 109kcal

Author: June Albertson-Dick

Ingredients

1 cup butter or margarine {softened}
8 ounces cream cheese {softened}
2 cups granulated sugar
1 large egg
2 tsp vanilla extract
1 tsp baking powder
3 ¼ cups flour
½ cup raspberry jam
powdered sugar {for dusting}

Instructions

In a mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed until combined. Add sugar and beat until light and fluffy. Beat in egg, vanilla extract and baking powder. Beat in flour gradually, until completely combined. Divide dough in half, wrap each half in saran wrap and refrigerate for 3 hours {and up to 3 days} or until easy to handle.
On a lightly floured surface roll each half of the dough to a little less than 1/4" thickness. Using cookie cutters, cut dough into desired shapes {I used a snow flake} and place about 1" apart onto an ungreased baking sheet. Cut a hole out of the center of 1/2 of the cookies using a cookie cutter. Bake in a preheated 375 degree oven for 7-8 minutes {these are a little thinner, so be sure not to over bake} or until the bottoms are lightly browned. Leave cookies on cookie sheet for 3-5 minutes to cool and then move to a cooling rack to cool completely.
For each cookie you will need a full snowflake and one with the center cut out. On the whole cookie, spoon about 1 teaspoon of raspberry jam and spread out on cookie. Top with the cookie that has the hole cut out and sprinkle with powdered sugar. Serve immediately or store in air tight container for 3-5 days.

Notes

Chill the dough; it's crucial for maintaining the cookies' shape.
Roll the dough evenly to ensure even baking.
Avoid rolling the dough too thin to prevent burning.
Ensure cookies are completely cool before adding jam to prevent slow setting.
Store assembled cookies in an airtight container at room temperature for 3-5 days.
Freeze the cookies without jam for up to 3 months. Add jam after thawing for optimal texture and flavor.

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