Best 5 Snow Angel Cookies Recipes

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

SNOW ANGEL ELF COOKIE

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Make cookie dough as directed on pouch. Press dough in bottom of pan.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
• Place about 3 tablespoons white frosting in each of 2 small bowls. Leave 1 bowl white for mittens, collar and hat trim; add very small amount red food color to other bowl to make pink for face. To remaining white frosting, stir in enough red food color to make bright red for hat, body, arms, legs and mouth. Chocolate frosting will be for hair and blue sprinkles for the eyes.
• Using sharp paring knife, cut cookie into shapes as directed on diagram. Place cookies on serving platter in elf shape. Frost and decorate elf as desired, using photo as guide.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

ANGEL SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

SNOW GLOBE COOKIES

Steps:

• Preheat the oven to 325 degrees F and line 3 baking sheets with parchment paper. Dust a work surface with flour, then flatten the cookie dough into a rectangle and roll to about 1/8 to 1/4 inch thick. (If the large piece dough is hard to work with, cut it into 2 equal pieces.) Use a 3 1/2-inch circle cutter to cut as many rounds as possible (you should get about 10). Transfer to a baking sheet.
• Use a 2 1/2-inch round cutter to cut the centers from the larger circles to make "O's". Using the bottom of a small gingerbread woman cutter (or other cutter with a flat base), cut the rolled center scraps into bases for the snow globes. Place the bases on the baking sheet touching the bottom of each "O" (they will fuse together when they bake). Place the cut cookies in the freezer for 20 minutes. Pat the dough scraps into a disc and chill until you can roll again and cut out more cookies to make about 1 dozen snow globes. When ready to bake, transfer the frozen cookies to 2 room-temperature baking sheets lined with parchment paper, evenly spacing 5 cookies per sheet. Bake the cookies, rotating halfway through cooking time, until crisp and golden, about 15 minutes. Transfer to wire racks to cool completely.
• For the glass centers: Set up a workspace with your decorations and cooled cookies. (You will have to work fast once the glass syrup is made.) Transfer the cookies to clean pieces of parchment set on baking sheets. Stir together the sugar and corn syrup in a 2-cup or larger glass liquid measuring cup until it looks like wet sand. Microwave until the sugar is completely dissolved and is bubbling but still clear with no caramel color, about 2 to 2 1/2 minutes. Stir and microwave 30 seconds more. (This will depend on the power of your microwave, you want the syrup to be bubbling rapidly, but before it begins to caramelize).
• Pour the syrup into the center of 2 or 3 cookies, letting it spread to fill the entire opening. Working quickly, while the syrup is still hot and has not yet begun to harden, sprinkle with the decorations of your choice. Continue, filling a few cookies at a time and reheating the syrup in the microwave for 5 to 10 seconds to keep it pourable, as necessary, until all of the glass centers have been poured.
• For the icing: Combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low, add the lemon juice and 3 tablespoons water. Mix until smooth, scraping down the sides of the bowl as needed, and add about 1 to 3 tablespoons more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase speed to high and beat until the icing is very smooth, about 1 minute. Spoon half the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Color the remaining icing in the bowl with red food coloring and transfer to another piping bag fitted with a small plain tip.
• Pipe the white icing on the top of the snow globes, leaving a little in the bag to decorate the glass, if desired. Pipe the red on the bases. If desired, use the remaining white icing to pipe small snowmen in the glass part of the snow globes. Let sit until the icing hardens, 20 to 30 minutes.