Snowflake Sugar Cookies recipe
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Ingredients
- 3 cups flour ½ teaspoon baking powder ¼ teaspoon salt 1 cup butter, softened 1 cup sugar 1 egg 2 teaspoons lemon extract Colored sprinkles 2 cups powdered sugar Milk Reynolds® Parchment Paper
Nutrition Info
- 204 caloriescarbohydrate: 31.1 gcholesterol: 28.1 mgfat: 8.1 gfiber: 0.4 gprotein: 2 gsaturatedFat: 4.9 gservingSize: -sodium: 92.3 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Snowflake Sugar Cookies
Directions
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Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half, shape into 2 flat disks. Wrap dough in parchment paper, refrigerate 1 hour until firm enough to roll.
Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.