- 3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons lemon extract (optional)
- Colored sprinkles
- 2 cups powdered sugar
- Milk
- Reynolds® Parchment Paper
- Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds(R) 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.
03/31/2018
recipepes.com
Snowflake Sugar Cookies, recipe
PT15M
PT1H
5
455 calories
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