Recipe courtesy of Melodie Walenius
Show: Cake Wars
Lemon Sugar Cookie Snowflakes
Total:
45 min
Active:
35 min
Yield:
25 to 30 servings
Level:
Intermediate
Total:
45 min
Active:
35 min
Yield:
25 to 30 servings
Level:
Intermediate

Ingredients

Lemon Sugar Cookie Snowflakes:
  • 3 cups confectioners' sugar
  • 2 cups salted butter, at room temperature
  • 1 tablespoon lemon extract
  • 1 tablespoon pure vanilla extract
  • 2 eggs 
  • 5 cups all-purpose flour, sifted 
  • 3 tablespoons Meyer lemon zest
  • 1 to 2 pounds pure white modeling chocolate, such as Sweetastic
  • Serving suggestions: nonpareils, sanding sugar, crystal sugar or other decorations
Almond Syrup:
  • 1/2 cup light corn syrup
  • 1 teaspoon almond extract 

Directions

Special equipment: a pasta roller or heavy rolling pin; a pastry brush

For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.

Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.

For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.

Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.

Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Sugar Cookies

Recipe courtesy of Callie Speer

Sugar Cookies

Recipe courtesy of Alton Brown

Star Sugar Cookies

Recipe courtesy of Zoe Francois

Holiday Sugar Cookies

Recipe courtesy of Kelsey Nixon

Basic Sugar Cookie

Recipe courtesy of Colette Peters

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c