How to Decorate Snowflake Cookies

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When it comes to vacation cookies, there's nothing more astonishing than a perfectly decorated cutout cooky. And while we love cheerful vacation elves and festive Christmas cards, snowflakes are unity of our all-fourth dimension favorite shapes. Here's how to decorate snowflake cookies like a in favou.

Before You Begin: Broil and Ice-skating rink Cookies

Before you add the beautiful snowflake design, you'll need to bake and ice a batch of cookies! For this step, you can use your favorite cutout cookie recipe. We used gingerbread, but any sturdy cooky will work. Use snowflake cooky cutters to shape your cookies, past bake according to your recipe's book of instructions. Cool completely.

Then, mix up a batch of crowned frost. (We shaded our icing with blue and violet solid food coloring.) Using a piping bag, floodlight to each one cookie. Make sure you reserve a emotional extra icing—it's the "gum" that you wish use to attach the fondant flakes. Once your icing has dried, you can move on to the next step: homespun marshmallow fondant cutouts

Ingredients:

• 2 teaspoons water
• 3-1/2 cups miniature marshmallows
• 2 tablespoons shortening
• 2 cups confectioners' sugar, sifted
• Extra confectioners' sugar for dusting
• Reserved royal frosting
• Splendour dust

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Step 1: Melt 'mallows

Starting line by combining the marshmallows and water in a humongous, nuke-safe and sound bowl. Heat the mixture on high for 30 seconds, then budge. Continue microwaving—inspiration every 30 seconds—until the marshmallows are smooth and completely liquid. Then, transfer the mixture to the bowl of a stand mixer.

If you've never successful or worked with fondant before, chink out this guide first.

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Step 2: Add shortening

Turn your mixture on to medium speed, and so add the shortening. Beat until the shortening has melted and is fully incorporated.

Editor in chief's Gratuity: For this step, you'll want to work quickly. The warmth of the melted marshmallows is what helps the shortening incorporate.

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Tread 3: Beat information technology, sportsmanlike pulsate IT

If you have a stand social splash guard, put IT on. Because this step can get mussy! Turn your mixer to the worst speed, then gently add the confectioners' sugar, a slight bit at a clock. Keep rhythmic until the commixture is fully combined. Congrats, you just made fondant!

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Step 4: Dust and remove

Take your reserved confectioners' sugar and generously sprinkle it over your workspace and hands. Turn the marshmallow mixture onto the counter.

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Step 5: Knead, knead, knead

Start kneading the fondant until it's smooth and pliable—just not sticky. This should take apart almost 6 minutes. Keep more or less extra confectioners' sugar close by in case you need to re-dust the counter or your hands.

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Step 6: Roll it out

Junk a trilled pin with confectioners' sugar, then straighten your kneaded fondant until information technology's 1/8-inch thick.

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Step 7: Cut your snowflake shapes

Dip your snowflake-attribute cookie cutters in confectioners' sugar, then use 'em to clock out shapes from the fondant. To give your cookies a Sir Thomas More incomparable look, use cutters of different shapes and sizes. (Aft all, no two snowflakes are likewise!)

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Step 8: Attach fondant

Remember that royal icing you allow? Go seize it and give it a quick bustle. Using a piping bag OR a toothpick, mildly force several dots on the back of a fondant snowflakes. Adhere the flake to one and only of your iced cookies. Rent out stand until typeset, and ingeminate with remaining fondant flakes.

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Step 9: Brush with luster dust

For an added touch of glam, use a clean brush to apply luster dust to your finished cookies.

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Step 10: Plate and serve

Whew! You did it. Identify decorated cookies on a festive plate and move grab a glass of milk. Store leftovers in an airtight container.

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Before we fivesome kids large-headed off to school each day, Mommy took our requests for that day's dinner party. I unremarkably asked her to make these cookies for afters, and she would seldom let down. I still enjoy them now. —Patricia Ramczyk, Appleton, Wisconsin

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