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New Falling Snow Buttermilk Biscuits ~ These easy biscuits are flavored with vanilla and mint, then topped with shiny sugar to mimic the look of fresh winter snow. Your assortment of Christmas cookies is not complete without this sparkling sugar cookie recipe!
If you are a Christmas cookie purist, you will love these classic vanilla sugar cookies.
Sometimes Christmas cookies can be a little … eye-catching. But everyone can appreciate the understated beauty of the new fallen snow 🙂 These sparkly trimmed Christmas cookies are easy to make ~ just hope you get sugar everywhere (that's half the fun!)
I've adapted it countless times on the blog ~ my feeling is, when you have something good, repeat and repeat often! This time I have simply flavored it with vanilla. The frosting is tapped with an injection of iced fresh mint extract. The combination of vanilla and mint is a little unusual and really charming. Vanilla dims mint, and mint brightens vanilla 🙂
Foamy sugar is unlike any other sugar. I've been using it a lot lately and I love it for adding a little extra sparkle to a recipe. The extra sweet crunch is fabulous too!
What is foamy sugar?
- frothy sugar, also known as extra thick or decorative sugar, is a coarse-grained white sugar, specially made to decorate baked goodies because it does not disappear or melt during cooking. Wear it when you want some serious shine on your cakes, muffins, and cookies.
- I think foamy sugar is the perfect garnish for cookies because it gives you a great look without being awkward to eat.
You can also look for another big grain sugar, but avoid natural or raw sugars that have a more brown / golden hue ~ no one likes brown snow;) I think the combination of regular granulated sugar and bigger grain sugar too Help achieve the "new fallen snow" look here.
Tip: wait until the frosting is partially dry with these cookies before adding the sugar, otherwise the sugar may sink directly into the frosting.
I recommend letting them sit for a couple of minutes (the exact time will depend on how thick the enamel is). Ideally, the enamel should still be a little sticky, but not liquid at all. That way, the sugar should stick, but stay on the glaze and keep it shiny!
If you think you waited too long and your nail polish is too hard, try gently giving the icing sugar, it should still work.
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Buttery, soft butter cookies topped with fresh, crisp mint icing and crunchy sugar make a delicious cookie with lots of flavor and texture. They are perfect for the cookie purists on your list.
To freeze these sugar cookies
As with many cookies, you can freeze them in the oven or without baking, glazed or unglazed. Spread them out in a single file on a baking sheet to freeze before transferring them to a container.
Other nice Christmas cookies for your cookie exchange or collection ~
New falling snow cookies
Preparation time: 20 minutes
Cooking time: 10 minutes
Cooling down time: 30 minutes
Makes 24 cookies
- 2 sticks (1 cup) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon of salt
- 2 teaspoons of vanilla paste or vanilla extract
For the frosting
- 2 cups powdered sugar
- 1/2 teaspoon of mint extract
- milk for weight loss
- 1/4 cup granulated sugar
- 1/4 cup icing sugar
Preheat oven to 350F.
In a stand mixer with the paddle attachment, or by hand, mix the butter and sugar until completely mixed.
Add the flour, salt and vanilla paste and mix until the dough comes together. It can be quite smooth.
Place the dough in a covered bowl or a zip-lock plastic bag and chill in the refrigerator for 30 minutes to 1 hour.
Spread the cold dough on a lightly floured surface until it is about 1/4 inch thick. Cut the cookies out with a round cookie or cookie cutter. I used a 2 1/2 inch round cutter.
Place the cookies on an unlined baking sheet and bake for 7-10 minutes. They will still be very pale and soft, but should harden as they cool. Allow the cookies to cool completely before frosting.
To make the frosting, mix the powdered sugar with a little milk or cream until smooth. Add the mint extract and mix. I found that I liked 1/2 teaspoon of peppermint extract in my nail polish, but if you're concerned that it's too strong, start with 1/4 teaspoon and give it a try to see what you think.
Carefully dip each cooled cookie into the glaze (I like to transfer the glaze to a shallow bowl here). Allow excess to drip and place cookies on a wire rack to cool or on a tray to dry. If you're having trouble removing cookies from the glaze without breaking them, try thinning the glaze a little more with milk.
Let the enamel dry mainly before covering the sugars. If it is too wet, the sugar will simply sink. If you think you waited too long and the enamel is too hard, try gently stroking the sugar on top, it should stick. If you catch it in the middle, you should be able to sprinkle the sugar on top and make it cover the cookie very well. For me, this was about a 5-7 minute wait before sprinkling with sugar.
Sweet Fall Cookies Biscuits