Snowflake Sugar Cookies

Ingredients

  • 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

Directions

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.

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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.