Are you ready for the holiday season? We sure are, and these watercolour snowflake sugar cookies are bringing the shine and shimmer for a dose of festive magic. Whether served at a cookie exchange or dessert buffet, the elegant treat’s marble-like icing and glistening edges are unique, while still being incredibly delicious. The best part? Just like a snowflake, each cookie design is quite literally one-of-a-kind. To simplify the recipe you can also skip the glitter; the watercolour effect is sufficiently stunning on its own.
Watercolour Snowflake Sugar Cookies
Bake Time: 15 to 20 minutes
Total Time: 2 to 6 hours
1 recipe sugar cookies – cut and baked into snowflakes
4 cups confectioners’ sugar
3 Tbsp meringue powder
6 Tbsp water, plus more to thin
1 Tbsp light corn syrup
½ tsp vanilla extract or lemon juice (optional)
gel food colouring
sanding sugar, sprinkles, or sugar pearls (optional)
1. Place the confectioners’ sugar and meringue powder in the bowl of an electric mixer fitted with a whisk attachment. Gently stir to combine. Add the water and mix on medium-low until combined. Turn the mixer up to medium-high and continue to mix until stiff peaks form, 7 to 10 minutes.
2. Add the corn syrup and vanilla or lemon (if using) and mix to combine. If the icing is still rather thick and clumps together, add more water (a teaspoon or two at a time), until the icing holds stiff peaks. Use immediately, or cover by pressing a piece of plastic wrap directly to the surface of the icing.
1. Split the icing in half. Place half in a mixing bowl and cover the remaining icing tightly with plastic wrap. Set aside.
2. Thin the icing in the mixing bowl with water, a tablespoon or two at a time. Mix the icing and water together until smooth and the icing becomes a consistency that is slightly thicker than honey. It should be fairly thin, but still thick enough to cling to the cookies. More water may be added as needed if the icing does not settle smoothly on the cookies.
3. Dip a toothpick (or the tip of a knife) into the gel food colouring, then swirl the colour on top of the thinned icing. You may mix multiple colours together, if desired.
4. Dip the entire top of a snowflake cookie into the surface of the icing. Give the cookie a small twist, then lift. Gently shake the cookie to allow some of the excess icing to fall back into the bowl. Turn the cookie right-side-up and place on a piece of parchment paper or wire cooling rack. Gently tap the bottom of the cookie to release any air bubbles and/or to help the icing settle. Allow the icing to completely dry, at least 4 hours.
5. Continue with the remaining cookies, adding more swirls of food colouring as needed. The more you dip and swirl, the more the colours will blend together.
6. To add the sprinkle border, thin reserved icing with water until it is the consistency of toothpaste. Place sanding sugar or sprinkles in a shallow bowl. Fill a piping bag (or a zip-top bag with the corner snipped off) with the icing and pipe around the edges of the dried watercolour cookies. Flip and dip the cookie upside down into the bowl of sprinkles. Gently press so that the sprinkles stick to the icing. Allow the cookies to dry right-side-up. Note that it is important for the watercolour icing to be completely dried first, or the sprinkles will stick to the surface of the cookie.
7. Once dried, store in an airtight container at room temperature for up to a week or so.