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close up image of snowflake cookies

Snowflake Cookies

These Snowflake cookies are soft, chewy and oh so festive. Cream Cheese Sugar Cookies are perfect for your holiday dessert table.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 24 Cookies
Calories: 218kcal
Author: Wendy


  • Mixing Bowl
  • mixer
  • baking sheets
  • snowflake-shaped cookie cutter


  • 1 ½ cup sugar
  • 1 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 1 egg room temperature
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt


  • Beat the butter and cream cheese at medium speed until mixed and fluffy, about 5 minutes. Scrape down the sides of the bowl.
  • Add the egg, almond extract, and vanilla extract. Beat again until smooth and creamy, about 5 additional minutes.
  • In a medium bowl, stir together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, about ½ cup at a time, just until mixed.
  • Shape the dough into a rectangle and wrap with plastic wrap. Refrigerate overnight.
  • When ready to bake, preheat the oven 375 degrees. Prepare two or three large rimmed, baking sheets with parchment paper.
  • Roll out the cookie dough to ½ inch thick. Cut with cookie cutters and transfer to the baking sheet. Bake for 8 to 10 minutes or just until the edges are set and the cookies are puffed.
  • Allow the cookies to cool completely on the baking sheets. Decorate as desired.

To Decorate

  • Place the cookies on a cooling rack on top of a baking sheet
  • Open a can of frosting and remove the foil label completely.
  • Place in the microwave and heat for 30 seconds. Stir well. Repeat in 15 second increments if needed.
  • Continue microwaving until the frosting is pourable or easily spread.
  • Allow the icing to cool slightly before frosting the cookies.
  • Slowly pour or spoon the frosting on top of the cooled cookies.
  • While the frosting is still wet, apply desired sprinkles.
  • Allow icing to completely dry before storing in an airtight container.


  • It is very important to make sure that your butter and cream cheese is completely at room temperature. Having cold butter or cream cheese will affect the texture of your cookie dough and cookies. 
  • I used canned frosting to make a store-bought royal icing. You can use this royal icing recipe to make your own if you prefer. 
  • Use any type of sprinkles that you enjoy. I liked the white sprinkles. Edible glitter would also look amazing on these cookies. 
  • Cookie dough can store in the fridge for up to 24 hours. Or, can be stored in the freezer for up to 6 months. If freezing before to store in a freezer-safe and airtight container. 
  • This recipe would also work great with other shapes. Use your favorite cookie cutter or get creative and shape your own cookies. 


Serving: 1Cookie | Calories: 218kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 101mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 373IU | Calcium: 25mg | Iron: 1mg