Snowflake Christmas Cookies Recipe

First, mix 250 grams of butter with 100 grams of powdered sugar using a spatula or whisk until you get a smooth, creamy mixture.

Gradually incorporate 120 g of sifted flour and 250 g of cornstarch while continuing to mix. The mixture becomes more sandy, and finish by kneading by hand. Form a ball, wrap it in plastic wrap, and let it rest for half an hour to an hour in the refrigerator. Alternatively, you can let it rest longer, even until the next day. Depending on the recipes, you need between 100 to 150 g of flour. However, all agree on 250 g of cornstarch and 250 g of butter.

Take small amounts of dough with a teaspoon, knead it with your fingers, and roll balls (the size of a cherry) between your palms. Place them on a baking sheet lined with parchment paper.

Preheat the oven to 180°C. Slightly flatten each ball of dough with the tines of a fork and bake for 12 to 15 minutes (or 20 minutes at 160°C). Watch the baking closely because the cookies should remain white.

Finally, let the cookies cool on the tray (while warm, they are still fragile) before dusting them with powdered sugar through a sieve. Carefully place them in a tin to keep these snowflakes for a few days.