Everybody has their holiday traditions – trimming the tree the day after Thanksgiving, making fried potatoes latkes from scratch, getting dressed in your Christmas best and heading out for a celebratory night of Nutcrackers and nog or just settling in for a pajama-clad holiday movie marathon. While I may not be known for my enthusiastic Christmas spirit, there is one tradition I hold near and dear to my heart – an epic week of baking Christmas cookies.
It’s a whole production, I prep all of my cookie doughs, chill, roll, cut and freeze. Then use every baking sheet from here to the North Pole to bake them all off while watching Scrooged on repeat. Then I recruit my husband and friends to help with the tedious task of decorating because I am utterly exhausted at that point. We drink spiked spiced cider and watch Die Hard and Christmas Vacation while decorating my classic Christmas Movie Cookies. Sometimes we make Ugly Christmas Sweater Cookies and I give Dayn the very important job of drawing the faces on the Gingerbread Coconut Llama Cookies while I add their fluffy coconut fur. It’s a blast and I cherish those creative and relaxing moments but after a day of applying royal icing my hands start to cramp up and I need something easy to make.
These Cardamom Coconut Snowflake Cookies are all glitzed up and look just as fancy as their royally iced brethren, but get all glammed in a fraction of the time it takes to pipe frosted corncobs. These aren’t just your run of the mill shortbread cookies or dime a dozen sugar cookies, the sugar cookie base is a laden with spicy cardamom based off my Big Pink Cookies recipe. To amp up the wintery spirit, I added fresh orange zest – a bright compliment to the warm cardamom. The cookie dough rolls out like a fresh blanket of snow making it easy to cut the snowflake cookie shapes in minutes. Freezing the Cardamom Coconut Snowflake Cookies before baking helps them keep perfectly sharp edges as they bake up beautifully. The icing is a simple blend of powdered sugar, almond extract and fresh orange juice. A quick dip in the icing followed by a nuzzle into the fluffy coconut and sparkling sugar blend adds an instant layer of glitz and glam.
These Cardamom Coconut Snowflake Cookies have sugar, spice and everything nice plus they are as easy to make as they are beautiful to look at. The soft and spiced wintery cookies are topped the chewy, naturally sweet shredded coconut bejeweled with crunchy sparkling sugar adding these holiday cookies to the textural nice list.
Santa knows if you’ve been bad or good so be sure to bribe him with a batch of these Cardamom Coconut Snowflake Cookies this Christmas Eve.
This post was made is in partnership with Bob’s Red Mill. Follow Bob’s Red Mill on Instagram and Facebook or check out bobsredmill.com to shop their impressive lineup of whole grains and much more.
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Cardamom Coconut Snowflake Cookies
- Yield: 40 cookies
Cardamom Coconut Snowflake Cookies are sure to get you on the nice list with a soft & spiced wintery cookie base, topped with chewy, naturally sweet shredded coconut bejeweled with crunchy sparkling sugar.
CARDAMOM SNOWFLAKE COOKIES
- 2 1/2 cups all purpose flour
- 1 medium orange (- zested & juiced (reserve the juice for glaze))
- 1 teaspoon cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter (1 1/2 sticks) (- at room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (- at room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 cups powdered sugar (- sifted)
- 1/2 teaspoon cardamom
- 3 tablespoons reserved orange juice
- 1 teaspoon almond or vanilla extract
- 1 1/2 cups shredded coconut (- unsweetened)
- 1/2 cup sparkling sugar
CARDAMOM SNOWFLAKE COOKIES
- Whisk together the flour, orange zest, baking powder, salt, and cardamom in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. The mixture should be light and fluffy and the sugar should be fully incorporated into the butter.
- Crack the eggs into a liquid measuring cup. With the mixer on low, slowly add to the sugar mixture one egg at a time, allow each egg to blend in completely before adding the next. Cream in the vanilla and almond extract (*hint, the mixture may seem to curdle when you add the almond extract. Don’t worry, it will recede once the dry ingredients are mixed in). Scrape the sides of the bowl down.
- Slowly add the dry ingredients and beat on medium until a smooth consistency is achieved. The dough will be soft and sticky at this point.
- Gather the dough into a disk and wrap the dough in plastic wrap. Chill in refrigerator for at least an hour up to overnight, the dough needs to firm up so it’s easier to to roll out.
- Remove dough from refrigerator and roll out to 1/4“ thickness on floured counter top. Cut the rolled dough into snowflakes in varied sized – place cookies on a lined baking sheet and chill in the freezer for at least 1 hour.
- Preheat the oven to 350° F.
- Place cookies on lined baking sheets at least 1″ apart. Bake smaller cookies together and larger cookies together on separate baking sheets as larger cookies may take longer to bake.
- Bake for 12-15 minutes (depending on size) until the edges start to brown slightly. Remove from oven and cool on cooling racks.
- While the cookies cool, prepare the icing by sifting the powdered sugar and cardamom together. Then whisk 3 tablespoons of the reserved orange juice and vanilla extract until it’s smooth and creamy and the glaze runs off of the whisk in a smooth ribbon. If the glaze is too thick, add a little bit of water 1/2 teaspoon at a time. If it’s too thin, add more sifted powdered sugar.
- Mix the coconut and sparkling sugar together in a shallow dish.
- Dip the cooled cookies in the glaze, then dip in the coconut mix and allow to set on a cooling rack. So easy!