Award Winning Snow Cookies

 These snow cookies won The Best Blogger Recipe Ever: Holiday Recipe Contest, and were featured on The Daily Dish (online) and in print in Better Homes and Gardens magazine (April issue).

Recipe Source


Cream butter and sugar together, then add flour and mix until a dough forms.

cookie dough

Place half of the dough onto to a well-floured surface, and roll out to about 1/4″ thickness. Cut with a round cookie cutter (I use a 2″ or 2 1/2″ cutter.)

cutting cookies from cookie dough rolled out

Using a metal spatula or turner, lift each cookie.

cutting out cookies

Then place onto a prepared cookie sheet. Bake in a 350º F oven for 8-10 minutes.

cookies ready to be baked on a tray

They should not start to brown. (turn my trays around halfway through baking to make sure they cook evenly.)

Remove the tray from the oven and set aside for a few minutes before transferring cookies onto a cooling rack. Repeat with remaining dough.

Allow to cool completely, then pair off similar shaped cookies together, placing the smoothest cookie on top.

undecorated cookies on a rack

Prepare the icing

Mix together confectioner’s sugar and milk. The icing should be the consistency of Elmer’s Glue (it will look like it too!)

pouring icing into a bottle

Next, spread or pipe some icing on each top cookie only; do not ice all of them. I love to use a condiment style bottle to do the outline, then fill in the center. It’s really fun, and easy enough for kids to do!

Decorate the cookies

icing a cookie

Don’t worry about getting it perfect, because once finished, they will look great!

freshly iced cookie

Immediately sprinkle with coconut, and set aside with its mate. I usually let these dry overnight; they need at least 6 hours for the icing to set.

dropping coconut on the icing
Snow Cookies ready to be filled

When the icing is dry, sandwich the cookies together with some raspberry jam. Place a few on a festive plate, or box them up for a lovely holiday gift!

prep: 30 minutes. bake: 10 minutes.
about 24 2" cookies


  • 1 cup (8 oz) good quality salted butter, softened
  • 1/2 cup (4 oz) sugar
  • 2 pouches (2 cups) GOOD MEASURES all-purpose flour
  • raspberry jam
  • 4 pouches (4 cups) GOOD MEASURES confectioner’s (powdered) sugar, sifted
  • 1/4 cup (2 oz) milk
  • finely shredded, unsweetened coconut


Replace Good Measures® traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES® GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.


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