I’ve been baking these sugar cookies with my mom since I was a toddler. This is my family’s recipe, which we make every year on our annual ‘Cookie Day’—a celebration of fun, creativity, and holiday spirit. We always make sure to accommodate those who can’t have gluten, so I’ve included our gluten-free version here as well. Both recipes are equally delicious and use quality B.C. ingredients. This year, I’ve added a fun decorating twist, turning these cookies into festive snow globes.
Snow Globe Sugar Cookies
These cookies are rich and delicious with a delicate crumb. Chilling time is essential but other than that, this is a very simple recipe.
Ingredients
Sugar Cookies
- 1 cup room temp. unsalted butter, Avalon Dairy (Burnaby, B.C.)
- ⅔ cup white sugar
- 1 large egg, Avalon Dairy (Burnaby, B.C.)
- 1 tsp vanilla
- 2 ¼ cups all-purpose flour*, Anita’s Organic Mill (Chilliwack, B.C.)
*for gluten-free, substitute Anita’s all-purpose gluten-free flour - ¼ cup coconut flour, Everland Foods (Burnaby, B.C.)
- ½ tsp salt
Snow Globe Decorations
- Royal icing (store-bought or homemade)
- Sprinkles
- Rosemary (fresh B.C. grown)
- Fillable clear plastic ornaments (reusable and found at most craft or dollar stores)
Preparation
Sugar Cookies
- By hand in a large bowl or using a stand mixer, cream together room-temperature butter and sugar (about 3-4 minutes on medium speed).
- In a separate bowl, whisk the egg. Add the whisked egg to the butter and sugar mixture and mix to combine.
- Add the vanilla and mix well to combine.
- In a separate bowl, mix the all-purpose flour, coconut flour and salt. Add it to the wet mixture about ½ cup at a time. Once combined, use your hands to form into a ball, cover with plastic wrap and chill in the fridge for 3-4 hours.
- Preheat the oven to 350 F.
- Roll out the dough on a floured surface and cut using an ornament-shaped or circular cookie cutter the size of the fillable ornament ball.
- Bake for 8-10 minutes until cooked—should be light in colour and slightly golden around the edges.
Snow Globe Decorations
- Allow to cool completely before icing, adding sprinkles, rosemary trees and topping with half of a clear ornament to make the globe.
Notes
- Using coconut flour makes the crumb beautifully delicate and gives the sugar cookie a more complex flavour but you never want to use more than ⅓ of the total flour amount
- If baking more than one cookie sheet, the first batch will likely take 9-10 minutes and the second batch likely 8 minutes
- You can double or even triple this recipe
All photos by Chanelle Saks Sullivan
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Chez Chanelle
@chezchanelle and chezchanelle.com
Buy BC Brand Ambassador, Chez Chanelle aims to inspire her readers to cook with resilience and creativity, and to use food as a means of connection and love. Her motto is “CELEBRATE LIFE THROUGH FOOD”.
