Equipment Needed
- Stand mixer or handheld electric mixer
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small spoon or piping bag for jam
- Small offset spatula or the back of a teaspoon
- Wire cooling rack
- Fine-mesh sieve for dusting
Step-by-Step Instructions
Let’s begin with the most important step: creaming the butter and sugar. I make sure my butter is perfectly softened—it should be cool but yield completely to a gentle press. In my mixer bowl, I beat the softened butter with the 3/4 cup of powdered sugar for a full two to three minutes on medium speed. I’ve learned you cannot rush this. You’re looking for the mixture to become very pale, fluffy, and almost like a light frosting. This incorporates air, which is the secret to that tender, delicate crumb that defines a perfect snowstar cookie. Once it’s beautifully whipped, I beat in the vanilla extract.
While that’s mixing, I whisk together my dry ingredients in a separate bowl. I combine the flour and salt. That tiny bit of salt is crucial—it balances the sweetness and makes the buttery flavor pop. With the mixer on low speed, I gradually add the dry ingredients to the butter mixture. I add the flour in two or three additions, mixing only until the dough just comes together and begins to pull away from the sides of the bowl. The moment it’s combined, I stop the mixer. The dough will be soft and pliable, not sticky.
Now, for the shaping. I preheat my oven to 350°F and line my baking sheets with parchment paper. I scoop tablespoon-sized portions of dough and roll them into smooth balls. I place them about 2 inches apart on the sheet. Then, using my thumb, the end of a wooden spoon, or the handle of a small offset spatula, I press a deep, wide well into the center of each ball. I’ve learned to make these wells deeper and wider than I think, as they puff and close up a bit during baking. If the edges crack, I just gently pinch them back together—the dough is very forgiving.(See the next page below to continue…)