Giant Snow Globe Cookies

Giant Snow Globe Cookies Image Author: Canadian Living Credits: Giant Snow Globe Cookies Image

The time put into these cookies is well worth it. Use coarse sugar, white dragées or sugar glitter to make the snowy base in the globes. You can pipe any decoration you like within the globe. These cookies are large enough to share with a friend.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2012


  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
Royal Icing:
  • 3 tablespoons meringue powder
  • 1/3 cup water
  • 3 2/3 cups icing sugar
  • paste food colouring
  • coarse decorating sugar (optional)
  • dragees (optional)
  • small candies (optional)


In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.

Between waxed paper or on lightly floured surface, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness.

Using 4-1/2-inch (11 cm) round cookie cutter, cut out 8 circles, rerolling and cutting out scraps. Using sharp knife, cut out eight 4- x 1-1/2-inch (10 x 4 cm) rectangles for bases.

Using spatula, place cookies and bases, 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets. Bake in 375ºF (190ºC) oven until bottoms and edges are light golden, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool completely.

Royal Icing: In bowl, beat meringue powder with water until foamy, about 2 minutes. Add sugar; beat until stiff, about 6 minutes. Cover with damp cloth to prevent drying out. Spread icing 1/2 inch (1 cm) wide along 1 long side of base; attach over edge of cookie. Let dry for 20 minutes. Fill pastry bag with icing; outline cookies and bases. Tint remaining icing to desired colours.

To flood outlined cookies: Thin remaining icing by adding 1/2 tsp water at a time until easily spreadable. Pipe or spoon icing onto centre of each cookie. Using toothpick or skewer, spread to piped edges; burst any air bubbles. Let set for 2 minutes; sprinkle with sugar or other decorations, if desired. Let dry, about 30 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts Per cookie: about

  • Sodium 131 mg
  • Sugars 73 g
  • Protein 5 g
  • Calories 540.0
  • Total fat 15 g
  • Potassium 46 mg
  • Cholesterol 55 mg
  • Saturated fat 9 g
  • Total carbohydrate 99 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Giant Snow Globe Cookies