Snow Globe Shaker Cookies
These Snow Globe Shaker Cookies are sure to add sparkle and cheer to any wintry cookie table! With two layers of cookies and real “snowflake” sprinkles inside a sugar glass globe, these cookies will delight dinner guests of every age! Follow Brittany on @itsbrittwilliams for more recipe inspo!
Tasty Team
93% would make again
Total Time
28 minutes
28 min
Prep Time
20 minutes
20 min
Cook Time
8 minutes
8 min
Total Time
28 minutes
28 min
Prep Time
20 minutes
20 min
Cook Time
8 minutes
8 min
Ingredients
for 12 cookies
Sugar Cookie Dough
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- ½ tablespoon vanilla extract
- ½ tablespoon almond extract
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- ½ teaspoon kosher salt
Sugar Glass
- 1 cup isomalt
Sugar Cookie Icing
- 2 cups powdered sugar or powdered monkfruit sweetener
- 3 tablespoons milk
- 4 teaspoons light-colored honey
- food coloring
- Candy sprinkle, for filling the “globes”
Nutrition Info
- Calories 465
- Fat 16g
- Carbs 71g
- Fiber 0g
- Sugar 42g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Make the cookie dough: Beat the sugar and softened butter together in a standing mixer with paddle attachment on medium-high for about 3 minutes, or in a large bowl with an electric hand mixer until smooth.
- Add the vanilla extract, almond extract, and egg, and mix for 2-3 minutes, until well combined. Mix in the baking powder and salt.
- Add the flour to the mixer 1 cup at a time on low speed, just until flour is mixed in, making sure not to overmix.
- Chill the dough for 10 minutes in the refrigerator. Place dough on a parchment paper-lined work surface, and roll out dough to ¼-inch thickness.
- Cut out snow globe cookies using a 4-inch snow globe cookie cutter. Place cookies 1 inch apart on prepared baking sheets.
- Once transferred to a baking sheet, use a smaller round cookie cutter to cut a circle from the middle of each snow globe cookie. Roll out the remaining dough scraps and the centers of snow globe cut-outs together, and cut into more snow globes.
- Chill in the fridge for 20 minutes or freezer for 10 minutes before baking.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Bake in the preheated oven until cookies are lightly browned, 6-8 minutes. Allow to cool on the baking sheet for 1-2 minutes, then carefully transfer cookies to a wire rack to cool completely before decorating, about 1 hour.
- Place cooled cookies on a parchment-lined cutting board.
- Make the sugar glass: Melt the isomalt in a small saucepan over low medium heat. Once it starts to melt, stir gently until bubbling and melted, about 2 minutes. Once melted, stir vigorously to remove air bubbles, then remove from heat immediately.
- While it is still hot, carefully pour the melted isomalt into the center of the cooled snow globe cookies on a parchment-lined board. Let the isomalt harden about 10 minutes.
- Make the icing: Sift the powdered sugar through a fine mesh strainer into a medium bowl. Add the honey, then whisk in 1 tablespoon milk at time, stirring until smooth. If icing is too thin, add ½ tablespoon powdered sugar until desired piping consistency is reached.
- Divide the icing into small bowls, and add desired food coloring to each one.
- Decorate half of the isomalt-filled cookies to your liking with tinted icing. To the other half of the isomalt-filled cookies, add sprinkles of choice on top of the “isomalt glass.” If sprinkles are sticking to hardened isomalt, dust a little powdered sugar on top before adding sprinkles.
- Apply icing around the edges of the sprinkle filled cookie, ensuring you do not get icing on the “glass.” Place previously decorated cookies on top to seal, and let set for at least 1 hour. Shake and watch the magic happen!
- Enjoy!
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