Peppermint Sparkling Snowflake Cookies


Regardless of presents, food and glittering tinsel, only one thing makes Christmas Day itself perfect for me. Snow! Beautiful thick white flakes, falling from the sky, erasing the landscape and brightening our days. In mere hours, falling snow turns our environment into a Winter Wonderland. Alas, it is rare that we experience a White Christmas. So, to ensure some Sparkling, I have made these Peppermint Sparkling Snowflake Cookies.

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies refreshingly beautiful.

While these cookies do not taste of snow, they are cooling and refreshing, due to the peppermint flavour. Added to both the cookie and icing, the taste is balanced by the buttery flavour of the cookies. Perfect for serving after a large meal, these sparkling wonders are not at all heavy.

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies each as individual as real snowflakes.

Cookie swaps are a common tradition in the U.S. and Canada. Everyone bakes up batches of their festive, Holiday cookies and then shares them with neighbours, friends and work colleagues. What a brilliant idea! Not only is there a whole lotta love baked into each cookie, new recipes and different flavours are swapped and shared.

Now that’s a tradition I’d happily see start over here!

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies perfect for sharing.

Baking and icing these cookies is really so much fun. Since no two snowflakes are the same, you can really let your creative juices flow whilst decorating them. The semi-hard royal icing won’t break any teeth, yet it will set hard enough for these cookies to be stacked together. Perfect for packing into festive cellophane bags, tied with ribbon. Resulting in a beautiful edible gift, that anyone would be happy to receive.

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies simply stunning.

My friend Liz, over at Teta Lizza’s Kitchen, baked a huge batch of cookies last year to take into work. She presented them so beautifully in a gorgeous basket. The overall effect was not only amazing to look at, but also incredibly enticing. I wanted to put my hand through the screen and grab a handful one, of her fantastic bakes. Why not pop over to her beautiful website, where you’ll find her love of sweet things inspires some incredible cookies?

Recipe: Peppermint Sparkling Snowflake Cookies makes 15-20

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I only use Nielsen-Massey extracts

1tsp Peppermint Extract

1 Whole Large Free Range Egg

275g/10oz Plain White Flour

For the icing:

200g/7oz Sifted White Icing Sugar – or royal icing sugar

2tsp Meringue Powder (omit if using royal icing sugar)

2tsp Peppermint Extract

Silver balls and edible white glitter

You will also need a snowflake shaped cookie cutter approximately 10cm wide from tip to tip. A star cutter would also be effective.

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • First of all, line 3 large baking trays with baking parchment.
  • Next, in a large bowl whisk together the butter, sugar and salt until pale and creamy.
  • Now add the whole egg, vanilla and peppermint extracts and whisk to fully combine.
  • Sift the flour into the bowl and then stir with a spoon until the mixture comes together in large clumps.
  • Wipe the worktop with a clean, wet cloth and then lay over a good sized piece of cling film. The wet worktop will cause the cling film to ‘stick’ and stay in place.
  • Using your hand, bring the dough together and tip out on to the cling film.
  • Form the dough into a disc shape and then wrap in the cling film.
  • Now place the dough into the fridge and chill for at least an hour.
  • On a lightly floured worktop, roll out the chilled cookie dough to approximately 1/4 inch/7mm thick. Note – the dough gets stickier the warmer it becomes. Use a dusting of flour to keep it moving, whilst rolling out.
  • Cut out the cookies, placing them on the lined baking trays, spaced well apart. I placed 3 cookies on each tray.
  • Place the baking trays into the preheated oven and bake for 15-20 minutes. Rotate the baking trays halfway through baking. This ensures an even bake.
  • While the first batch of cookies are baking, pull together the leftover cookie dough, wrap and place back into the fridge.
  • The cookies are baked when they are golden in colour.
  • Remove the cookies from the oven and allow to firm up for a couple of minutes, before transferring to a cooling rack.
FF Peppermint Sparkling Snowflake Cookies
Cutting, baking and cooling the Peppermint Sparkling Snowflake Cookies
  • Allow the baking trays to cool completely then, flip over the baking parchment.
  • Remove the cookie dough from the fridge, roll out and cut out the remaining cookies. Bringing the pieces of cookie dough together and re-rolling, until it is all used up.
  • Bake the cookies as before.
  • Allow the cookies to cool completely before icing.
  • Preparing the peppermint icing:
  • While the cookies are cooling prepare the icing to decorate with.
  • Into the bowl containing the sifted icing sugar, add the meringue powder (not neccesary if using royal icing).
  • Next add 2 teaspoons of peppermint extract and enough cold water 2-3 tablespoons to form a thick paste.
  • Transfer the icing to an icing bag fitted with a small, round writing nozzle. Alternatively, use a disposable icing bag, just prior to icing snip the very end off to leave a small hole.
  • Icing the cookies: – 
  • Note – have a butter knife, cocktail stick, kitchen roll and decorations to hand prior to starting.
  • Touch the tip of the icing bag to the cookie, keeping even pressure on the bag, pipe a line across the cookie. Effectively drawing a line from one point to its opposite. Repeat, until you have a criss-cross design. Place a silver ball in the centre and the cookie is decorated. To continue decorating, starting at a smaller point on the edge, touch the tip of the piping bag to the cookie and pipe a star shape. Joining to the already piped criss-cross lines. Finish by adding final detail to the points of the cookie. Add silver balls to create different finishes on each snowflake cookie. Please see the photos for reference.
FF Peppermint Sparkling Snowflake Cookies
Making the icing and decorating the Peppermint Sparkling Snowflake Cookies
  • Decorating tips – use a butter knife to remove accidental/dripped/wobbly icing. Ensure the silver balls are added before the icing sets, so that they stick. To fill in a piped star, pipe icing inside the already piped lines, then use a cocktail stick to spread it to the edges.
  • Finally, dust the iced cookies with edible glitter and allow to set.
FF Peppermint Sparkling Snowflake Cookies
Sparkling Cookies under the spotlights in the kitchen.

These Peppermint Sparkling Snowflake Cookies are almost hypnotic, with their beautiful sparkle, under the spotlights in our kitchen!

Store the cookies for up to one week in an airtight container.

Serve with a smile and for an indulgent treat a whipped cream topped hot chocolate 😉.

If you have enjoyed the recipe for these Peppermint Sparkling Snowflake Cookies you may also like these:

Chocolate Christmas Pudding Cookies

FF Peppermint Sparkling Snowflake Cookies
Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

FF Peppermint Sparkling Snowflake Cookies
Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

FF Peppermint Sparkling Snowflake Cookies
Sparkling Snowflake Cake

Christmas is such a special time of the year. I’m fairly sure that it didn’t snow when the baby Jesus was born. Similarly I cannot imagine Mary and Joseph wishing for snow! Yet for me, snow on Christmas Day, really is the icing on top of the cookie!

I wish you all a very Happy Christmas and hope that you will take time, during the exciting festivities, to remember the real reason we celebrate it.

Sammie xx

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Lemon Blueberry Cupcakes


Hello, I have an incredibly delicious treat for you today, these Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, except today, I had this big punnet of beautiful, juicy, blueberries sitting in the fridge, waiting to be eaten. And then I noticed the lemons. I love lemon, the flavour, the scent and these lemons are super special – they are called Eureka lemons. What a cool name. So I had a little think to myself (mostly a dangerous pursuit!) and decided it was time to make me some cupcakes.

FF Lemon Blueberry Cupcakes

Actually, when I say me I mean our family. Because all of us enjoy a cupcake and as I don’t make them very often they really are a treat. Although I must confess that two of these cupcakes didn’t make it throught to the frosting stage, because my daughter and I snaffled one each whilst they were still warm. Mmm. Totally worth it. Jammy pods of sweet, warm blueberry in a moist lemon crumb, yep no guilt felt at all. In fact you could make these and skip the frosting stage completely and they’d still be knockout delicious!

Lemon Blueberry Cupcakes

Warning, the frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Since using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. And it adds another dimension of sweet/tart creaminess that simply makes these cupcakes awesome.

I actually had to resist adding some sparkles to these cupcakes, because sparkles?? I held back as the blueberry, polka dot studded frosting looked so pure and, well, perfect. However, If you want to add sprinkles or sparkles, just know I’m good with that.

Lemon Blueberry Cupcakes

Recipe : Makes 12 Lemon Blueberry Cupcakes

For The Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey 

1/4tsp Salt

3 Large Free Range Eggs

175g/6oz Plain White Flour

1 1/2tsp Baking Powder – I use Waitrose 

300g/11oz Fresh Blueberries

1 Lemon zest

For The Frosting 

400g/14oz Icing Sugar (Confectioners sugar)

150g/5oz Unsalted Butter at room temperature

3-4tbsp Lemon Juice (from the lemon above)

Making the cupcakes

Preheat the oven to 180C/160C fan, 350F, gas mark 4

  • First of all add the sugar, salt and butter to a large mixing bowl.
  • Whisk together until pale and creamy.

Add the sugar and butter to a bowl.

Whisk together until light and fluffy.


  • Add the vanilla extract and 2 eggs and whisk thoroughly.
  • Remove 1 tablespoon of flour, for dusting the blueberries later.
  • Sift in half the flour/baking powder and mix until just combined. I usually do this by hand, or use a low setting on a stand mixer.
  • Add the remaining egg. Stir briefly before adding the remaining sifted, dry ingredients. Mix until everything is just incorporated.

This cake batter is ready for its fruit!


  • Keep back enough blueberries to decorate the cupcakes with. Now toss the remaining blueberries in the tablespoon of flour. This will stop them sinking to the bottom of the cupcake whilst baking.
  • Zest the lemon using a grater or, as I have, a lemon zester. Add to the bowl.
  • Stir the batter carefully by hand to avoid breaking up the blueberries.

Add the blueberries and lemon zest.


Stir the batter carefully by hand to avoid bursting the blueberries.


  • Line a muffin/cupcake tin with 12 cupcake cases.
  • Using an ice cream scoop fill the cases evenly with batter.

Lemon Blueberry Cupcakes









  • Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.
  • Bake for 20 – 25 minutes. The cupcakes are baked when they are golden brown and spring back when lightly pressed.
  • I don’t suggest using a toothpick or skewer to check these particular cupcakes, as they are full of jammy blueberries, the skewer is likely to come out unclean.
  • As soon as the cupcakes are baked remove from the oven.

Lemon Blueberry Cupcakes








  • Leave the cupcakes to cool in the tin for 10 minutes.
  • Then place the cupcakes on a cooling rack.

Lemon Blueberry Cupcakes


Making the buttercream and icing the cupcakes

  • Place the icing sugar, soft butter and 3 tablespoons of lemon juice into a bowl.
  • Whisk thoroughly adding more lemon juice if the frosting is too thick.

Whisk the butter, icing sugar and lemon juice together until light and fluffy.

  • The whipped buttercream.
  • Fit a nozzle of your choice (I used a large star tip) to a piping bag. I then turn over the outside edges and use a large glass or jug to put my piping bag in whilst I fill it with the frosting. I created a swirl pattern with my frosting.

Starting at the outside edge, frost the cupcake using a circular motion.

  • Start at the outside edge and keeping an even pressure on the piping bag ice the cupcake in a circular motion.
  • Repeat until all of the cupcakes are frosted.

Lemon Blueberry Cupcakes








  • Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved.
Lemon Blueberry Cupcakes


If not served immediately store in an airtight container. During hot weather refrigerate. Eat within 3 days.

If you have enjoyed this recipe for Lemon Blueberry Cupcakes you may also like these:

Black Forest Cupcakes 

FF Lemon Blueberry Cupcakes
Black Forest Cupcakes

Caramac Frosted Chocolate Cupcakes 

FF Lemon Blueberry Cupcakes
Caramac Frosted Chocolate Cupcakes

Fresh Raspberry Frosted Lemon Cupcakes 

FF Lemon Blueberry Cupcakes
Fresh Raspberry Frosted Lemon Cupcakes

While enjoying these Lemon Blueberry Cupcakes it is important to me to share. Seeing the pleasure on neighbours and friends faces when you pop round with one of these beauties makes me go all warm and fuzzy inside. Most importantly, it isn’t because of my actions, rather the reaction of seeing the recipient grinning. And, I honestly believe that all food tastes better when shared.

So whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

Sammie x

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