These delicate, melt-in-your-mouth Christmas ice cookies have been my go-to holiday recipe for years. Drawing inspiration from traditional European butter cookies, this recipe creates perfectly tender cookies with a delightful crumb, enhanced with rich chocolate chips. The combination of cornstarch and powdered sugar gives them their signature “icy” appearance and luxuriously soft texture.
The Story Behind Ice Cookies
Ice cookies, also known as snowball or Russian tea cookies, have graced holiday tables for generations. Their name comes from their delicate, powdery appearance that resembles freshly fallen snow. The addition of cornstarch to the dough was a brilliant innovation from early 20th-century bakers, creating an exceptionally tender crumb that literally melts in your mouth.
Ingredients
For the Cookie Dough:
- 200g (14 tablespoons) butter, softened at room temperature
- 100ml (⅓ cup + 1 tablespoon) vegetable oil
- 1 large egg, room temperature
- 10g (2 teaspoons) baking powder
- 10g (2 teaspoons) vanilla sugar or vanilla extract
- 100g (¾ cup) cornstarch
- 200g (1¾ cups) powdered sugar
- 350g (2¾ cups) all-purpose flour
- 170g (1 cup) chocolate chips
Detailed Instructions
Preparation
- Position oven racks in the upper and lower thirds of your oven and preheat to 180°C/350°F
- Line two large baking sheets with parchment paper or silicone baking mats
Creating the Cookie Base
- Begin with the butter:
- Place softened butter in a large mixing bowl
- Beat until light and creamy, about 2 minutes
- Gradually stream in vegetable oil while mixing
- Continue beating until fully incorporated and fluffy
- Add wet ingredients:
- Beat in the egg until well combined
- Mix in vanilla sugar or extract until evenly distributed
Combining Dry Ingredients
- In a separate bowl, whisk together:
- All-purpose flour
- Cornstarch
- Baking powder
- Powdered sugar
- Gradually add to wet ingredients:
- Add dry mixture in three portions
- Mix until just combined after each addition
- Avoid overmixing to maintain tenderness
- Finally, fold in chocolate chips gently
Shaping and Baking
- Form the cookies:
- Scoop dough into 1-inch balls (about 2 tablespoons each)
- Place on prepared baking sheets
- Leave 2 inches between cookies for spreading
- Bake in preheated oven:
- 12-15 minutes total
- Rotate pans halfway through
- Look for light golden edges
- Centers should still be soft
- Cooling process:
- Let rest on baking sheets for 5 minutes
- Transfer to wire racks to cool completely
Expert Tips for Perfect Ice Cookies
- Temperature matters: Room temperature ingredients ensure proper mixing
- Measuring technique: Use the spoon-and-level method for dry ingredients
- Dough consistency: If too soft, chill for 30 minutes before shaping
- Storage: Keep in airtight container with parchment between layers
Troubleshooting Common Issues
- If cookies spread too much: Chill dough longer
- If cookies are too dry: Reduce baking time by 1-2 minutes
- If chocolate chips sink: Toss them in a bit of flour before adding
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: 225
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 85mg
- Total Carbohydrates: 28g
- Sugar: 14g
- Protein: 2g
Prep Time: 20 minutes
Chill Time: 30 minutes (if needed)
Bake Time: 12-15 minutes
Total Time: 1 hour
Yield: 24 cookies
These Christmas ice cookies combine the best of traditional holiday baking with modern additions like chocolate chips. Their tender, melt-in-your-mouth texture and rich buttery flavor make them perfect for holiday gift-giving, cookie exchanges, or simply enjoying with a warm cup of tea or coffee during the festive season.
