Introduction

Snow globe cookies are a delightful and festive treat that combine buttery biscuits with a shimmering, minty candy center. Perfect for holiday celebrations, these cookies double as charming decorations and sweet snacks.

Snow Globe Cookies Recipe - Recipe Image

Ingredients

175g plain flour, plus extra for dusting
100g cold butter, cubed
50g caster sugar
1 tsp vanilla extract
1 tbsp milk
Vegetable oil, for the parchment
30 glacier mints (about 160g), or other clear mint-flavoured boiled sweets
200g royal icing sugar
6 tbsp sprinkles

Instructions

Step 1: Blitz the flour, butter, and caster sugar together in a food processor until the mixture resembles breadcrumbs. Add the vanilla extract and milk, then pulse briefly to form larger crumbs. Knead the dough lightly on a floured surface until smooth, wrap it, and chill for at least 30 minutes.
Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line two baking sheets with parchment and lightly oil the surface.
Step 3: Roll out the chilled dough to the thickness of a £1 coin on a floured surface. Use an 8cm cutter to stamp out rounds, then cut 5cm holes from the centres. Using the tip of a piping nozzle or a straw, cut small holes near the top for threading ribbon. Re-roll offcuts and repeat until all dough is used (should yield about 20 biscuits).
Step 4: Place biscuits on the prepared baking sheets and bake for 6 minutes until edges are just golden. Meanwhile, crush the glacier mints finely using a food processor or pestle and mortar.
Step 5: Remove the biscuits from the oven, spoon about 1 heaped teaspoon of crushed mints into each cut-out middle, then bake for another 5 minutes until the mints melt but don’t colour. If the melted candy hasn’t spread to the edges, gently nudge it using a skewer. Allow to cool and harden on the trays, then transfer to a wire rack.
Step 6: Make the icing by mixing royal icing sugar with 5-6 teaspoons of water until thick but pipeable. Spoon into a piping bag fitted with a small round nozzle. Decorate the bottom of each biscuit by flooding or piping patterns. Allow the icing to dry completely.
Step 7: When dry, carefully flip one biscuit onto a clean towel. Pipe a ring of icing around the edge, avoiding the middle and edges to allow for spreading. Spoon a teaspoon of sprinkles into the clear center, then sandwich with another biscuit, aligning the ribbon holes. Let the sandwiches dry fully before handling.
Step 8: Thread ribbons through the holes and hang them as decorations, or store in an airtight container for up to one week.

Tips & Variations

Use different colored or flavored hard candies to create a variety of snow globe effects.
Ensure the melted candy reaches the biscuit edges for a smooth, glass-like finish.
Decorate with royal icing snowflakes or glittery sugar for added festive flair.
For a stronger mint flavor, add a drop of peppermint extract to the dough.

Storage

Store the finished snow globe cookies in an airtight container at room temperature for up to one week. They keep well but are best enjoyed fresh to maintain the crisp biscuit and clear candy window. Avoid humid conditions as the candy center can become sticky. If needed, reheat gently in a warm oven to restore crispness but avoid melting the candy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of candy for the clear center?

Yes, other clear or lightly colored boiled sweets like clear mints or lemon drops can work, but avoid candies with opaque coloring or chocolate centers as they won’t create the desired translucent snow globe effect.

How do I prevent the melted candy from burning?

Keep a close eye while baking the biscuits with the candy centers during the second baking stage and remove them as soon as the candy is melted and bubbly but before it starts to brown. The candy can burn quickly if left too long at high heat.

Snow Globe Cookies Recipe

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★★★★★

4.4 from 72 reviews

Delightfully festive snow globe cookies featuring a crisp biscuit base with a clear, mint-flavored candy center and colorful sprinkles inside. These cookies are perfect for holiday decorating and can be hung as charming edible ornaments. The cookies combine buttery shortcrust pastry with melted glacier mints to create a glass-like window, enhanced by royal icing snowflakes and a sprinkle-filled interior for a fun, snowy effect.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 1 hour 5 minutes
Yield: About 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cookie Dough

175g plain flour, plus extra for dusting
100g cold butter, cubed
50g caster sugar
1 tsp vanilla extract
1 tbsp milk
Vegetable oil, for the parchment

Center and Decoration

30 glacier mints (about 160g) or other clear mint-flavored boiled sweets
200g royal icing sugar
5–6 tsp water (to mix with icing sugar)
6 tbsp sprinkles

Instructions

Make the Dough: Blitz the flour, cold butter, and caster sugar together in a food processor until the mixture resembles breadcrumbs. Add vanilla extract and milk, then pulse briefly until larger crumbs form. Turn the dough out onto a lightly floured surface and knead briefly into a smooth ball. Wrap in cling film and chill for at least 30 minutes.
Prepare Baking Sheets: Line two large baking sheets with baking parchment and lightly oil the parchment with vegetable oil to prevent sticking.
Roll and Cut Dough: Preheat the oven to 180C (160C fan)/gas mark 4. Roll out the chilled dough on a floured surface to about the thickness of a £1 coin. Using an 8cm round cutter, stamp out circles, then use a 5cm cutter to cut holes from the center of each circle to create a ring shape. Cut small holes near the top edge of each biscuit with the tip of a round piping nozzle or a straw for threading ribbons later. Re-roll the scraps and continue cutting until all dough is used, aiming for an even number of biscuits (approximately 20 total).
Bake Base Biscuits: Carefully transfer the biscuits to the prepared baking sheets and bake for 6 minutes until the edges are just golden.
Prepare Candy Center: While biscuits bake, crush the glacier mints in a food processor or with a pestle and mortar until finely broken.
Fill and Bake Again: Remove the biscuits from the oven after 6 minutes and spoon about 1 heaped teaspoon of crushed mints into each cut-out center. Return to the oven and bake an additional 5 minutes until the mints melt and bubble but do not color. Use a skewer to gently push the molten candy toward the edges if it has not spread evenly. Allow to cool and harden on the baking sheets, then transfer to a wire rack to cool completely.
Prepare Royal Icing: Mix the royal icing sugar with 5 to 6 teaspoons of water until thick yet pipeable. Spoon the icing into a piping bag fitted with a small round nozzle.
Decorate Bottoms: Using the piping bag, flood or pipe patterns such as snowflakes onto the flattened bottoms of the biscuits (the ones with melted mint centers). Allow the icing to dry completely.
Assemble Cookies: Once the icing is dry, flip one biscuit over onto a clean tea towel to avoid damage. Pipe a small ring of icing around the biscuit edge, staying clear of the center and edges to prevent overflow when sandwiching. Spoon about a teaspoon of sprinkles onto the melted mint center, avoiding contact with the icing. Top with a second biscuit, matching ribbon holes. Press gently to sandwich together. Repeat for all cookies.
Final Drying and Decoration: Allow the assembled cookies to dry completely before shaking to allow sprinkles to move freely inside. Thread ribbons through the punched holes for hanging as festive decorations. Store cookies in an airtight container for up to one week.

Notes

Ensure biscuits are completely cooled and icing is fully dried before sandwiching to prevent smudging and damage.
Use clear mint candies like glacier mints for the best translucent center; avoid colored or opaque candies.
The small holes added for ribbons should be positioned carefully to avoid breaking during baking or handling.
Adjust the amount of water added to icing sugar to achieve a thick but pipeable consistency for easy decorating.
Store cookies in an airtight container to maintain freshness for up to one week.
These cookies are perfect for holiday gift-giving or as edible Christmas tree ornaments.

Keywords: snow globe cookies, holiday cookies, melt-in-center biscuits, Christmas cookies, festive treats, royal icing cookies, glazing candy cookies