Snow Globe Keepsake Cookies

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch. + cooling


16 cookies

Updated: Jan. 21, 2023
Make holiday magic! These extra-special ornaments are totally customizable—each filled with a little snowfall of edible sprinkles. Let it snow in your house with the prettiest of decorative cookie keepsakes. —Josh Rink, Food Stylist, Taste of Home magazine
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  • 2 ounces almond paste
  • 1-3/4 cups confectioners' sugar, divided
  • 1-1/4 cups butter, softened
  • 1 large egg
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 14 ounces clear isomalt nibs
  • ICING:
  • 2 tablespoons meringue powder
  • 1/4 cup water plus 2 tablespoons water
  • 4-1/2 cups confectioners' sugar
  • Food coloring of your choice, optional
  • Assorted sprinkles


  1. In the bowl of a food processor fitted with blade attachment, add almond paste and 1/2 cup confectioner's sugar; pulse until almond paste and sugar are well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining confectioners' sugar until light and fluffy, 3-4 minutes. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out snow globe shape with floured 4x3-1/2 inch cookie cutter; cut out centers with a floured 2-3/4-in. round cookie cutter. Place 2 inches apart on parchment-lined baking sheets. Bake at 375° until firm, about 9-10 minutes. Let stand for 2 minutes before removing to wire racks to cool.
  3. Meanwhile, place isomalt in a microwave safe bowl; microwave at 20-second intervals until melted and bubbly. Place cooled cookies face-down on silpat mat; pour a thin layer of isomalt into the center cut-out portion of cookies, tilting pan to distribute evenly; reheat isomalt as needed. Repeat with remaining cookies.
  4. For icing, in a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar; tint with food coloring if desired. Decorate cookies with icing as desired; let dry completely. Place one cookie face down on parchment-lined baking sheet; pour desired assortment of sprinkles into center of cookie over hardened isomalt; pipe frosting around center and edges of cookie. Place second cookie on top to form sandwich and seal sprinkles inside; let frosting dry completely. If desired, pipe decorative border of frosting between edges of cookies.

Nutrition Facts

1 cookie: 499 calories, 16g fat (9g saturated fat), 50mg cholesterol, 205mg sodium, 97g carbohydrate (72g sugars, 1g fiber), 5g protein.