Cream butter, sugar, vanilla and egg in a mixing bowl until well combined.

In another small bowl, add the dry ingredients and mix until combined.

Gradually pour in dry ingredients into the wet ingredients bowl and mix until well combined.

Once all ingredients are mixed and a dough ball has formed, place dough into a ziplock bag or in a bowl with foil to place on top. (if still sticky add in a half cup of flour and mix until a firm ball of dough forms.)

Place dough into fridge for 2 hours so that the dough can rise. Note: it won’t double in size like bread dough.

Separate the egg yolk from the whites. Put the egg whites into a mixing bowl and trash the rest of the egg. (You can also use egg whites in a carton and will get the same outcome).

Add the sugar, cream of tartar and vanilla extract to the egg whites.

Beat on medium speed for 6 minutes. Note: If the icing has a yellow color and looks like soup add in more powder sugar. (about 1 cup)

Once the icing is done, pour it into a container that has a lid to it.

Scoop some white icing into the bowl.

Scoop a small amount of the white icing into piping bags that have a #2 icing tip on the bottom.

For the white icing. add in 1-3 tablespoons of water to thin the icing out. you want it to be thick and runny, not soup like. If it is soup like add in 1/4 cup of powder sugar to thicken it. pour into a squeeze bottle

Outline the cookies in the white icing and wait 1 minute before filling it in with the remaining white icing.

Allow cookie to dry for 2 hours before adding the snowflake details.

Using the white icing, pipe a line down the snowflake to create a X look.

On the top of the lines create a arrow.

Sprinkle on purple sugar crystals.

Allow the cookies to dry from 5-10 hours before enjoying.