Get ready to infuse some holiday joy into your kitchen with these delightful Melted Snowman Cookies. Perfect for kids of all ages, this recipe transforms classic sugar cookies into adorable melting snowmen using marshmallows and frosting (or fondant). Whether it’s for a festive cookie swap or a fun family baking session, these cookies are as enjoyable to make as they are to eat!

You can follow the recipe for sugar cookies from scratch or whip up a batch from a sugar cookie mix for your annual cookie swap or next family baking session with your kids!

Melted Snowman Cookies

Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Servings: 24-30 cookies
Cuisine: American

 

Ingredients 

If you want speedy or convenience, you can skip this part and use a sugar cookie mix to make the sugar cookie dough.

Sugar Cookies:

• 1 1/3 cups (300g) butter
• 1 1/3 cups (267g) granulated sugar
• 2 eggs
• 2 teaspoons (10ml) vanilla, divided
• 4 1/3 cups (520g) all-purpose flour
• 3 teaspoons (15g) baking powder
• 1 teaspoon (5g) salt

Icing:

• 4 cups (500g) powdered icing sugar
• 1 teaspoon (5ml) vanilla
• 6 tablespoons (90ml) water

Decorations:

• 24-30 medium-sized marshmallows
• Naturally colored fondant* (black, red, yellow, blue, green)

Expanded Ingredients:

Enhance the flavor profile of these cookies with quality ingredients.

• The butter adds richness, and the vanilla contributes a sweet, aromatic note to the sugar cookies.
• The powdered icing sugar creates a smooth, sweet icing that complements the marshmallow sweetness.
• The use of marshmallows and fondant not only adds a delightful texture but also allows for creative and visually appealing decorations, bringing these snowmen to life.

How to Make Melted Snowman Cookies

Sugar Cookies:

1. In the bowl of a stand mixer, beat butter and sugar until fluffy.
2. Add eggs and 1 teaspoon of vanilla, mixing until combined.
3. Sift flour, baking powder, and salt in a medium bowl.
4. Slowly add the flour mixture to the stand mixer bowl and beat until the dough forms.
5. Roll out the dough to ¼-inch thickness and cut rounds using a 3-inch cookie cutter.
6. Place on a parchment-lined tray, refrigerate for 1 hour.
7. Preheat oven to 350°F and bake for 10-12 minutes until golden.
8. Cool completely on a wire rack.

Icing and Decoration:

1. Make the icing by sifting powdered sugar, adding vanilla, and water until thick.
2. Spoon icing onto each cookie to form the melted snowman body, placing a marshmallow on top.
3. Use colored icing or fondant to decorate the snowman faces and accessories.
4. Allow icing and fondant to set before serving.

Expert Tips:

• Use powdered sugar for rolling out the dough to prevent sticking, preserving the cookie’s texture.
• Avoid re-rolling the dough excessively to maintain the cookie’s softness.
• Maintain the right balance of ingredients to prevent cookies from spreading or becoming dry.

Recipe FAQs:

1. Can I use store-bought sugar cookie dough? Yes, you can use a sugar cookie mix for convenience.
2. How do I store these cookies? Keep them in an airtight container for up to one week.
3. Can I use other extracts in the cookie dough or icing? Yes, try almond extract or peppermint extract for a different flavor.
4. Can I skip making icing and use store-bought frosting? Absolutely, feel free to use pre-made frosting for a quicker option.

How To Make Melting Snowman Cupcakes:

Go from cookies to melted snowman cupcakes!

Use any cupcake recipe to whip up a batch of cupcakes.

Top the cupcakes with cream cheese frosting or use the same icing as above, and then finish decorating following the directions in this recipe. 

You may want to size up and use large marshmallows.

Icing and Decoration

Make the icing:

Sift the powdered sugar into a small bowl.

Add one teaspoon of vanilla and water, one tablespoon at a time, and stir until the mixture is thick–it should not be easy to stir. The consistency should be enough to coat the back of a spoon.

Spoon icing onto each cookie, starting in the middle and going outwards towards the edges to form the melted snowman body. Place a marshmallow, flat side down, on each cookie.

You can make American Buttercream Frosting, divide it into small bowls, and color your icing.

You will need orange icing (for the carrot nose), black icing for the eyes, buttons, and mouth, and red, blue, green, and yellow for the scarf.

Once you have your color, spoon the icing into a piping bag and use a Wilton tip 2.

Or Use Fondant:

Roll the colored fondant into thin strings and decorate the snowmen.

For the snowman faces:

Use black for the eyes, mouth, and arms

Red, blue, green, and yellow for the scarf and buttons.

Knead together red and yellow to make orange for the carrot nose.

Dip the eyes, nose, and mouth in the icing mixture to stick them onto the marshmallow. (Use tweezers if you are a perfectionist)

Place the scarf, button, and hands on the cookie’s top, then the marshmallow.

Tips:

Allow the icing and fondant to set before serving.

I find it easier to decorate the marshmallow face before I place marshmallows on the cookies. You can make the marshmallow head while the cookies bake.

Substitutions:

Use 1 teaspoon of almond extract instead of vanilla in the cookie dough.

Try peppermint extract in place of vanilla in the icing directions.

Clear vanilla extract will keep snowy white icing

skip making icing and use Betty Crocker cookie Icing

Use mini chocolate chips or mini m&m for eyes

You can use Food Markers to draw on the face and details once the cookie frosting dries.

Fondant Tips:

Fondant should be in the baking aisle of most grocery stores, or at a party and craft supply store, like JoAnn’s or Michaels.

• Roll the fondant around and knead fondant, working with it to make sure it is pliable before rolling it into shapes.
• Sprinkle your work surface with powdered sugar to prevent the fondant from sticking.
• If the fondant begins to dry and crack, work in a small amount of shortening into the cracks until they disappear.
• Colored Fondant is easy, but you can also knead a small amount of gel food coloring into white fondant. Avoid using water-based food coloring, as this will break down the fondant.

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