Melted Snowman Cookie Recipe
These super cute melted snowman cookies are made by drizzling drop sugar cookies with icing and decorating them with marshmallows and candies.
Ingredients
Sugar Cookies
- 2 ¾ cups all-purpose flour spooned and leveled (345 grams)
- 2 teaspoons cornstarch or cornflour (6 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened (226 grams; sticks)
- 1 ⅓ cups granulated sugar (270 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Icing
Decorations
- Marshmallows
- Mini M&M’s
- Airheads extremes or Twizzler’s pull & peel candies
Instructions
- To make the sugar cookies: Preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.2 ¾ cups all-purpose flour, 2 teaspoons cornstarch or cornflour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined.1 cup unsalted butter, 1 ⅓ cups granulated sugar
- Mix in the egg, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Add the dry ingredients and mix until just combined. If needed, you can use your hands or a rubber spatula to help work the dough together.
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Slightly flatten each ball of cookie dough with the palm of your hand (this will help the cookies spread in the oven!).
- Bake for 11 to 13 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and gently press the top of each cookie with the bottom of a spatula to create a flatter surface (make sure not to press too hard or the cookies will crack!). Allow the cookies to cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- To make the icing: In a large mixing bowl, whisk together the powdered sugar, 3 tablespoons (45 ml) of milk, light corn syrup, and vanilla extract until well combined and no lumps remain. The mixture will be pretty thick at this point.3 cups powdered sugar, 3 to 4 tablespoons milk, 1 tablespoon light corn syrup, 1 teaspoon clear vanilla extract
- Mix in 1 additional teaspoon of milk at a time until the icing has thinned out and reached a medium consistency. I typically use a little over 4 tablespoons of milk. To test the icing, lift your whisk or spoon from the mixing bowl; the ribbons of icing should take about 5 to 6 seconds to melt back into the bowl of icing. You can also test the icing on one of the cookies, it should be thick enough to spread, but stay in place and not drip easily off of the cookie. If it’s too thick, add more milk to thin out the icing. If it’s too thin, add more powdered sugar to make the icing thicker.
- Remove a little bit of the white icing and place it into two separate bowls (this will be for the arms, eyes, and nose on the snowman cookies). Mix black gel food coloring into one small bowl of icing and orange gel food coloring into the other small bowl. Cover the bowls with damp paper towels or place the colored icings into two separate piping bags until you’re ready to use them.
- To assemble the cookies: Scoop a spoonful of white icing on top of a sugar cookie and gently spread it around to make it look a little messy. Place a marshmallow onto one side of the icing to create the snowman head, then add some mini M&M’s to create the buttons. If you feel that a whole marshmallow is too much, you can cut about ¼ off of the marshmallow to make it a little shorter (I prefer to do this). Repeat with the remaining sugar cookies.Marshmallows, Mini M&M’s
- Using the black icing, pipe arms onto each cookie, then add small dots to the marshmallows for the eyes. Use the orange icing to pipe a nose onto the marshmallows.
- Allow the icing to harden completely. This can take up to one day, so I prefer to make mine the day before and store them in a container to let the icing harden overnight. Once the icing has hardened, cut the airhead extreme candies into thinner strips with just one or two colors (or use a piece of a pull ‘n peel Twizzler) to create the “scarf” around the marshmallows.Airheads extremes or Twizzler’s pull & peel candies
- Serve and enjoy or store in an airtight container until ready to serve!
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to 5 days.