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Melted Snowman Cookies

Prep Time15 minutes
Cook Time10 minutes
Refrigerated Time1 hour
Total Time1 hour 25 minutes
Course: Snack
Cuisine: American
Keyword: Christmas Cookies, Cookie Exchange Cookies, Melted Snowman Cookies
Servings: 25
Calories: 179kcal

Ingredients

Cookie Ingredients

  • 1/2 cup salted butter
  • 1 cup granulated sugar
  • 1 egg
  • 2 tbsp milk
  • 11/2 tso vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Royal Icing Ingredients

  • 4 cups powdered sugar
  • 3 tbsp meringue
  • 7 tbsp warm water

Decorations

  • 30 marshmallows jumbo
  • Decorations M&M minis, Sprinkles, Pull & Peel Twizzlers, Gel Food Coloring

Instructions

  • Preheat the oven to 375 degrees.
  • In a medium bowl, beat together the butter, sugar, egg, milk and vanilla. Then add the flour (start with 2 cups), baking powder, and salt. Beat this until well blended. If the dough is still really sticky you may mix in another ¼ to ½ cup of flour.
  • Divide the cookie dough into 2 equal size disks. Wrap these and place them in the fridge for 1 hour (or until firm).
  • When you remove the dough from the fridge, allow it to sit at room temperature until soft enough to roll easily.
  • On a lightly floured surface, roll out the dough to ¼ inch thick.
  • Use a 2 ½ inch, lightly floured cookie cutter to cut out as many cookies as you are able to.
  • Place the cookies 1 inch apart on ungreased baking sheets.
  • Bake for 7-10 minutes or until the edges are just golden. (they can cook quickly so watch carefully after the 5 minute mark)
  • When the cookies are removed from the oven, move them to cooling racks to cool completely before frosting them.
  • To make the icing: In a large, grease-free mixing bowl, sift together the powdered sugar and meringue powder. Add 5 tablespoons of the warm water. Use a stand mixer with a whisk attachment (or an electric hand-held mixer) to beat at high power for 10 minutes. Check the consistency.
  • We want to get to a thicker consistency of icing that still has the ability to move and slide on the cookie a bit. Add more water if the icing is too thick and is so still that it will barely move. If it is too thin, beat longer, it thickens the longer you beat it.
  • When you are ready to ice/make the melted snow, drop a dollop of icing onto the middle of the cookie and carefully spread out towards the edges. You can make this as perfect or messay as you’d like - after all - it’s a MELTED snowman cookie. Some icing might slowly run off the side, that's ok. But if it quickly runs off, your icing may be too thin. Either way, just use a little trial and error to get the look you want. There will be plenty to experiment!
  • Place one marshmallow on each cookie to represent the head of the snowman.
  • When you are ready to add the eyes and buttons, add some black gel coloring to some of the icing and pipe on arms and eyes. Do the same with orange food coloring to make icing for the carrot nose. Then drop pn some mini m&ms for buttons, a licorice for the scarf and some sprinkles for fun!
  • The royal icing will take about 2 hours to dry.  If you need the icing to firm up more quickly, you can refrigerate them.

Notes

FAQs: 
  1. Can I make the icing ahead of time?  Yes, it may be stored in an airtight container in the fridge for up to 2 weeks.  Once you’ve brought it to room temperature you may need to whisk it smooth again. 
  2. I have been beating my meringue but it just doesn’t seem to be whipping up - what is going wrong?  It is very important to use grease-free bowls and utensils when you are working with meringue.  I would start over, using a glass bowl if possible, that is very clean, and for better chances, you could chill the bowl and attachments as well.  
  3. I find that the royal icing doesn’t have enough flavor for me - could I add flavor to it?  Yes, you are welcome to add vanilla (keeping in mind that the icing will not be as white, unless you use clear vanilla extract).  Or you could add almond extract or peppermint extract.  You will want to start with 1 teaspoon.  
  4. I want to add color to the royal icing - can I use food coloring?  You could use food coloring, but I prefer to use gel color instead because you get a more intense color and don’t need to use as much.
  5. I can’t find meringue powder - what else could I use?  You could substitute pasteurized egg whites.  You will substitute pasteurized egg whites (or 6 Tablespoons of pasteurized egg whites from a carton).  Whisk the egg whites until foamy, then beat in the powdered sugar at medium speed for 5 minutes.  Adjust the water as needed.
Storage Instructions:
  • The unused icing may be stored in the fridge for up to 2 weeks, or in the freezer for up to 2 months.  Iced cookies will freeze well for up to 3 months. Or you may store them in an airtight container at room temperature for up to a week.

Nutrition

Serving: 25g | Calories: 179kcal | Carbohydrates: 35g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 93mg | Potassium: 17mg | Fiber: 1g | Sugar: 27g | Vitamin A: 125IU | Calcium: 24mg | Iron: 1mg