Christmas Snowman Sugar Cookies Recipe
Butter gives these snowman cut-outs their soft, rich base, and the sweet white glaze, marshmallow face, and peanut butter cup hat finish off Christmas Snowman Sugar Cookies. The cookies are tender in the center with a clean vanilla flavor, and they make a playful centerpiece for a holiday cookie plate.
Yield: 12 cookies | Prep: 30 min | Bake: 10-12 min | Total: about 1 hr 15 min, including cooling and setting
Christmas Snowman Sugar Cookies Ingredients
For the dough
- 2 1/2 cups flour — Flour gives the dough its body and holds the snowman shapes together through baking. Spoon it into the measuring cup and level it off rather than scooping from the bag, or the cookies will turn dry and crumbly.
- 3/4 cup granulated sugar — Sweetens the dough and helps the edges bake up tender.
- 3/4 cup butter — I’d use softened butter so it creams well with the sugar. It is the main source of richness in the dough.
- 1 large egg — Binds the dough and adds a little lift.
- 3 tsp vanilla extract — Adds warmth to the dough.
- 1/2 tsp baking powder — Gives the cookies a soft lift without excess spreading.
- 1/4 tsp salt — Balances the sweetness so the cookies taste like more than sugar.
For the icing
- 2 cups powdered sugar — The base of the white icing. It sets smooth and firm as it dries.
- 3 tbsp milk — Thins the powdered sugar into a spreadable icing. Add it a little at a time so the icing doesn’t turn runny.
For decorating
- 12 mini marshmallows — Become the snowman faces. Use fresh ones so they stay soft.
- 12 peanut butter cups — Serve as the hats. Keep them chilled so they hold their shape.
- Red and green fondant, as needed — Shaped into thin scarves.
- Candy buttons and noses, as needed — Buttons go down the front, and the noses give each face character.
- Pretzel sticks, as needed — Snapped to size for the arms.
How To Make This Christmas Snowman Sugar Cookies Recipe
- Cream the butter, sugar, egg, and vanilla. In a large bowl with a mixer, beat the 3/4 cup butter and 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Add the 1 large egg and 3 tsp vanilla extract and beat until combined. Scrape down the bowl once or twice so the butter blends evenly. Underbeating leaves streaks, while overbeating can make the dough spread. Stir the flour, baking powder, and salt together, then fold them into the butter and sugar mixture. Add the 2 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. Mix on low speed just until the dough comes together into a soft ball. Stop as soon as the flour is mostly incorporated so the cookies stay tender.
- Chill the dough. Divide the dough in half, flatten each piece into a disk, and chill for 20 to 30 minutes so it is easier to roll and cut without sticking. Heat the oven to 350°F and line a baking sheet with parchment. On a lightly floured surface, roll the chilled dough to about 1/4 inch thick. Cut out a larger round for the body and a smaller round for the head, pressing the two together on each cookie. Transfer them to the prepared sheet, spacing them about 2 inches apart. Bake the cookies. Bake for 10-12 minutes, until the edges are just golden and the centers look set. Pull them out a minute early if the bottoms brown quickly. Cool completely. Let the cookies rest on the sheet for 3 to 5 minutes, then move them to a wire rack to cool fully. Icing a warm cookie will melt it and cause it to slide. Make the white icing. While the cookies cool, whisk the 2 cups powdered sugar with the 3 tbsp milk in a small bowl until smooth and spreadable. If it is too thick, add more milk 1/2 tsp at a time.
- Ice and add the faces and hats. Spread a thin layer of icing over each cooled cookie. Press a marshmallow onto the icing for the face, then set a peanut butter cup on top while the icing is still wet so it sticks. I like to work quickly so the icing doesn’t set before the hats go on.
- Add the eyes, noses, arms, and buttons. Add candy eyes and a candy nose to each marshmallow. Press two pretzel stick pieces into the sides of each cookie as arms, pushing them gently so they stay put. Place candy buttons down the front of each body. Add the fondant scarves and let them set. Roll the red and green fondant very thin, lightly dust it with powdered sugar, and drape a strip over each snowman as a scarf. Trim the ends to fit. Leave the cookies at room temperature until the icing is firm to the touch, about 1 hour. Handling them too early can smudge the faces and pull the fondant out of place.
Substitutions And Additions
Butter
Salted butter works in this dough. If you use it, skip any added salt, since the 1/4 tsp salt already seasons the cookies. Margarine makes the dough softer and more likely to spread, so chill the cut-outs a little longer before baking.
Peanut butter cups
Chocolate-covered mint patties or chocolate kisses can replace the peanut butter cups for the hats. The look changes, but the baking and assembly stay the same.
Powdered sugar
Don’t substitute granulated sugar in the icing, because it will stay grainy. If you run short of powdered sugar, make a smaller batch of icing rather than changing the ingredient.
How To Serve And Store
Arrange the snowmen on a platter, or pack them into a lidded tin for gifting. For the best look, decorate them the day you plan to serve them.
Decorated cookies
Store decorated cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat, since the marshmallows and peanut butter cups soften in a warm kitchen.
Undecorated cookies
Store baked, undecorated cookies in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Thaw frozen cookies at room temperature before icing and decorating.
Frequently Asked Questions
Can you make these ahead?
Yes. Bake the cookies up to 2 days ahead and keep them in an airtight container at room temperature. Ice and decorate them on the day you plan to serve them so the marshmallows and fondant stay soft and fresh.
How do I know when the cookies are done?
The edges should be just golden after 10 to 12 minutes at 350°F, and the centers should look set rather than wet.
Can I skip the fondant scarves?
Yes. The cookies are still charming without them. Leave them off and add a few extra candy buttons for a simpler finish.
More Recipes You’ll Love
- Mini Ghost Cupcakes Recipe
- Caramel Apple Puff Pastry Pumpkin Rings
- Caramel Pecan Pie Cookies with Whipped Cream
- Santa Puff Pastry Pies
Christmas Snowman Sugar Cookies Recipe
Ingredients
Method
- Beat the butter and granulated sugar until light and fluffy, then beat in the egg and vanilla. Mix in the flour, baking powder, and salt until a soft dough forms. Chill 20 to 30 minutes.
- Roll the dough to about 1/4 inch thick and cut into snowman shapes. Bake at 350°F for 10-12 minutes and cool completely on a wire rack.
- Whisk the powdered sugar and milk until smooth. Spread the white icing over the cooled cookies, then add marshmallow faces and peanut butter cup hats while the icing is wet.
- Add candy eyes and noses, pretzel arms, and candy buttons. Drape thin red and green sugar-dusted fondant scarves over each snowman. Let set about 1 hour.
