These melted snowman cookies are soft, buttery sugar cookies with a sweet vanilla glaze and playful marshmallow and pretzel details. They’re simple to shape and fun to decorate for a holiday cookie tray.
Yield: 6 decorated snowman cookies plus extra plain cookies
Prep time: 30 minutes, plus 30 minutes chilling
Bake time: 10 to 12 minutes per batch
Ingredients
- 2 1/2 cups (315 g) all-purpose flour. This builds the structure of the cookie. Spoon it into your measuring cup and level it off so you don’t pack in too much.
- 1 cup (225 g) unsalted butter, softened. Softened butter creams with the sugar to make the cookies tender. It should dent under a finger but not feel greasy or melted.
- 3/4 cup (150 g) granulated sugar. This sweetens the dough and helps the cookies bake up tender with light edges.
- 1 large egg. The egg binds the dough and adds richness. Use it at room temperature so it blends in smoothly.
- 2 teaspoons vanilla extract. This gives the dough its classic bakery flavor. Pure vanilla extract is the best choice.
- 1/2 teaspoon baking powder. This gives the cookies a slight lift while keeping them soft in the center. Check that your baking powder is fresh.
- 1/4 teaspoon salt. A small amount balances the sweetness and brings out the butter and vanilla.
- 2 cups (240 g) powdered sugar. This makes the smooth glaze that holds the snowman’s head and arms. Sift it first if it’s clumpy.
- 2 to 3 tablespoons milk. Milk thins the powdered sugar into a glaze. Add it slowly, since too much will make the glaze runny.
- 1/2 teaspoon vanilla extract. This flavors the glaze so it tastes like the cookie, not just plain sugar.
- 6 large white marshmallows. These form the snowman’s heads. Use fresh marshmallows so they stay soft.
- 12 mini pretzel sticks. These become the arms. Mini pretzel sticks are the right size for the cookies.
- 1/4 cup black decorating icing or melted dark chocolate. This is for the eyes, mouth, and buttons. Decorating icing is the easiest to control.
- 2 tablespoons orange decorating icing. This makes a simple carrot nose. A small tube or tiny piping bag works well.
How To Make Melted Snowman Christmas Cookies
- Cream the butter and sugar. Beat the softened butter and granulated sugar together with a mixer until fluffy and pale, about 2 to 3 minutes. Beat in the egg and 2 teaspoons vanilla extract until smooth. Scrape down the bowl so no butter streaks are left behind.
- Make the dough. In a separate bowl, whisk the flour, baking powder, and salt. Mix the dry ingredients into the butter mixture just until combined, stopping as soon as no dry flour shows. Overmixing makes the cookies tough. Cover the dough and chill it for 30 minutes so it’s easier to roll and cut. It should feel soft but hold its shape.
- Shape and bake. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough 1/4 inch thick on a lightly floured surface and cut out rounds. Place them on the sheets with space between each one. Bake 10 to 12 minutes, until the edges are golden while the centers stay pale. Cool the cookies completely on a wire rack before decorating. Warm cookies will melt the glaze.
- Make the glaze. In a bowl, mix the powdered sugar, 2 tablespoons of the milk, and 1/2 teaspoon vanilla extract. Add the remaining milk a few drops at a time until the glaze is thick but still spreads easily. If it runs off a spoon in a thin stream, it’s too thin, so add a bit more powdered sugar. Glaze the snowman heads. Spoon a small amount of glaze onto six cooled cookies and spread it into a smooth round for the base of each snowman. Press a marshmallow head into the center of each glazed circle. Keep the extra cookies plain. Add the arms. Press two mini pretzel sticks into the glaze on each cookie, one on each side of the marshmallow, so they look like arms. Let the glaze set until firm, about 20 to 30 minutes. Decorate the faces. Once the glaze is firm, pipe on the black icing or melted dark chocolate for the eyes, mouth, and buttons. Pipe a small orange triangle or dot with orange icing for the nose. Work gently so the marshmallows don’t slide. Serve or store. Let the decorations set fully before stacking or packing the cookies. Keep the extra cookies plain or freeze them for later.
What To Expect While They Bake
The dough will feel soft and a little sticky after mixing, which is normal. Chilling firms it so it rolls cleanly. The cookies will spread slightly and turn golden at the edges. The glaze should look thick and glossy, then dry to a smooth finish as it sets.
Where This Recipe Can Go Wrong
The most common problem is cookies that spread too much. This usually happens when the butter was too soft or melted, so keep it softened but cool. A runny glaze is the next issue. Add the milk slowly and stop once the glaze holds its shape. Decorating too soon can also ruin the look, since the marshmallows slide off glaze that hasn’t set. Wait until the glaze is firm before adding the arms and faces.
Why This Recipe Works
Creaming the butter and sugar traps air in the dough, which keeps the cookies tender. The small amount of baking powder gives a gentle lift without making them cakey. Chilling the dough keeps the shapes sharp in the oven. The vanilla glaze adds sweetness and a firm base that holds the decorations in place.
Easy Ways To Switch It Up
- Almond flavor: Replace the vanilla in the glaze with almond extract for a nutty finish. Use a light hand, since almond extract is strong.
- Chocolate faces: Use melted dark chocolate in place of the black icing. It tastes richer but is a little harder to pipe neatly.
- Colored glaze: Tint part of the glaze with a drop of gel food coloring for a different look. Gel coloring keeps the glaze thick.
Serving Suggestions
Serve these snowman cookies with a cold glass of milk or a mug of hot cocoa. They also look great on a holiday cookie platter. Set them out at room temperature so the glaze stays set and the cookies stay soft.
Storage And Make-Ahead
Store decorated cookies in an airtight container at room temperature for up to 3 days, in a single layer with parchment between layers if stacked. Freeze plain baked cookies in a sealed container for up to 3 months. Thaw them at room temperature, then decorate. The dough can be chilled for up to 2 days ahead.
Frequently Asked Questions
Can you make these cookies ahead of time?
Yes. Bake the plain cookies a few days ahead and decorate them when you’re ready. Keep them in an airtight container at room temperature, and decorate within a day or two for the freshest look.
Can I use something other than marshmallows?
Yes, a round white candy or a small piece of white fondant can work for the head. Attach it with the glaze so it stays in place.
Why did my glaze run off the cookies?
The glaze was probably too thin or the cookies were still warm. Add a bit more powdered sugar to thicken it, and make sure the cookies are fully cool before glazing.
Can I use a different icing for the faces?
Yes. Any black decorating icing works well. Melted dark chocolate also works, though it sets differently and may need a few minutes to firm up.
For more seasonal ideas, follow Hailee Recipes on Pinterest.
Recipe Card
Melted Snowman Christmas Cookies
Ingredients
Method
- Cream the butter and sugar: beat the softened butter and granulated sugar together until fluffy and pale, about 2 to 3 minutes; beat in the egg and 2 teaspoons vanilla extract until smooth; scrape down the bowl so no butter streaks are left behind.
- Make the dough: whisk the flour, baking powder, and salt in a separate bowl; mix the dry ingredients into the butter mixture just until combined, stopping as soon as no dry flour shows; cover and chill the dough for 30 minutes until it feels soft but holds its shape.
- Shape and bake: preheat the oven to 350°F (175°C) and line baking sheets with parchment paper; roll the chilled dough 1/4 inch thick on a lightly floured surface and cut out rounds; place them on the sheets with space between each one; bake 10 to 12 minutes until the edges are golden while the centers stay pale; cool completely on a wire rack before decorating.
- Make the glaze: mix the powdered sugar, 2 tablespoons of the milk, and 1/2 teaspoon vanilla extract; add the remaining milk a few drops at a time until the glaze is thick but still spreads easily, adding more powdered sugar if it runs thin. Glaze the snowman heads: spoon a small amount of glaze onto six cooled cookies and spread it into a smooth round; press a marshmallow head into the center of each glazed circle; keep the extra cookies plain. Add the arms: press two mini pretzel sticks into the glaze on each cookie, one on each side of the marshmallow; let the glaze set until firm, about 20 to 30 minutes. Decorate the faces: once the glaze is firm, pipe the black icing or melted dark chocolate for the eyes, mouth, and buttons; pipe a small orange triangle or dot with orange icing for the nose; work gently so the marshmallows don't slide. Serve or store: let the decorations set fully before stacking or packing; keep the extra cookies plain or freeze them for later.
