Melted Snowman Cookies

Festive sugar cookies bursting with vanilla and almond flavors and featuring a kid-friendly whimsical snowman decoration. These cookies are the perfect family winter baking project!

Twin Cities food blogger greens & chocolate

Recipe - PLYMOUTH (+Wines & Spirits)

Prep Time85 Minutes

Servings48

Cook Time10 Minutes

Ingredients

FOR THE COOKIES: 1 ½ cups sugar

1 ½ cups (3 sticks) unsalted butter, at room temperature

½ cup milk

1 teaspoon vanilla extract

½ teaspoon almond extract

2 eggs

1 teaspoon baking soda

1 teaspoon salt

4 cups flour, plus up to 1 cup extra for flouring the rolling surface

FOR THE FROSTING: 3 cups powdered sugar

4 to 5 tablespoons milk

1 teaspoon lemon juice

FOR DECORATING: Marshmallows

Black decorating gel/icing

Orange decorating gel/icing

Red decorating gel/icing

Green decorating gel/icing

Directions

In a large bowl with an electric mixer, combine the sugar and butter until creamy.
Add the milk, vanilla and almond extract, and mix to combine.
Add the eggs. Then add the baking soda, salt and flour, and mix to combine. Cover and chill the dough in the refrigerator for 1 to 2 hours.
Heat the oven to 350 F. On a floured surface, roll out approximately one third of the chilled dough until it is about ⅛ to ¼-inch thick. Cut the cookies into rounds using a round cookie cutter and place them ½-inch apart on a baking pan lined with parchment paper.
Bake for 10 to 12 minutes, until the edges are very light brown. You do not want the top of the cookies to be brown. Cool the cookies completely on a wire rack before frosting them.
To make the frosting, combine the powdered sugar, milk and lemon juice in a medium bowl. Beat with an electric mixer for 3 minutes until well combined.
TO DECORATE THE COOKIES: Spread a spoonful of frosting on each cookie.
Place either a full or half (depending on how melted you want it to look) marshmallow on the edge of the cookie.
Pipe on the eyes, nose and buttons using the decorating gel/icing.

Makes 4 dozen cookies.

85 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 48 servings

FOR THE COOKIES: 1 ½ cups sugar

C&H Pure Cane Granulated White Sugar, 10 Pound

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$14.99$1.50/lb

1 ½ cups (3 sticks) unsalted butter, at room temperature

Crystal Farms Unsalted Sweet Cream Butter, 1 Pound

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$5.79$5.79/lb

½ cup milk

L&B Classic Whole Milk, 0.5 Gallon

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$2.49$4.98/gal

1 teaspoon vanilla extract

L&B Organic Pure Vanilla Extract, 2 Ounce

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$7.99$4.00/oz

½ teaspoon almond extract

L&B Pure Almond Extract, 2 Ounce

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$5.99$3.00/oz

2 eggs

L&B Pasture Raised Organic Large Brown Eggs, 12 Each

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$5.99$0.50 each

1 teaspoon baking soda

Our Family Baking Soda, 16 Ounce

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$1.19$0.07/oz

1 teaspoon salt

Morton Fine Himalayan Pink Salt, 17.6 Ounce

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$8.79$0.50/oz

4 cups flour, plus up to 1 cup extra for flouring the rolling surface

Gold Medal All-Purpose Flour, 5 Pound

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$5.49$1.10/lb

FOR THE FROSTING: 3 cups powdered sugar

Our Family Powdered Sugar, 2 Pound

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$3.39$1.70/lb

4 to 5 tablespoons milk

L&B Classic Whole Milk, 0.5 Gallon

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$2.49$4.98/gal

1 teaspoon lemon juice

Fancy Large Lemons, 0.5 Pound

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$1.00 avg/ea$1.99/lb

FOR DECORATING: Marshmallows

Kraft Jet-Puffed Marshmallows, 12 Ounce

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$2.99$0.25/oz

Black decorating gel/icing

Betty Crocker Black Writing Gel for Decorating, 0.67 Ounce

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$3.09$4.61/oz

Orange decorating gel/icing

Blood Oranges, 0.75 Pound

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$2.99 avg/ea$3.99/lb

Red decorating gel/icing

Betty Crocker Red Writing Gel for Decorating, 0.67 Ounce

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$3.09$4.61/oz

Green decorating gel/icing

Betty Crocker Green Writing Gel for Decorating, 0.67 Ounce

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$3.09$4.61/oz

Directions

In a large bowl with an electric mixer, combine the sugar and butter until creamy.
Add the milk, vanilla and almond extract, and mix to combine.
Add the eggs. Then add the baking soda, salt and flour, and mix to combine. Cover and chill the dough in the refrigerator for 1 to 2 hours.
Heat the oven to 350 F. On a floured surface, roll out approximately one third of the chilled dough until it is about ⅛ to ¼-inch thick. Cut the cookies into rounds using a round cookie cutter and place them ½-inch apart on a baking pan lined with parchment paper.
Bake for 10 to 12 minutes, until the edges are very light brown. You do not want the top of the cookies to be brown. Cool the cookies completely on a wire rack before frosting them.
To make the frosting, combine the powdered sugar, milk and lemon juice in a medium bowl. Beat with an electric mixer for 3 minutes until well combined.
TO DECORATE THE COOKIES: Spread a spoonful of frosting on each cookie.
Place either a full or half (depending on how melted you want it to look) marshmallow on the edge of the cookie.
Pipe on the eyes, nose and buttons using the decorating gel/icing.

Makes 4 dozen cookies.