Melted Snowman Cookies

These soft and chewy sugar cookies are so tender and delicious, without chilling the dough, rolling it out, or cutting out the dough. The sugar cookies will be thick and chewy, and ready to enjoy in less than 30 minutes.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Cookies, Sugar Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 243kcal

Ingredients

For the Sugar Cookie Base:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1/2 TBS vanilla extract
1 1/2 cups all purpose flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
additional granulated sugar for rolling

For the Royal Icing:

3 cups Powdered Sugar
3 TBS Meringue Powder
5 TBS Warm Water
1 tsp Vanilla Extract

For Decorating the Cookies:

9 Large Marshmallows
1 oz Mini M&Ms
Orange Gel Food Coloring
1/2 cup Chocolate Chips

US Customary - Metric

Instructions

For the Sugar Cookie Base:

Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
Add the butter and sugar to a large mixing bowl (or the bowl of a stand mixer) and beat them together for about 2 minutes, until the mixture is light and creamy. 1/2 cup unsalted butter, 3/4 cup granulated sugar
Add in the egg, and vanilla extract and stir them into the mixture until combined. 1 large egg, 1/2 TBS vanilla extract
Add in the flour, baking powder, baking soda, and salt and stir it all together until you have a nice soft cookie dough. Scrape the bottom and sides of the bowl as needed. 1 1/2 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
Scoop the dough by 1.5 TBS portions and roll them into balls. Roll the balls in a small bowl full of additional granulated sugar. additional granulated sugar for rolling
Place the cookie dough balls at least 2 inches apart on the prepared baking sheets. Bake the cookies for 10 to 12 minutes, or until the tops are crinkled and the edges are just lightly golden.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.

For the Royal Icing:

In a large bowl of a stand mixer, whisk together powdered sugar and meringue powder. 3 cups Powdered Sugar, 3 TBS Meringue Powder
Slowly add in the water, while the mixer is running on medium speed until it is all combined. Add in the vanilla extract. Continue beating at medium speed until stiff peaks form. 5 TBS Warm Water, 1 tsp Vanilla Extract
Add in 1/2 tsp of water at a time until you get the frosting into the texture of soft toothpaste.
Spread the icing on top of the cookie to look like a puddle of melted snow. (You can pipe edges then thin the icing and flood the middle, or keep it all one texture that you can spread over the cookies, but not so thin it will run off all the edges. A little mess is okay because its supposed to look like a melted puddle of snow).
Cut the Marshmallows in Half (scissors work best) and top the wet icing with half a marshmallow. 9 Large Marshmallows
Top the icing with two or three mini m&ms on each cookie. 1 oz Mini M&Ms
Take a small portion of the icing and tint it orange in a small bowl to make the carrot noses. Pipe the noses carefully on to the snowman faces. Orange Gel Food Coloring
Add chocolate chips to a small bowl and microwave in 30 second increments. Use a piping bag or ziplock bag to pipe arms onto the sugar cookie icing, and eyes on to the marshmallows. 1/2 cup Chocolate Chips

Notes

Carefully measure the flour – Make sure to weigh the flour, or spoon and level the flour so you don’t end up with too much, which wouldn't allow the cookies to spread how we want. Spoon the flour into the measuring cup, then use the flat side of a butter knife to smooth the flour off at the top.
Uniform size – Keep the cookies a uniform size by using a medium cookie scoop, or weighing out the cookie dough. This will ensure the cookies bake evenly.
Royal Icing Texture: I like to start with a thicker icing, because its easier to thin the icing out then it is to thicken it. You want it thin enough that you can pipe it on to your cookies, about the texture of toothpaste. You can keep it all the same texture, or thin some out for the middle of the puddles. You'll want it the texture of honey for flooding the cookies. If you are experienced you can use flood consistency for all your icing, but you risk the icing running off the edge of the cookies (not too bad for these since it looks like the snow is melting off ;) )

Nutrition