The cutest Melted Snowman Cookies sit atop buttery homemade sugar cookies, finished with thick vanilla frosting and a fluffy marshmallow. These playful cookies are an instant hit with kids and adults alike—perfect for holiday cookie plates or winter gatherings.
My kids adore these melted snowman cookies, and they’re always a favorite at celebrations. If you like variety on your holiday cookie tray, pair them with other seasonal treats. These cookies are easy to adapt—use store-bought sugar cookies if you’re short on time, or bake from scratch for extra flavor.
Why I Love Melted Snowman Cookies
- Kid-friendly: Little ones enjoy helping with the assembly and decorating, making this a fun family activity.
- Festive: They bring a whimsical, wintery touch to holiday dessert tables or seasonal parties.
- Customizable: Swap colors, use different sprinkles, or add white chocolate to create variations.
- Party-ready: Great for cookie swaps, classroom parties, or as a hands-on decorating station at gatherings.
What You’ll Need
A few pantry staples make these cookies simple to prepare. Refer to the recipe card below for exact amounts and complete instructions.
- Butter – Unsalted, softened to room temperature for easy creaming.
- Dry ingredients – Granulated sugar, all-purpose flour, baking powder, and a pinch of salt.
- Egg – One large egg at room temperature.
- Flavorings – Pure vanilla extract; orange extract is optional for a subtle citrus note.
- Powdered sugar – Sifted for a smooth icing.
- Milk – Whole or 2% milk to thin the icing.
- Decorations – Large marshmallows, edible writing gel or food coloring pens, and festive sprinkles.
How to Make Melted Snowman Cookies
You can use ready-made sugar cookies or make your own dough. Below is a concise step-by-step overview to guide you through the process.
- Prepare the dough: Cream butter and sugar, then add the egg and vanilla until smooth.
- Combine: Sift flour, baking powder, and salt; add to the butter mixture until a soft dough forms.
- Roll and cut: Roll dough to about 1/4 inch thickness, cut into 2–3 inch rounds, and bake at 350°F for 12–14 minutes or until edges are lightly golden.
- Make the icing: Mix sifted powdered sugar with milk, adding a teaspoon at a time, until you reach a spreadable but thick consistency.
- Decorate: Spread icing on cooled cookies, place a marshmallow on one side to form the snowman’s head, and use edible gel or food markers to draw faces, arms, and buttons.
Tips for Perfect Cookies
- Use room-temperature ingredients: They blend more evenly for a smoother dough and consistent bake.
- Make ahead: Cookie dough or baked cookies freeze well for up to three months; thaw before decorating.
- Short on time: Store-bought sugar cookies work perfectly—decorate them the same way.
- Try white chocolate: Melt white chocolate chips and spread them over the cookies for a glossy “melted” look instead of icing.
How to Store
Store the decorated cookies in an airtight container at room temperature for up to four days. Refrigeration can change marshmallow texture, but if you need to extend their life, refrigerate for up to seven days and bring back to room temperature before serving.
More Christmas Cookie Recipes
- Stained Glass Cookies
- Hot Chocolate Sugar Cookies
- White Chocolate Chip Cookies
Snowman Cookies
Ingredients
For the cookies:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated white sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract, optional
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Icing:
- 1 cup icing sugar, sifted
- 1 tablespoon milk
For decorating:
- 16 large white marshmallows
- edible food colors or writing gel
- Christmas sprinkles
Instructions
-
Prep. Preheat oven to 350°F and line baking sheets with parchment paper.
-
Cream the butter and sugar. Using an electric mixer, beat softened butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
-
Combine dry ingredients. Sift flour, baking powder, and salt. Gradually add to the wet mixture on low speed until a soft dough forms.
-
Roll and cut. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut rounds with a 2–3 inch cutter and place them 2 inches apart on prepared sheets.
-
Bake. Bake 12–14 minutes until edges are lightly golden. Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
-
Make the icing. Combine sifted icing sugar and milk, adding milk one teaspoon at a time until the icing is smooth and slightly thick—spreadable but not runny.
-
Decorate. Spread icing on cooled cookies to mimic melted snow. Press a marshmallow onto one side of each cookie so it adheres to the icing, then use edible gel or food pens to draw faces and add buttons, arms, or scarves. Add sprinkles as desired.
-
Set and serve. Let the icing set for about 30 minutes before serving.
Equipment
-
Round cookie cutters
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
Did you make a recipe? Leave a rating