Go Back

Melted Snowman Sugar Cookies

Recipe and images by Michelle J
Print Recipe

Ingredients
  

  • 1 cup butter softened
  • 3 ounces Cream Cheese softened
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon butter extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Cookie Glaze

  • 2 1/4 cups confectioners' sugar sifted
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon butter extract
  • 2 tablespoons plus 1 teaspoon milk

Decorations

  • 24 marshmallows head
  • 72 small snowcap chocolates buttons
  • 24 orange sprinkles for nose
  • black and blue food coloring writers

Optional

  • 24 peanut butter cups
  • 24 Rolos
  • Black Icing
  • 24 Snowflake sprinkles

Instructions
 

  • In a large mixing bowl, cream the butter, cream cheese and sugar on medium until light and fluffy.
  • Beat in egg yolk and extracts.
  • Combine the flour, salt, baking soda and baking powder; gradually add to creamed mixture.
  • Cover and refrigerate for 3 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with snowflake cookie cutter.
  • Place 1 1/2 in. apart on ungreased baking sheets.
  • Bake at 375° for 10-12 minutes or until edges begin to brown.
  • Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • While cookies are cooling prepare snowman heads by drawing eyes on with food coloring writers.
  • For hats, pipe black icing on the top edge of upside down peanut butter cup. Place Rolo on top of icing. Decorate side of hat with snowflake sprinkle.
  • Slightly melt top of snowman marshmallow head (I used a lighter). Place hat on top of the marshmallow and press down until the chocolate hat binds with the marshmallow. Stick orange sprinkle in the marshmallow for the nose. Set aside.
  • For frosting, in medium bowl, combine the confectioners' sugar, corn syrup, butter extract and 2 tablespoons of milk; mix until combined. Keep adding extra milk until desired consistency is reached. Frosting should be as thick as warm honey. Store frosting in a tightly covered bowl until ready to be used.
  • Working quickly, pipe or spread (flood) frosting on cookie. Place snowman head onto frosted cookie; holding until secured. Decorate with three snowcaps for buttons. Let dry at room temperature for several hours or until firm.
  • With black food coloring writer draw on the arms.
  • Store in airtight container.