Melted Snowman Cookies
The kiddos are going to love these Melted Snowman Cookies! It’s a sugar cookie fashioned to look like a snowman that has melted. Adorable, fun and delicious! Get the kids involved in this project!
Make your favorite sugar cookie recipe. I love Perfect Iced Sugar Cookies but you might have your own favorite. You might want to make them from a mix such as Betty Crocker Sugar Cookie Mix. No judgment here…just do whatever is simplest for you!
Cut out two different sizes of circles. I like 2 & 1/2-inches for the base of the cookie and then 1-inch for the head. Bake the cookies according to the instructions. Once cool, we’ll frost them.
Melt the candy melts in a small pot set over simmering water (or in a double boiler or microwave).
Place a dot of the icing on the bottom of the small cookie and adhere it to the larger cookie. Once that has set, spoon more icing over the entire cookie, allowing it to spill over the edge.
You can also make the Royal icing recipe from my blog and follow the above instructions. I prefer the taste of the royal icing to the candy melts, but that’s a personal preference.
Place 2 black sugar pearls on the small cookie for eyes and an orange jimmie or carrot for the nose. Then, place 3 black pearls on the body for buttons and decorate with other festive sprinkles and white sanding sugar.
Allow to dry completely and then store in an airtight container or serve.
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Melted Snowman Cookies
Makes: 16 cookies
Prep Time: 35 minutes
Bake Time: 10 minutes
Total Time: 1 hour plus cooling time 45 minutes
Ingredients
- Perfect Iced Sugar Cookies or Betty Crocker Sugar Cookie Mix (see Chef’s Note)
- 12 ounces white candy melts or Royal icing
- Black sugar pearls or black candy confetti for eyes and buttons
- Orange candy-coated sunflower seeds, orange jimmies or tiny candy carrots for noses
- White sparkling sugar
- Various festive sprinkles
Instructions
Prepare cookie dough per the recipe instructions in the link above. After rolling out the dough, cut 16 2.5-inch circles and 16 1-inch circles. Continue the recipe and bake. Once cooled, prepare the frosting.
Bring a small pot with 1-2 inches of water to a simmer. Place the candy melts in a metal or glass mixing bowl that fits on top of the pot without touching the water. Set the bowl over the simmering water, stirring frequently until the discs are melted and smooth.
Set a piece of waxed or parchment paper under the cooling rack with the cookies. Place a dot of the melted candy coating on the bottom of a small cookie, adhering it toward one edge of a larger cookie. Once that has set, spoon coating over the entire cookie, allowing some to spill over the edge of the bottom cookie.
Immediately place two black sugar pearls or confetti pieces on the small cookie for eyes and an orange candy-coated sunflower seed or jimmy in the center for a carrot nose. Place three sugar pearls or confetti sprinkles as buttons on the bottom cookie. If desired, decorate with other festive sprinkles and a sprinkling of white sanding sugar all over the snowman.
Allow to dry completely, then store in an airtight container.
Chef’s Note:
If you want to use the boxed cookie mix, in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, add the cookie mix, 12 cup softened unsalted butter, and 1 large egg. Mix with a wooden spoon or the mixer until a soft dough forms.
Roll about 2/3 of the dough into walnut-sized balls for the snowman bodies. Flatten them slightly and place on the prepared baking sheet. Roll the remaining dough into marble-sized balls for the snowman heads and place them on the cookie sheet; do not flatten these. You should have an equal number of bodies and heads.
Bake 8-10 minutes or until the edges are barely golden. Cool on the baking sheet for about 5 minutes, or until cookies are firm enough to be transferred to a cooling rack. Cool completely before decorating.
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