Melting Snowmen Sugar Cookies

  • Prep Time1 hr 30 mins
  • Total Time2 hrs
  • Makes25 to 30 cookies
Melting Snowmen Sugar Cookies

Enlist the help of your little pastry chefs to make these adorable sugar cookies.


  • 3 cups all-purpose flour

  • 3/4 tsp baking powder

  • 1/4 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1 egg

  • 2 tsp vanilla


  • Stir flour with baking powder and salt in a large bowl.

  • Beat butter with sugar, using an electric mixer on medium-high, in a large bowl until fluffy, 2 to 3 min. Beat in egg and vanilla. Gradually beat in flour mixture until combined. Divide dough into 3 portions. Form each portion into a disc and wrap in plastic wrap. Refrigerate until firm, about 2 hours.

  • Preheat oven to 350F. Line 2 baking sheets with parchment paper.

  • Lightly flour your counter. Roll out 1 portion of dough to 1/4 in. thick. Using a 3-in. round cookie cutter, cut out circles. Arrange 2 in. apart on prepared baking sheets. Gather scraps and re-roll dough to cut out more circles. (Chill dough again if it is getting too soft.)

  • Bake in centre of oven until cookies just begin to brown around the edges, 10 to 12 min. Let cookies stand on baking sheets for 5 min. Remove cookies to a rack to cool completely, about 30 min. Repeat with remaining dough.

  • Spoon about 2 tsp royal icing onto a cooled cookie. Using the back of the spoon, drag icing to the edge of cookie in a random fashion. (It’s OK if it looks messy.)

  • Cut a small piece off a flat end of a marshmallow. Place remaining marshmallow, sticky-side down, on wet royal icing.

  • Break a pretzel stick in half and arrange on either side of the marshmallow “head.”

  • Wrap a sour candy belt “scarf” around the base of the head.

  • Using royal icing as glue, stick an orange candy sprinkle in the middle of marshmallow for the “nose.”

  • Use black gel icing to pipe eyes, mouth and buttons onto cookie.

  • Make a hat by using royal icing to stick a chocolate-caramel cup onto a chocolate coin, then on top of the marshmallow. Let cookie stand until icing is firm, about 2 hours.

Make your own royal icing by beating 3 egg whites with 1/4 tsp white vinegar in a large bowl using an electric mixer, until foamy. Gradually beat in 5 cups sifted icing sugar until combined. Increase speed to high and beat until icing is thick but still foamy, 3 to 7 min. Stir in 2 to 3 tbsp cold water to thin the icing to desired consistency. It should be thick and smooth.

Originally published in the Today’s Parent November 2015 issue. Photo: Tony Lanz.