Melted Snowman Cookie with Marshmallow Head Recipe

Introduction

These playful Melted Snowman Cookies are sweet, buttery treats topped with a fluffy marshmallow head. They are perfect for festive occasions and fun family baking days, bringing a touch of whimsy to your holiday dessert table.

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 to 3 tablespoons milk (whole or 2%)
• 1 1/2 teaspoons clear vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 5 to 7 tablespoons warm water
• 30 large marshmallows
• Orange and black gel food coloring
• Assorted candies for buttons
• Licorice for scarves
• Sprinkles (optional)

Instructions

1. Step 1: Beat the softened butter, sugar, egg, milk, and vanilla together in a medium bowl until smooth.
2. Step 2: Add the flour, baking powder, and salt, mixing until a smooth dough forms. If the dough is sticky, add a bit more flour.
3. Step 3: Divide the dough into two parts, wrap each in plastic, and chill in the refrigerator for about 1 hour until firm.
4. Step 4: Preheat the oven to 375°F (190°C).
5. Step 5: Let the chilled dough sit for a few minutes, then roll it out to 1/4 inch thickness on a floured surface.
6. Step 6: Cut circles using a 2 1/2-inch round cutter. Re-roll scraps as needed. Place cookies about 2 inches apart on ungreased baking sheets.
7. Step 7: Bake for 7 to 10 minutes, checking from 5 minutes onward. Cookies should be lightly golden at the edges.
8. Step 8: Cool cookies completely on wire racks to prepare for icing.
9. Step 9: Sift powdered sugar and meringue powder into a clean bowl. Add 5 tablespoons warm water and beat on high for about 10 minutes until thick but spreadable. Add more water if needed.
10. Step 10: Spoon icing onto the center of each cookie and spread outwards to resemble a melted snow puddle.
11. Step 11: Press a large marshmallow onto each iced cookie for the head, add candy buttons while icing is wet, and let dry for about 2 hours.
12. Step 12: Tint small amounts of icing black and orange for eyes, arms, and nose. Decorate with licorice scarves and sprinkles if desired.

Tips & Variations

• Use softened butter for the best cookie texture and easier mixing.
• If the dough feels very sticky, add a bit more flour gradually.
• Mini marshmallows can be used for smaller snowmen.
• Store-bought vanilla icing can replace royal icing for a quicker option.
• Add festive sprinkles to make your cookies extra colorful and fun.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies after the icing has completely dried for up to 3 months. To refresh, warm cookies briefly in the microwave for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend of equal measure, but texture might vary slightly. Ensure your baking powder and other ingredients are gluten-free certified.

How can I prevent the marshmallow heads from sliding off?

Press marshmallows gently but firmly into the wet royal icing so they adhere as it dries. Allow the icing to set completely before handling to secure the marshmallow heads in place.

Melted Snowman Cookie with Marshmallow Head Recipe

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4.9 from 54 reviews

Melted Snowman Cookies are a delightful holiday treat featuring soft, buttery sugar cookies topped with a fluffy marshmallow head and decorated with colorful royal icing and candies. Perfect for festive family baking sessions, these cookies combine classic flavors with playful presentation, making them a hit for seasonal celebrations.

• Author: luca
• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 55 minutes
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American, Holiday

Ingredients

Scale 1x2x3x

For the cookies

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 to 3 tablespoons milk (whole or 2%)
• 1 1/2 teaspoons clear vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

For the royal icing

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 5 to 7 tablespoons warm water

For decoration

• 30 large marshmallows
• Orange and black gel food coloring
• Assorted candies for buttons
• Licorice for scarves
• Sprinkles (optional)

Instructions

1. Make the Cookie Dough: Beat the softened butter, granulated sugar, egg, milk, and vanilla extract together in a medium bowl until smooth and creamy. Gradually add the all-purpose flour, baking powder, and salt, mixing until the dough forms a smooth consistency. If the dough is very sticky, incorporate extra flour a little at a time to make it manageable.
2. Chill and Prep the Dough: Divide the dough into two equal parts, wrap each portion tightly with plastic wrap, and refrigerate for about 1 hour until firm. Preheat your oven to 375°F (190°C) so it is ready when the dough is ready to roll out.
3. Roll and Cut the Cookies: Let the chilled dough sit at room temperature for a few minutes to soften slightly for easier rolling. On a floured surface, roll the dough to about 1/4 inch thickness. Use a 2 1/2-inch round cookie cutter to cut circles out of the dough. Re-roll any scraps and repeat the process. Place the cut cookies about 2 inches apart on ungreased baking sheets.
4. Bake and Cool: Bake the cookies in the preheated oven for 7 to 10 minutes, starting to check around 5 minutes to prevent overbrowning. The edges should be lightly golden when done. Remove from the oven and transfer the cookies to wire racks to cool completely to ensure the royal icing sets properly.
5. Make the Royal Icing and Decorate: Sift powdered sugar and meringue powder into a clean, grease-free bowl. Add 5 tablespoons of warm water and beat on high speed for around 10 minutes until the icing thickens but remains slowly spreadable. Adjust consistency by adding extra water drops if necessary. Spoon a dollop of icing onto the center of each cooled cookie and spread outward to create a ‘melted snow puddle’ effect. Press a large marshmallow onto the wet icing to form the snowman’s head, immediately press candy buttons onto the icing for decoration, then allow the icing to dry for about 2 hours. Tint separate small portions of icing with black and orange gel food coloring to create facial features and a carrot nose. Use licorice pieces for scarves and sprinkle optional decorations to complete the look.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze the cookies for up to 3 months after the icing has fully dried.
• Warm cookies briefly in the microwave before serving to restore a soft texture.
• If the cookie dough is too sticky, add flour incrementally for easier handling.
• Mini marshmallows can be substituted for smaller snowmen.
• Store-bought vanilla icing may be used as an alternative to royal icing if desired.

Keywords: Melted Snowman Cookies, holiday cookies, sugar cookies, royal icing, marshmallow cookies, festive desserts, Christmas treats, family baking